dairy-free · Dinner
Smoked Trout Saffron Noodle Paella
Austrian Smoked Trout Spanish Noodle Paella · Fideua Smoked Trout
Austrian smoked trout flaked over a Spanish fideua of toasted short noodles cooked paella-style with saffron, tomato, and peppers, finished with parsley and a squeeze of lemon.
$$
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
940Calories
44gProtein
38gFat
78gCarbs
8gSugar
5gFiber
1100mgSodium
70mgChol
Goes well with
Gruner VeltlinerGruner Veltliner — A refreshing pairing...
local
AlbarinoAlbarino — A refreshing pairing for this...
international
Instructions
1
Prep
Flake the smoked trout. Dice the onions, tomatoes, and red peppers. Mince the garlic. Crush the saffron into warm stock.
2
Toast
Toast the fideo noodles in olive oil over medium heat 3–4 minutes until they turn deeply golden and nutty. Use a large skillet or paella pan.
3
Sweat
Soften the onions, red peppers, and garlic in the same pan over medium heat 5 minutes until soft, sweet, and fragrant.
4
Simmer
Add the diced tomatoes, noodles, and saffron stock over low heat 10–12 minutes until the noodles drink up all the liquid.
5
Crisp
Cook over high heat 2–3 minutes until the bottom layer sets into a toasted golden crust at the base.
6
Plate
Divide the fideua between two plates. Lay the flaked trout over each portion, scatter fresh parsley, and finish with a squeeze of fresh lemon.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) smoked trout fillet
- 4 tbsp olive oil
- 180g (6.3 oz) fideo noodles
- 140g (4.9 oz / 2 small) onion
- 160g (5.6 oz / 2 small) red bell pepper
- 8 garlic cloves
- 240g (8.5 oz / 2 medium) ripe tomato
- 0.5 tsp saffron threads
- 600ml (2 1/2 cup) vegetable stock
- 2 tsp kosher salt
- 2 fresh lemon
- 16g (small handful) parsley