Chef Javier Cordina shows us one of the most famous dishes from Barcelona, known as fideua. Together with the seafood, aioli and angel hair pasta, this dish proudly reflects the flavours and vibrancy of southern Spain. "Be still my beating heart. This seafood and tomato-rich recipe is a cracker. Any matching wine will need to be able to accent that shellfish, work with the tomato and cut through the fattiness of the aioli. This is where rosé becomes your secret weapon, and its foodie versatility is never to be underestimated. It’s important that it has a bit of texture and medium weight, so that it can carry the punchy flavours, while the crisp acid will refresh the palate and the light red berries will work with the tomato. Let’s go for a crisp dry pinot noir, tempranillo or sangiovese rosé, possibly from a cooler climate like the Adelaide Hills or Mornington Peninsula." - Dan Coward
Sofrito (makes approximately 600 g)
- 1 cup olive oil
- 100 g pancetta, diced (optional)
- 1 head garlic, finely diced
- 2 bay leaves
- 1 sprig thyme
- 1 brown onion, finely diced
- 1 green capsicum, finely diced
- 1 red capsicum, finely diced
- 4 medium tomatoes, very ripe, finely diced
- 4 garlic cloves
- ½ tsp salt
- 1 tsp lemon juice
- 2 egg yolks
- 1 cup olive oil
- 1 litre olive oil
- 500 g fideo (or angel hair pasta)
- 1 litre lobster stock or fish stock
- 2 pinches Spanish saffron
- 50 ml olive oil
- 200 g fresh pippies or clams
- 10 baby calamari
- 10 medium prawns
- 10 Hervey Bay scallops
- 2 tbsp chopped garlic
- 2 tbsp chopped parsley
- 50 ml Tio Pepe Palomino Fino extra dry sherry
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink La Línea Tempranillo Rosé 2011, Adelaide Hills, SA
To make the sofrito, add the olive oil, pancetta, garlic, bay leaves and thyme in a saucepan and stir for 2 minutes. Add the onion and cook very slowly for 15 minutes over a medium temperature.
Add the capsicum and cook very slowly for 15 minutes over a medium temperature until the moisture has evaporated.
Add the tomatoes and cook very slowly for 20 minutes over a medium temperature. Set aside and reserve
To make the aioli, grind the garlic, salt and lemon juice to a puree in a mortar and pestle (or small blender). Add the egg yolks and mix thoroughly. If using the mortar and pestle, add the oil gradually while working the mixture until it forms a mayonnaise consistency.
To make the fideo, preheat the oven to 220°C.
In a large-based pan (preferably a paella pan) heat the olive oil to a medium heat. Add the fideo (pasta) and fry until golden in colour. Strain the oil and reserve.
In another saucepan, bring the stock to the boil. Bring the paella pan (or terracotta pot) to a hot temperature and then add the sofrito. Add the fideo and stir for 30 seconds. Add the boiling stock and saffron, and boil on the stove for 5 minutes. Place the fideo in the oven and cook for approximately 5 minutes until all of the stock has evaporated. Flash under a salamander for 1 minute.
To make the shellfish, add the olive oil to a pan and bring to a high heat. Add all of the seafood and stir for 30 seconds. Add the garlic and parsley. Add the sherry and deglaze. Keep all the juices aside and reserve.
To serve, place the fideo on the table in the paella pan. The Queensland shellfish are placed on a serving platter to the side of the fideo, and the aioli on the other side. When the family is seated, the shellfish is then spooned on top of the fideo in the paella pan, and then served to the family members. Each family member then spoons the aioli onto the fideo and seafood.