Name: Seafood fideuá from Gandía
Yield: 6
Cuisine: cuisine
Ingredients: 400 gr. noodle 3; 1,5 kg. fish for broth (whitebait); 4 scampi; 12 red prawns; 400 gr. monkfish tail; 1 leek; 1 chive; 1 Tomate; 3 cloves of garlic; 3 l. of water; 1 tablespoon paprika; a few strands of saffron; parsley; extra virgin olive oil; shawl

The Valencian town of Gandía is the cradle of the fideuá, a traditional seafood recipe that is made in a paella and its main ingredients are fish, seafood and, of course, thick noodles. In Gandía the annual International Fideuá Competition, in which prominent chefs prepared this Valencian recipe.

Seafood fideuá from Gandía

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Enjoy this typical Valencian dish and it is that the seafood Fideuá could not be richer

Ángela

Kitchen: cuisine
Recipe type: pasta recipes
Rations: 6

Total time:

Ingredients

400 gr. noodle 3
1,5 kg. fish for broth (whitebait)
4 scampi
12 red prawns
400 gr. monkfish tail
1 leek
1 chive
1 Tomate
3 cloves of garlic
3 l. of water
1 tablespoon paprika
a few strands of saffron
parsley
extra virgin olive oil
shawl

Preparation

To make the broth, we cook the whitebait with the leek and spring onion in a casserole with 3 liters of water and a few sprigs of parsley. Season and boil for 1 hour or until the broth reduces to approximately a liter and a half. Strain and reserve.
We place the paella on the fire and add a jet of oil. When the oil is very hot, add the prawns and fry them. We remove them to a plate and reserve. Add the chopped monkfish to the paella, season with salt and pepper and let it brown. We also remove to a plate. Add the langoustines and cook them to remove them anyway.
Peel and finely chop the garlic cloves and add them to the paella along with the saffron, paprika and grated tomato. Add the noodles, sauté a bit, add the hot broth and correct the salt. Cook the noodles for about 8-10 minutes over medium heat or until the broth evaporates.
Arrange the monkfish, the langoustines and the red prawns on top.
We serve.

Recipe taken from VisitGandia

Recetín

Seafood fideuá from Gandía, of course