Fideuá, the pasta paella?

The fideuá marinera is a typical dish of the Valencian coasts that is prepared in a similar way to paella. The big difference? The fideuá is not made with rice but with noodles, but it is made in a paella pan.

Ingredients for 4 dishes: 400 gr. thick noodles, 200 gr. of white fish (monkfish, grouper), 2 cuttlefish, 8 prawns, 8 mussels, 4 crayfish, 4 tomatoes, 2 cloves of garlic, sweet paprika, saffron in threads, 1 l. of fish broth, oil and salt.

Preparation: First we prepare the fish. We clean it of skins and thorns and we chop it into cubes. We wash the seafood. In the paella pan, with a drizzle of oil, we brown it, remove it and reserve it.

In the same oil, brown the minced garlic, then add the crushed or grated tomato, the paprika and the hot broth. Let it cook for a few minutes and now we add the noodles and saffron. Cook for about 10 minutes over low heat until the noodles are almost tender and the fideuá is almost dry. Then we must add the reserved fish and shellfish and cook for another 5 minutes. We correct the salt and let it rest without fire. If you see that the fideuá dries during cooking, add more broth little by little to prevent the noodles from sticking.

Image: Schaer, Cocinaligera

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