Ingredients to make fidegua:
- 500 gr of noodles
- 2 onion
- 5 cloves of garlic
- 1 green bell pepper
- 1 glass of white wine
- 1 cuttlefish
- 4 prawns
- ½ kg of mussels
- 1 head of monkfish
- 1 leek
- 1 carrot
- 1 egg
- Salt
- Pepper
- oil
How to make fidegua:
1.To make the broth, fill a pot with water and add the monkfish head, carrot, leek, prawn heads and mussels. (1/2 hour) In a paella, with a little oil, put the noodles and fry them until they turn dark. We reserve them. (Karpediem style) Put the cuttlefish cut into small pieces in a frying pan and when it begins to brown, first add the prawns and when they are golden brown the onion, the green pepper cut into large pieces (to be able to remove it later) and two cloves of very finely chopped garlic; season with salt and pepper and add the wine; let reduce and pour the pan into the paella where we have the fideua. We give a few laps and gradually add the broth (strained) to the paella. We pour 3 or 4 saucepans and wait for it to evaporate and then we double the broth to the fideua (2 glasses of fideua = 4 of broth). We add the salt and we are aware that it does not remain dry. With the remaining three cloves of garlic and the egg, we make an aioli. Once cooking is finished (approx. 20 minutes) place the paella in the oven gratin for a few minutes, remove from the oven and cover with a kitchen cloth for 5 minutes.
