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.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Flake the smoked trout. Dice the onions, tomatoes, and red peppers. Mince the garlic. Crush the saffron into warm stock.
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.
Sweat
Soften the onions, red peppers, and garlic in the same pan over medium heat 5 minutes until soft, sweet, and fragrant.
Simmer
Add the diced tomatoes, noodles, and saffron stock over low heat 10–12 minutes until the noodles drink up all the liquid.
Crisp
Cook over high heat 2–3 minutes until the bottom layer sets into a toasted golden crust at the base.
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.