Welcome and welcome to Paulina Kitchen! On a day as nice as today, ideal to talk about this original fideuá recipe . It is a delicious and traditional dish of the coastal area of the Valencian Community. Interesting right? The most important thing about this meal is that in 30 minutes we will have it ready and it is worth it, it is very rich!
Stay reading until the end because you will find the best fideuá seafood recipe , along with everything you have to know to prepare it, its ingredients, tricks and secrets.
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About the fideuá
The fideuá is a dish that is made on the coast of the Valencian Community , very similar to the seafood paella , but the rice is replaced by the thick noodle. Although, it is not a dish that we cook at home very often, when we do it is always a very simple and rich recipe. We can combine it with all kinds of ingredients, resulting in a very healthy option.
Behind the origin of the fideua recipe there is a very interesting story:
His inventor was a chef of a boat. They say that the pattern was very fond of rice and almost never reached their portion to the rest of the sailors, of course the boss ate it. Trying to find a solution to the problem, the cook thought about changing the rice for the noodles to see if the pattern was less appetizing. His invention was very successful, and the reputation of the dish extended by all restaurants.
Another of the stories that revolve around this dish says that it arose from a cook of a fishing vessel in the port of Gandía, who half preparation ran out of rice, then changed the rice for noodles in its traditional recipe for band rice.
I always like to go back a little in the history of the dishes we prepare, I find it a very interesting experience. I hope you serve you as much as me.
Tricks and secrets that you have to know about the fideuá
Secret #1: Giving love to Sofrito.
Making a good stir -fry will be one of the most important steps. We are going to cut the tomato and pepper in the form of squares. Sauté this over medium heat with two tablespoons of olive oil and a garlic.
The base of almost any dish is a good stir -fry, let's work the sauce.
Secret #2: Bronze the noodles.
As we do when we prepare a rice with prawns or a good dish of risotto , this step is for the daring of life but we apply it to the noodles: it only consists of putting the paste cut together with the sauce and letting it brown. Be careful that they do not have to be very burned , with a tan -type summer is perfect and will give you a beautiful crunchy point!
Secret #3: The broth is very important.
I want us to take this seriously, the real secret is its broth , in the famous Fumet. When we are preparing it, we will add mussels, prawns, rock fish, all that matters to us are your flavors.
Secret #4: What noodles are used for fideuá?
Always to choose noodles we find an immense variety of options, today we are going to focus on the ones you like best. Knowing that the thickest costs more toast, but they are the ones who will give our dish more , making it more forceful.
This seafood fideuá recipe is a way! Enjoy it and then tell me how.
Fideuá recipe
Ingredients for two people
- 200 gr. of prawns
- 80 gr. of prawns
- 200 gr. of chopped rap
- 200 gr. of thick noodles
- 70 gr. of tomato
- Paprika
- ½ grated onion or a median.
- Saffron powder
- 50 gr. olive
- Salt
- 1 liter of fish broth
How to make seafood fideuá step by step
- To make the fish broth: 400 gr. of any rock fish, 100 gr. of crab, 50 gr. of vegetables and 1 liter of water. Cook for 45 minutes. After the time, leave at rest about 25 more minutes.
- Heat the oil with a little salt and add the prawns and prawns.
- When everything changes color, remove and reserve.
- In the same pan add the monkfish, brown and reserve
- Place the onion cut into medium pieces and cook, add paprika and tomato. Remove.
- In a brunette bruising mortar, parsley with a pinch of salt; and this is added to the preparation.
- Now integrate the noodles and stir We are incorporating the liter of broth.
- Cook for 10 minutes over high heat, adding the monkfish to half cooking.
- Place the prawns harmoniously.
- Control the water level without letting it be consumed.
- After 10 minutes, remove from heat and let stand for 5 more minutes, without a lid so that the noodle absorbs all the remaining liquid.
- With bread and a glass of wine, to enjoy!
