Ingredients to make easy fish fideua:
- 500 GR OF THICK FUDEO
- 500 GR OF GABRIEL (SOUP FISH, BETTER IF IT HAS A MONKFISH HEAD)
- 12 MEDIUM RED PRAWNS (I ALWAYS BUY THEM FROZEN)
- 4 CLEAN CUTTLEFISH (I ALSO BUY THEM FROZEN)
- 300 GR OF CLEAN SQUID IN CUT
- 1/2 RED PEPPER CHOPPED CHIQUITIN
- 4 CHIQUITIN CHOPPED GARLIC CLOTHES
- 1/2 GRATED ONION
- 1 GRATED TOMATO
- oil
- SALT
- A LITTLE SWEET PAPRIKA
- FOR THE BROTH
- garbage
- 1 SPLIT ONION
- 2 CARRIAGES
- 1 CLOVE GARLIC
- 1 RIPE TOMATO CUT
- SALT
- A DRIFT OF OLIVE OIL
How to make easy fish fideua:
- I PREPARE THE FISH STOCK, I ALWAYS PUT MORE WATER THAN LESS AND SO I HAVE A GOOD FISH STOCK TO MAKE SEMOLA.
- POUR THE OLIVE OIL IN A FLAT PAELLA OR A FLAT NON-STICK PAN, AND SOFRIATE THE PRAWNS
- AT THE SAME TIME I SOFRIATE THE LARGE CUT PEPPER IN CASE SOMEONE DOESN’T LIKE IT, I MOVE AND ADD THE THICK CUTTLEFISH.
- WHEN IT SEEMS THAT EVERYTHING IS GOLDENING, I ADD THE SMALLER CUT SQUID AND AS EVERYTHING IS SUFFERING OVER A MEDIUM BUT LIVE FIRE, I ADD THE GRATED ONION AFTER 1 OR 2 MINUTES
- I MOVE AND A MINUTE THE CUT TOMATO, I KEEP MOVING AND ADD THE GARLIC (BE CAREFUL THAT DO NOT BURN), A LITTLE SWEET RED PAPRIKA
- I HAVE TO ALL THIS THE STRAINED AND HOT BROTH, AND I ADD TO THE PAELLA A LADLE OF NOODLES PER GUEST AND I STIR WITH ALL THE SOFRITO AND WHEN THE NOODLES ARE WELL MIXED WITH EVERYTHING
- I ADD THE HOT BROTH, (TWO LADLES PER NOODLE LADLE), DON’T WORRY, IF YOU SEE THAT THERE IS A LACK OF BROTH AS WE HAVE THE HOT BROTH WE ADD ANOTHER LADLE.
- WHEN IT BOILS I ALWAYS LIKE TO PUT A PARSLEY MATT IN THE CENTER OF THE PAELLA. THE TASTE IT LEAVES WE LIKE A LOT
- WE ACCOMPANY IT AT HOME WITH A VERY EASY GARLIC MAYONNAISE TO MAKE 200 ML OF SUNFLOWER OIL (IT CAN ALSO BE OLIVE)
- PUT THEM IN THE BLENDER VESSEL, ADD 2 CLOTHES OF GARLIC CRUSHED IN THE MORTAR) AND THEN AN EGG THAT WOULD HAVE BEEN AT ROOM TEMPERATURE IS DROPPED IN.
- IT IS BEATEN WITH THE BLADES OF THE BLENDER, KEEPING IT WITHOUT MOVING IN THE BOTTOM OF THE GLASS AND THAT’S IT. SAUCE FOR THE FIDEUA LIST
