Seafood fideuà from Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen (page 178) by Emeril Lagasse

  • green bell peppers
  • red bell peppers
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  • EYB Comments

    Can substitute shrimp stock for fish stock, and cappellini pasta for fideo pasta. See recipe for fish and dry white wine suggestions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Allioli

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute shrimp stock for fish stock, and cappellini pasta for fideo pasta. See recipe for fish and dry white wine suggestions.

  • Rinshin on January 12, 2020

    Taste wise this was very good but because of my lack of experience making fideua, texture could have been better. The texture was not crunchy enough on the surface but hopefully get better texture next time. I think there was too much broth relative to fideua and that was my overcompensation thinking noodles will not get soft enough. I may even go bit less than the recipe and increase the oven time. But overall, we were very pleased with the results using inexpensive bay scallops, frozen squid, and small clams. Used broken by hand capellini pasta. Photo added.

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