Fideuá recipe

To make the broth, fill a pot with water and introduce the rapped head, the carrot, the leek, the head of the prawns and the mussels. (1/2 hour) In a paella, with a little oil we put the noodles and fry them until they take dark color. We reserve them. (Karpediem style) In a pan we put the sepia cut into small pieces and when it begins to brown, we add the prawns first and when the onion are brown, the green pepper cut to large pieces (to be able to remove it later) and two teeth of garlic cut very finely; We salt and salt and add the wine; Let reduce and turn the pan in the paella where we have the fideua. We go around and we gradually incorporate the broth (casting) into the paella. We throw 3 or 4 saces and hope that the broth to the fideua (2 vessels of trustee = 4 broth) will evaporate and then bend. We add the salt and we are aware that we are not dry. With the remaining three garlic cloves and the egg, we make an alioli. Once the cooking is finished (approx. 20 minutes) we introduce the paella in the baking gratin a few minutes, take them out of the oven and cover with a kitchen cloth 5 minutes.