Cascadia Fideuà is a delightful twist on the traditional Spanish seafood dish, inspired by the flavors and ingredients of the Pacific Northwest. This dish substitutes the usual paella rice with short, thin pasta noodles, cooked to perfection in a rich, saffron-infused broth. The bounty of the Cascadia region—such as Dungeness crab, wild-caught salmon, and local clams—shines in this dish, creating a harmonious blend of land and sea. With its vibrant colors and deep flavors, Cascadia Fideuà offers a taste of coastal cuisine that’s both comforting and elegant, perfect for sharing with family and friends.
Ingredients:
- 8 oz fideo pasta (or broken thin spaghetti)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tsp smoked paprika
- 1 pinch saffron threads, soaked in 2 tbsp warm water
- 1 cup diced tomatoes (canned or fresh)
- 4 cups seafood or fish stock
- 1 cup dry white wine
- ½ lb Dungeness crab meat (cooked)
- ½ lb wild-caught salmon, cut into 1-inch pieces
- ½ lb clams, scrubbed and rinsed
- ½ lb shrimp, peeled and deveined
- 1 tbsp chopped fresh parsley
- Salt and pepper, to taste
- Lemon wedges, for serving
Instructions:
- Prepare the Fideo Pasta:
- In a large, deep skillet or paella pan, heat 1 tablespoon of olive oil over medium heat. Add the fideo pasta and toast until golden brown, stirring frequently to avoid burning. Remove the toasted pasta from the pan and set aside.
- Sauté the Aromatics:
- In the same pan, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion, garlic, and diced red bell pepper until softened, about 5 minutes. Stir in the smoked paprika and cook for another minute until fragrant.
- Create the Base:
- Add the diced tomatoes to the pan and cook for 3-4 minutes, allowing them to break down and meld with the aromatics. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it reduce slightly.
- Add the Broth:
- Stir in the saffron threads and their soaking liquid, followed by the seafood stock. Bring the mixture to a simmer, then add the toasted fideo pasta back into the pan. Stir to ensure the pasta is evenly distributed.
- Cook the Seafood:
- Gently nestle the salmon pieces, clams, and shrimp into the simmering broth, ensuring they are evenly spaced. Cover the pan and cook for 8-10 minutes, or until the clams have opened and the shrimp are pink and opaque. Scatter the Dungeness crab meat over the top during the last few minutes of cooking.
- Finish and Serve:
- Once the seafood is cooked through and the pasta has absorbed most of the broth, remove the pan from the heat. Sprinkle the dish with chopped fresh parsley and season with salt and pepper to taste.
- Serve the Cascadia Fideuà with lemon wedges on the side for a bright, fresh finish.
Cascadia Fideuà is a beautiful and flavorful dish that captures the essence of the Pacific Northwest. The combination of toasted pasta, saffron-infused broth, and a variety of fresh seafood makes this an unforgettable meal that celebrates the region’s rich culinary heritage.
