Paella with Pasta (Fideuà) | Omar Allibhoy's Tapas Revolution

Подписаться 35 тыс.

Просмотров 74 тыс.

50% 1

Omar Allibhoy shares his delicious recipe for Fideuà, essentially paella made with pasta instead of rice. Not only is this seafood dish delicious, but it's also quick to make too. Get the recipe: thehappyfoodie....
If you enjoyed our recipe then subscribe to our channel: / thehappyfoodie
Follow The Happy Foodie:
Twitter: / thehappyfoodie
Instagram: / thehappyfoodie
Pinterest: / happyfoodieuk
Facebook / thehappyfoodie
To get weekly recipe inspiration from top British chefs, including Nigella Lawson, Mary Berry, Yotam Ottolenghi and more, sign up for The Happy Foodie newsletter: thehappyfoodie....
And don’t forget to visit us at www.thehappyfoo...

Опубликовано:

7 сен 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 18

@FoodAndDrinkInSeconds 8 лет назад

Paella is so good :)

@thehappyfoodie 8 лет назад

+Food And Drink In Seconds Yeah it is!

@carriebaines9511 8 лет назад

I love making this, even more so than paella, so quick and very delicious. I always put red peppers in, is that not authentic?

@thehappyfoodie 8 лет назад

+Carrie Baines We love it too, Carrie. There are so many variations on this dish. We think adding peppers is a lovely idea!

@Addelbarco 7 лет назад

Me ha hecho gracia paella with pasta xD

@Joshandrogin 7 лет назад

¡Gran receta Omar!

@evag2726 7 лет назад

We have 'fide' spaghetti in these sort of pilaf dishes in Cyprus too, my Italian friends think it's weird lol

@recruitmentch 6 лет назад

Your 'Italian' friends are obviously fake Italians, or Italians with no idea of our country and its rich food history. Fideos is basically su filindeu chopped into smaller pieces. Su filindeu (hairs of god) is a thin pasta that is native to sardegna. Whilst Su filindeu is traditionally eaten in a soup with pecorino, we also have Capellini AKA angel hair pasta, which is also very thin. Capellini though is more like spaghetti in length.

@jacktraveller8290 8 лет назад

Im just having a go at this now! I have a feeling Ive used too much water

@thehappyfoodie 8 лет назад

+Jack Traveller How did you get on Jack?

@jacktraveller8290 8 лет назад

Really well actually. It was delicious. I'll definitely make it again! Thanks for introducing me to it!

@thehappyfoodie 8 лет назад

+Jack Traveller More than welcome! Great to hear you got on so well.

@user-qd5gw6ok5z 7 лет назад

if I don't have saffron what would be a good alternative?

@guillempons4854 6 лет назад

Well there's actually not alternative. It's like looking for an alternative for Olive Oil, there aren't any. U can use red colorant, and add more smoke paprika. I must tell you that, even though in Spain there's a lot of saffron, it is so expensive that it is not normally used, unless u produce it yourself. Cheers.

@jandcmotorwerkz5097 6 лет назад

백준식 I would consider experimenting with turmeric. It would add it's own flavor but might work well with this group of ingredients. It is a recipe alteration that should be tested first before you spring on a crowd.

@recruitmentch 6 лет назад

You don't really need to add it, if you don't have it. Whilst it adds a distinct aroma, it won't take anything away from Fideua if you don't add it.

@recruitmentch 6 лет назад

1 gram of Spanish saffron in the UK is about £5. It is expensive, but with that 1 gram, you can make many risotto or paella or fideua. You only need max 4-5 threads of the saffron for each dish.