Dinner
Austrian Smoked Trout Spanish Noodle Paella
Fideua Smoked Trout
Smoked trout fillet flaked over Spanish fideua—toasted short noodles cooked paella-style with saffron, tomato, and red pepper. Finished with fresh parsley and lemon juice for brightness and acidity.
$9
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
531Calories
44.2gProtein
18.5gFat
47.8gCarbs
7.8gSugar
5.1gFiber
1152mgSodium
68mgChol
3.2gSat Fat
645mgPotassium
92mgCalcium
2.8mgIron
3.1mcgVitamin B12
68mgVitamin C
egg-free
protein-rich
low-cholesterol
high-fiber
fusion-kitchen
dairy-free
Instructions
1
Prep
Flake the smoked trout into bite-sized pieces. Dice the onion, tomato, and red pepper. Mince the garlic. Steep the saffron threads in warm stock.
2
Toast
Heat olive oil in a wide pan over medium heat. Add fideo noodles and toast 3 minutes, stirring frequently, until deeply golden and fragrant.
3
Sweat
Add onion, red pepper, and garlic to the pan. Cook over medium heat 4 minutes until softened and fragrant, stirring occasionally.
4
Simmer
Pour in saffron stock, tomato, and salt. Stir once and simmer over medium-low heat 10 minutes until noodles absorb the liquid and soften.
5
Crisp
Increase heat to medium-high and cook 2 minutes until the bottom layer forms a golden toasted crust without burning.
6
Plate
Transfer fideua to a serving dish. Top with flaked smoked trout, scatter parsley over, and squeeze fresh lemon juice generously across.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g12 oz smoked trout fillet
- 4 tbsp4 tbsp olive oil
- 180g6 oz fideo noodles
- 140g5 oz onion
- 160g6 oz red bell pepper
- 88 garlic cloves
- 240g8 oz tomato
- 1/2 tsp1/2 tsp saffron threads
- 600ml2 1/2 cup vegetable stock
- 2 tsp2 tsp kosher salt
- 22 fresh lemon
- 16g16g parsley
