Seafood fideuá is a sailor dish, typical of Spanish cuisine, particular similar to the famous paella but with noodles. Like the pella, the fideuá is not only done with shellfish, but it can be done with vegetables and other ingredients, but in this case we will do it using sepia, prawns and mussels. Lets go then with the recipe step by step of the fideuá Of seafood with fine noodles, a very delicious dish to prepare a weekend.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make seafood with fine noodles: |
| 250 grams of fine noodles of nº1 ½ kilogram of sepia or chocos 300 grams of cooked mussels 1 onion ¾ red pepper 3 tomatoes 1 pinch of salt 1 teaspoon of dye 1 pinch of sweet paprika 1 jet of Oliva Oil 8 full pier 500 milliliters of fish broth 3 cloves of garlic 2 laurel leaves |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled, |
Ingredients to make seafood with fine noodles:
1. The first step to prepare our seafood fiduá is to make the base stir-fry. For this, all the vegetable (except tomato), heat oil in the paellera over medium heat and throw the onion, pepper and garlic. .
2. When the onion begins to get transparent, add the grated tomato. Remove everything so that the flavors are detached.
3. When the sauce is already at its point, we will incorporate the sepia. This must be washed and cut into pieces as seen in the photo. Sepia or chocos can be replaced by squid if you prefer.
4. You will see how the sepia begins to release water, when you see enough broth add the prawns and season with a pinch of salt, paprika and laurel. The prawns you can place them whole or if you prefer, you can cut their head a little so they do not hinder so much at lunchtime. We have calculated two prawns per person, but you can add more to taste.
5. While the seafood continue to release their broth, with cooking over medium heat, we must toast the noodles. To do this, heat a splash of oil in a separate pan and fry the noodles until they are very golden. This homemade fideuá is made with fine noodles of the number, but if you do not have or cannot get them, you can use another type of noodles.
6. While finishing toast the noodles, add the broth in the paellera, try the seasoning and correct if necessary. The broth can be fish broth or vegetable broth, the important thing is to add it temperate, never cold.
7. When it breaks a boil add the noodles and lower it to the minimum. Remove everything once and continue with cooking until the noodles are at their point. You can add more broth if necessary. Seafood fideuá should be more dry than caldosa but this is completely to taste.
8. When there are 5 minutes to finish, add the mussels, wait to turn off the fire and cover with aluminum foil until the time of serving. If you bought fresh mussels in shell, you can steamed them and use the cooking broth for noodles .
9. To know that seafood fideuá with fine noodles is ready you must verify that the noodles are standing, as seen in the photo. This delicious dish, typical of Spanish cuisine, is accompanied with a little baguette bread and of course, a little homemade alioli. To enjoy! And don forget to share your photos and comments.
