Fideuá recipe with cuttlefish and vegetables

The fideuá is one of the most popular dishes in the Spanish gastronomy, being even one of the most identifying symbols of some regions of this country. Its preparation process is very similar to the one followed for the preparation of the traditional paella, changing the rice for short noodles.

Currently there are many variants that we can find of this highly appreciated dish, ranging from the typical seafood fideuá to vegetable or meat fideuá. For this reason, we have mixed ingredients from some of these elaborations and we have prepared a delicious fideuá with cuttlefish and vegetables, an easy and perfect recipe to surprise unexpected guests. Do you dare to cook with us? Keep reading!

Ingredients to make Fideuá with cuttlefish and vegetables:

• 400 grams of medium noodles
• 1 Cuttlefish
• ½ onion
• 1 piece of leek
• ½ green pepper
• 1 piece of red pepper
• 1 tomato
• Fish broth (needed amount)
• 1 pinch of salt

How to make Fideuá with cuttlefish and vegetables:

1. The first thing we must do to be able to get down to work with the recipe for the vegetable fideuá is to prepare all the ingredients.
2. To do this, we wash all the vegetables and the chopped onesto our liking, except the tomato.
3. We have chosen to cut them into very small pieces.
4. On the other hand, we clean the cuttlefish and cut it into cubes.
5. Heat a frying pan with oil over high heat and, once it is hot, lower the temperature to fry the vegetables over medium heat.
6. We add them all at once, except the tomato that we will reserve for later. We add salt to taste.
7. When the vegetables are well cooked, add the cuttlefish piecesand sauté them maintaining the temperature of the fire.
8. Although we have selected these ingredients for the vegetable and cuttlefish fideuá, you can add or remove the vegetables you want.
9. Once the cuttlefish is tender, add the crushed tomato, stir well, add the fish broth and let it cook for a few minutes over low heat.
10. At this point, we can add salt again to taste, but be careful with the amount to prevent the cuttlefish fideuá from being too salty.
11. In a separate frying pan, heat the oil and, once hot, sauté the noodlesuntil golden. Look at the image to know how they should look.
12. When they are golden, add the sauce with the broth to the noodles and let the vegetable fideuá cook over low heatuntil the pasta is al dente.
13. If you consider it necessary, you can add a little more broth, the ideal is that all the ingredients are well covered.
14. When it is ready, remove it from the heat and cover the pan with newspaperso that it has just absorbed the broth and the noodles are facing up.
15. This step is optional, but the homemade fideuá is characterized by presenting the frying pan or peeler with all the pointed noodles.
16. Tip:You can make the fideuá more or less soupy, to your liking!
17. And now we can serve the fideuá with cuttlefish and vegetablesright away!
18. In some regions of Spain this dish is served accompanied by aioli, a type of slightly spicy sauce that is used to give the noodles an extra touch of flavor.