Dinner
Austrian Smoked Trout Spanish Noodle Paella
Fideua Smoked Trout
Smoked trout fillet flaked over Spanish fideua, short noodles toasted until golden and cooked paella-style with saffron, tomato, onion, red pepper, and garlic in vegetable stock. Finished with fresh parsley and lemon juice for brightness and acidity.
$9
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
587Calories
42.8gProtein
12.4gFat
58.2gCarbs
7.2gSugar
4.3gFiber
1158mgSodium
68mgChol
2.1gSat Fat
782mgPotassium
94mgCalcium
3.1mgIron
4.8mcgVitamin B12
78mgVitamin C
egg-free
protein-rich
low-cholesterol
gluten-free-adaptable
fusion-kitchen
dairy-free
Instructions
1
Prep
Flake the smoked trout into bite-sized pieces. Dice the onion, tomato, and red pepper. Mince the garlic. Crush the saffron threads into the warm vegetable stock.
2
Toast
Heat olive oil in a wide shallow pan over medium heat. Add fideo noodles and toast, stirring, for 3 minutes until deeply golden and fragrant.
3
Sweat
Add onion, red pepper, and garlic to the pan. Cook over medium heat for 4 minutes, stirring occasionally, until soft and sweet.
4
Simmer
Add diced tomato and saffron stock to the pan. Bring to a gentle simmer over medium-low heat and cook for 10 minutes until the noodles absorb the liquid and become tender.
5
Crisp
Increase heat to high and cook for 2 minutes until the bottom layer forms a golden toasted crust, then remove from heat.
6
Plate
Transfer fideua to a serving bowl. Scatter the flaked smoked trout on top, garnish with fresh parsley, and finish with a squeeze of lemon juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g12 oz smoked trout fillet
- 4 tbsp4 tbsp olive oil
- 180g6 oz fideo noodles
- 140g5 oz onion
- 160g6 oz red bell pepper
- 88 garlic cloves
- 240g8 oz ripe tomato
- 1/2 tsp1/2 tsp saffron threads
- 600ml2 1/2 cup vegetable stock
- 2 tsp2 tsp kosher salt
- 22 fresh lemon
- 16g16g parsley
