The fideuá is a classic dish of Spanish gastronomy, it looks a bit like a paella but instead of using rice, thin toasted noodles are used, an exquisite creation.
This time we will teach you how to cook a baked seafood fiduá, a somewhat laborious but simple dish that is well worth the effort.
Ingredients to make Baked Seafood Rideau:
- 250 grams of noodles for fideuá
- 1 unit of green pepper
- 1 unit of red pepper
- 1 unit of onion
- 1 piece of Cuttlefish
- 1 unit of large squid
- 10 units of cooked mussels
- 15 units of Shelled Clams or Charles
- 4 units of Norway lobster (ocpinal)
- 8 units of cooked prawns
- 1 jet of Oil
- 1 pinch of salt
- 1 pinch of Pepper
- fish soup
How to make Baked Seafood Fideua:
- The first step to make our authentic fideuá will be to finely chop the vegetables. Then cut the onion, garlic and peppers to make our base sauce. The tomato should be grated.
- To make the base sauce, heat a large enough frying pan with a drizzle of olive oil. Start by incorporating the onion and garlic, then add the pepper and when the vegetables are well poached, add the grated tomato.
- Heat oil in another pan and fry the noodles to brown them.
- The seafood noodle is made with thin noodles and the secret to getting a dish according to the traditional recipe is to toast them before cooking. The noodles should look as shown in the photo.
- When the sauce is ready, pass it through the blender to crush it completely. Pour this into a pot along with the fish broth and the saffron threads. Heat this mixture until it boils.
- Once the brother begins to boil, it will be ready to cook our fideuá in the oven.
- Next, place the shellfish in a deep baking tray, especially for this type of cooking. Add some peeled prawns, clams, cuttlefish and diced squid.
- Add the broth along with the toasted noodles and cook at a medium temperature of 160-180ºC. until the brother is consumed.
- Once the entire brother has been consumed and the noodle is “al dente”, remove the tray from the oven and place the cooked mussels and prawns. Let rest for about 5 minutes.
- Serve the seafood fideuá on the same tray and sprinkle with a little oil and parsley, although it is also accompanied with homemade aioli.
