Fideuà is a famous Spanish culinary specialty of Valencia, here is our recipe.
If you like
paella you'll love it as well! To make Fideuà, choose the vermicelli.
Choice of vermicelli, a big debate: thin or thick? Some are for the purposes (Fideo fino) affirming that the dish is more tasty, leaving the first taste of fish and seafood ... and the cooking time shorter ... too greedy to wait? The others, opting for the thicker (Fideo gordo) appreciate it because this vermicelli is hollow, the fumet penetrates better and stays inside; a burst of flavors in the mouth. It requires more aroma and a little more cooking. You choose !
The Fideuà recipe The day before, prepare your fish stock. If you do not feel like it or the time to do it, you can always opt for a "fish stock" cube broth that you only need to dilute in hot water.
Make a stock of fish To make 2 liters of fish stock, you need:
2 kg of small fish, with tails and heads
1 onion
2 carrots
bay leaves
salt
Preparing fish stock Wash and cut into pieces, tails and fish heads and put them in a large saucepan.
Cut the onion and carrots into pieces and add them to the pan with the bay leaves and salt. Cover with water and season. Boil the water. A foam can appear, do not panic, it's normal, skim it.
Reduce heat and cook for about 45 minutes. Take off heat and let cool.
Using a Chinese or strainer, filter everything to get only the broth.
It may seem a little tedious but the result is deliciously incomparable, more generous in taste.
Realization of Fideuà
Ingredients:
700 g squid 6 shrimp or prawns 6 langoustines or shrimps 300 g of mussels 300 g clam 600 g of vermicelli of your choice 2 beautiful tomatoes 1 green pepper 2 cloves garlic Saffron 1 teaspoon of sweet pepper or paprika Salt pepper You can also add fish with firm flesh.
In the paella cook shrimp or prawns, langoustines in hot olive oil. Reserve them. In the same oil brown the cut squid, the peeled and crushed tomatoes, the pepper in strips and the chopped garlic. Reduce to low heat.
Pour the stock, when it starts to boil add the vermicelli, spread them well over the whole paella.
Sprinkle with a good pinch of saffron and simmer for about 6 minutes then put the cleaned shells, prawns, prawns, langoustines.
Cook for at least 15 minutes, the broth must have evaporated. Remove your paella from the heat and let stand for 5 minutes so that the vermires impregnate the broth.
What makes these special and tasty pasta special is that they are grilled dry in
a pan , in several lots, before cooking in a liquid. This step gives them a slight taste of grilled hazel frankly delicious.
Serve with aioli or lemon fillet.
>>>>>> Learn more about paella .
