Fideuá is a preparation based on noodles and seafood; it is a dish of Spanish origin, specifically said to originate in Gandía, and this fideuá recipe is seasoned with saffron.
2 packages fideo pasta, of size 3 or 4 (200 g each)
6 cups fish broth
1 tablespoon sweet paprika, powdered
1/3 tablespoons saffron
salt
200 grams mussels
slices lemon, for garnish
Preparation
30 mins
20 mins
Low
Heat a Paella pan from the Novel Royal Prestige® line over high temperature; pour in olive oil and begin to sauté the shrimp for a few minutes (about 3). Remove from the pan; similarly, fry the cuttlefish for about 3 minutes and remove.
In the same pan, pour in a little more olive oil, add the onion, garlic, and sauté for 2 minutes, add the ground tomato and cook for 5 minutes until the liquid evaporates and the flavor of the tomato concentrates much more, add the fish and continue frying until the liquid evaporates.
Add the noodles and fry for 5 minutes until they are well browned; sauté for a few more minutes and add the fish stock, paprika, saffron, and a little salt; let it boil for 15 minutes until the liquid evaporates almost completely.
Return the shrimp and cuttlefish; let the remaining liquid evaporate; finally, add the mussels, stir a little, and remove from heat.
Serve directly in the 10” Deluxe Easy Release pan from Royal Prestige® and garnish with slices of yellow lemon.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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