Seafood Fideua Recipe
Easy recipe for seafood fideuá
Preparation time1 hourCooking time45 min Number of diners: 4
- 13-15 fresh shelled prawns
- 1 cuttlefish
- 300 grams of mussels
- 2 tomatoes
- 4 cloves of garlic
- 2 tablespoons of fried tomato
- 2 tablespoons powdered chorizo pepper
- 1 small glass of olive oil
- 400 grams Noodle
- 1 bag of fish bones
- 4 threads of saffron
- 1 ½ liters of water
A fideuá recipe is not considered traditional if due importance is not given to the preparation of the fish broth. This will be what intensifies its flavor and therefore is what makes this recipe a favorite.
Preparing the broth and mussels
Start by removing the heads and shells from 5 prawns and put them in a pot. Add the fish bones, 2 previously peeled garlic cloves, the tablespoons of chorizo pepper, the saffron and a little salt. Cook this preparation for around 20 minutes. Once the time is up, reserve.
Separately, cook the mussels with a small glass of water and, once they are ready, strain them, but keep the broth, because you are going to add it to the one you prepared previously.
Now, in a frying pan, fry the noodles. Frying them in two parts will give you better results, prevent burning, and give you a more even fry. When they are ready, reserve them in a separate container, so you can skip the shellfish.
Sauté the prawns and cuttlefish
Proceed to cut the cuttlefish into pieces and sauté the prawns that still have their shells, turning so that they are cooked on both sides. Remove them from the pan and reserve them. Now sauté the cuttlefish, but don’t take it out of the pan, just put it on the side of the pan. In the other add the fried tomato, the two garlic that you had reserved (chopped into small pieces) and the crushed tomatoes. Cook this for a few minutes.
Integrate the ingredients
Then, put the fried noodles in the pan and stir to integrate the cuttlefish and sauce, and continue adding the strained fish broth. You’ll want to turn the heat up at this point and then turn it down when it starts to boil. When the preparation has boiled for 10 minutes, add the prawns that you had reserved (both those with the shell and those that you had peeled) and allow them to cook for a few more minutes or until the fideuá has the level of humidity that you prefer.
Generally, it is considered ready when the juices have been absorbed and the noodles form points on the surface.
As you have seen, the ingredients of the fideuá are not many, nor difficult to obtain. In fact, if you don’t want to make the base broth, you could buy it at the supermarket, which could save you some time. Also, you can prepare it with the fish you have on hand, if you do not find bags of bones. In any case, this is an easy and very delicious fideuá recipe that we hope you enjoy in company.