Seafood fideuá recipe

Fideuá, a traditional recipe very similar to paella but instead of rice is done with noodles. To make the original fideuá it is necessary to use fine noodles, which can be of various sizes according to the dish we make. On this occasion, we have used fine noodles of No. 2, but the Recipe with noodles of No. 1. Seafood fideuá is also a simple dish to prepare, the real secret resides in the broth that is used to make it. Therefore, it is important to use a good broth, which can be bought if we want it to be even easier or more homemade. From recipes, we encourage you to try to make your own broth and explain the steps to get an excellent result. Stay with us and discover how to make traditional, easy and delicious seafood fideuá.

Seafood fideuá ingredients:

1. Start preparing the fish broth. To do this, put in a pot a liter and a half of water, add the fish thorns (rooster, hake, rappe …, the one you have), incorporates the peels and the heads of the prawns if you want to enhance the taste, adds 2 peeled garlic cloves, the 2 tablespoons of choricero pepper meat, some strands of saffron and a little salt. Remove everything and let cook about 20 minutes since it starts boiling. Booking.

Trick: Remember that to make the Easy Fideuá you can buy the fish broth already done.

2. Apart, cook the mussels with a small glass of water. When they are, the broth strains and add it to the previous pot to get a broth for fideuá even tastier.

3. spread the base of the paellera with a little oil and heat it over medium heat. Add half of the noodles, carefully care for them not to burn, take them out and throw the other half of the noodles to do the same. Reserve all noodles to continue with the original fideuá recipe.

4. Prepare the seafood washing the prawns, cleaning the sepia and cutting it into small pieces. Frozen prawns must be completely defrosted. If you only use fresh prawns, remember that you can peel half to use the peels and heads for the broth you have in the fire.

5. Heat the paella again over medium heat with a stream of oil to saute the peak shrimp. Simply cook them back and turn and take them away.

6. Sale the sepia for a few seconds and place it to the side of the paella to cook slowly. Add the 2 teeth of chopped garlic and, when they begin to brown, incorporate crushed tomato and fried tomato, remove and cook for a few minutes.

7. Remove the fideuás sofrito to integrate the sepia into the tomato, add the roasted noodles and mix well.

8. Pour the fish broth (having previously cast it to remove thorns and peels) so that it completely covers the noodles and a little more. Upload the fire and when it starts boiling, let him down again to cook the seafood fideuá over medium heat. Salt test and rectify if necessary.

9. After 10 minutes, add the peak and peeled prawns and let the fideuá finish doing. It must be dry, although if you prefer to make a limestone seafood fideuá you just have to add a little more broth or water.

10. When you see that there is almost no broth, add the mussels already cooked, turn off the heat and let stand. We recommend covering the fideuá with newspaper leaves. To know when the seafood fideuá is ready, you should look at the noodles. When the broth is dry, the noodles begin to be tied, it is then when the heat goes out and let stand.

11. Traditional fideuá is usually served with Alioli. You can buy it already done or make it homemade with an electric blender. You just have to beat all the ingredients until the oil emulsifies and form the sauce. Here we leave you a video.

12. And list! You can now serve your original and delicious seafood fideuá. Place the Alioli on the table so that each person can add the amount they want and enjoy a totally homemade dish, traditional and very tasty. If you have finally decided to add some prawns from the broth, you will see that the sauce is much tastier. And if you dare with the paella, you can check this other seafood paella recipe.