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RECIPE: Fideuà from Estelle

Estelle just opened last October, showcasing southern European foods from places like Spain, Italy and Portugal.

SAINT PAUL, Minn. — There's a new Restaurant in the Macalester Groveland Neighborhood in Saint Paul that's serving up southern European inspired food from places like Spain, Italy and Portugal.  

Estelle just opened last October. You can learn more on their website

Fideuà Recipe

*Feeds 4

Ingredients:

  • 2 each garlic cloves, sliced
  • 1 each shallot , minced
  • 2 Tbls Red peppers, minced
  • 1 tsp fresno peppers , minced
  • 1 Tbls tomato paste
  • 3 each saffron threads
  • 2 Tbls smoked hammock or diced smokey bacon(cooked)
  • 1/4 cup white wine
  • 16 manila clams
  • 12 shrimp, peeled
  • 12 oz par cooked to al dente vermicelli noodles
  • 8 oz chicken stock
  • 1 tsp chopped tarragon
  • 1 tsp chopped parsley
  • 1 tsp minced chives
  • 1 lemon juiced
  • 2 Tbs butter
  • 1/4 cup mayonnaise
  • 1 tsp sweet pimenton or paprika

Process:

  1. Toast vermicelli noodles on a baking sheet at 350 degrees in the oven for 7 minutes or until golden brown.
  2. Par cook the noodles in boiling salted water until very al dente. Not cooked through. Strain, toss noodles in olive oil and cool down to room temperature.
  3. In a large dutch oven with olive oil sweat shallots, garlic, peppers, fresnos on medium low heat until tender.
  4. Add tomato paste and cook for 2 more minutes.
  5. Add saffron , white wine, and hammock(or bacon) and cook until almost all the wine has reduced.
  6. Turn heat to medium high and add chicken stock, clams and shrimp. Bring to a strong simmer and cook clams until they open and the shrimp until they are cooked through but not tough. Remove pot from heat. The noodles should have a little broth but not be soupy.
  7. Add all the herbs. Lemon juice, butter, and more salt to taste if needed.
  8. Plate the noodles, clams, and shrimp in 4 bowls and garnish with a dollop of mayonnaise and a sprinkle of Pimenton or paprika.
  9. Enjoy with a fork, spoon and a side dish for the finished clam shells.

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