Squeamish for Squid!

Fideua; is the result of an adventurous Valencian chef who had no rice for his Paella, therefore he substituted vermicelli noodles. This is one of the dishes prepared during Ana's Basque cooking class at The Good Food Store. After attending the Culinary Institute of America, Ana went on to study in San Sebastian of Northern Spain. It was here she experienced the culture of a menu dependant on the season, resulting in a constantly changing menu. During the class she told stories of the culture of Spanish Tapas, including a little insight from her native Brazilian culture with the Bacalao al Pil Pil, a salt cod dish.

The Fideua was a wonderful authentic Spanish dish and the flavors complimented it all around. The homemade shrimp stock was used to cook the peppers and the pasta adding a rich fullness to the dish. The protein Ana used included Squid, Chorizo, Shrimp and Mussels. Seafood is a year round protein used in this coastal town. The dish is not very typical of Missoula Montana. There ain't no game meat in there! The class was a little hesitant when the dish was served with tentacles and all but everyone ate it and loved it. There was not a tentacle left, much less a vermicelli noodle.

She topped the class off with a wonderful Olive Oil Cake with Olive Oil Ice Cream, as a elegant touch the cake contained fresh rosemary, perfecto. Ana will never leave you with out a little chocolate. The final dish was Churros with a chocolate sauce! What a perfect way to seal the deal. We just booked our tickets to Spain, next stop Valencia. Buen provecho!

Ana's Fideua Recipe:

1 Pound shrimp, with shells
2 Tbs. of Olive Oil
1 Large Onion
1 Carrot, chopped
4 Quarts of Water
2 Links of Spicy Sausage; Chorizo or Hot Italian, sliced 1/2" thick
4 Tbs. Olive Oil
1/2 Pound of Squid, washed and chopped
2 Dry Red Pepper pods
1/2 Large Red Pepper, cut into strips
1/2 Large Green Pepper, cut into strips
4 Cloves of Garlic, chopped
One 14-Ounce can of diced Tomatoes
1/4 tsp. Saffron threads
1 Pound of Vermicelli or Angel Hair pasta, broken into thirds
10 Mussels, Scrubbed & de-bearded
1 Cup of Extra Virgin Olive Oil

1. Shell and de-vein all but ten shrimp and reserve shells.
2. Pour olive oil into a soup pan on medium heat. Add shells, onions, carrots, and saute until shells turn pink in color, about 5 min.
3. Add four quarts of water and bring to a slow boil over high heat.
4. Reduce heat to low when mixture begins to boil. Simmer for 45 Min to an hour. Skim and discard any foam that rises to the top. Strain liquid and keep warm.
5. Use a large saute pan or large skillet, about 17" wide by 3"-4" deep, saute sausages and cook about three to five minutes. Remove and set aside.
6. Add olive oil to pan and saute shrimp, both with and without shells, about two to three minutes, untill shrimp turn pink in color. Set aside.
7. Saute squid for 30 seconds or untill opaque in color. Remove and set aside.
8. Saute peppers, garlic and tomatoes for 3 to 5 minutes. Add stock and saffron and bring to a boil.
9. Add pasta, cooked sausage, shrimp, squid and mussels and cook until pasta is al dente, about 3-5 minutes