Fideuá is a typical dish of the Valencian Community in Spain. This traditional dish has many similarities with the famous paella, the basic difference is that the fideuá with seafood is made with pasta and not with rice. Although it seems complicated, the fideuá is a simple dish to make, it follows this recipe and surprises everyone with this wonder of fish and shellfish.
| 🚻 6 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make fish and seafood fideuá: |
| Broth: 1 kilogram of morralla 1 onion unit 3 units of sardines 1 mere bone unit 1 head unit of mero 1½ kilograms of mussels 1 pill unit fish broth 1 sepia unit | Sofrito: 250 grams of squid 250 grams of peeled prawns 12 units of prawns 1 clove of garlic 4 units of grated tomato 1 teaspoon of paprika 1½ kilograms of noodles nº1 |
| ADDITIONAL CHARACTERISTICS: Average cost, nothing spicy, ideal accompany with white wine, stew, |
Ingredients to make fish and seafood fideuá:
1. To start the fish and shellfish fideuá, the fish broth will prepare, make all the fish in a traditional way and let all the ingredients boil in two and a half liters of water. Reserve broth, mussels and fish without thorns or skin. First keep in mind that the morla is a set of fish for broth, you can ask for it in the fish market. Sardines are very important for the fish fund.
2. Once the broth is done, the Gambones are fried in the paellera and remove, then the sepia and the squid to small pieces with the peeled prawns are added. Reserve the prawns for the end.
Trick: You can add the seafood you want, such as Cigalas or clams that provide a lot of flavor
3. When the sepia begins to jump, the grated tomato and the chopped garlic are added, once the noodles are incorporated, a few laps are turned and put on a teaspoon of paprika.
4. The following with our fish and shellfish fideuá will be to add the broth, previously cast, covering the noodles. Take boil with a strong fire and when it starts to boil to decorate with the prawns that we reserve previously.
Trick: You can add saffron or food dye to give it that reddish color of the paella
5. Let cook between 15 and 20 minutes, lowering the heat gradually. Let stand about 5 minutes and serve with a little Alioli.
