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A native of Colombia, Jaime Moreno is currently professor at IIT Graduate School of Architecture. He is an excellent cook, intellectually and emotionally involved with a number of cuisines.--Jane Dunne, Lake Magazine.
Fideua is a Portugese and Spanish dish; Jaime Mareno's version requires a 12-inch paella pan. This dish can also be made at the table using a portable cooker. One pound dry angel hair pasta (fideos)
One pound medium-size shrimp, peeled and deveined
One large onion, chopped
Two pounds mixed seafood (available in one-pound packages)
Five to six cups fish or chicken broth
Four tablespoons olive or canola oil
Capers
Julienned red peppers
Cut fideos in lengths equal to the depth of a 12-inch paella pan.
Saute shrimp in oil over medium heat until pink (about 2 minutes). Add salt and pepper to taste. Remove from pan and set aside.
Saute onions over medium heat until transparent. Add seafood; cook until slightly done (about 2 minutes). Add fideos to the pan and add broth to cover. Cover the paella pan with lid and simmer for about 5 minutes or until the broth is absorbed and fideos are cooked.
Garnish with capers, shrimp, and peppers.
Yield: Six servings
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Fideua
Source: Jaime Moreno, Chicago
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