Gandia fideuá recipe

The Fideuá de Gandía is a native dish of this Valencian town. It is said that it was created in a boat called Santa Isabel, and that his pattern was so fond of eating rice that he did not leave for the rest of the crew. Thus, the cook decided to replace rice with noodles, to see if the pattern did not eat so much and left for the rest of the sailors. Finally, the dish liked it so soon extended through the local restaurants, making it an essential dish of the Valencian gastronomy. From recipes, we want to tell you how . Enjoy it at home with everyone as a family and discover its incredible variety of flavors.

Gandia fideuá ingredients:

1. First prepare the ingredients of the Fideuá de Gandia. Crot the winding into thick pieces. Peel the onion and garlic cloves, cut them into not very large cubes. Booking.

2. Put the oil in the paella and, when hot, sauté the crayfish and prawns. Suffry the seafood for a very short time to leave it half made. Thus, it will finish being at the end of the preparation of the fideuá and will be juicy. The fish broth to heat over low heat, it will always be better to use it hot.

3. Remove the seafood and, in the same oil, sauté the onion, turning it so that it does not burn and be done uniformly.

4. Add the chopped garlic and take a few laps in the paella to mix well with the onion.

5. Incorporate the rap pieces and take a few laps so that flavors are permeated.

Trick: You can also use sepia, but using monkfish is the most traditional way to do the typical gandía fideuá.

6. Incorporates the crushed tomato and also give it a few laps to mix the entire seafood fideuá.

7. Add the paprika and take a quick turn for the Valencian fideuá so you don burn.

8. incorporate the noodles and take a few laps so that they are permeated from the flavors.

9. Add the fish broth, preferably hot, and raise the fire. Mix well with a spoon so that the noodles are released and do not cake. Let cook for 8 minutes.

Trick: It is important that you use a good quality fish broth, preferably homemade, is the one that will give all the flavor to this original fideuá recipe.

10. After 8 minutes, lower the fire and place the seafood that we had slightly stirred. Flavor test The broth and add salt if necessary. Let cook between 7 and 8 minutes. There has to be a little broth still in the Gandiense Fideuá, not in excess, but the right to absorb it when we let it rest.

11. Turn off the heat and let stand for about five minutes, you will see how the fluid that still has it will decrease, but the noodle will be hay. In the photo you can see how Gandias fideuá has to look before resting before resting, once removed of fire. As you can see, it is a loose noodle, with a little broth in the background.