receta-fideua-lavalenciana-en


[ Recipe Fideuà ]

A TASTY FIDEUÀ

[ To make this balanced and healthy
recipe, you can use any of
our paella pans ]

0246

Ingredients for 4 people

400 gr of noodles of the number
1.5 Kg of whitebait (small fish or fish heads and bones)
4 scampi
12 red prawns
400 gr of monkfish tail
1 leek
1 spring onion
1 tomato
3 garlic cloves
1/2 lemon
3 l of water
Extra virgin olive oil
Salt
1 tablespoon of paprika
A few threads of saffron

Elaboration

For the broth, cook the whitebait with the leek and chives in a saucepan with 3 liters of water and a few sprigs of parsley. Season and cook for 60 minutes until reduced to approximately 1.7 liters of broth. Strain and reserve.

Place the paella on the fire and add 4 tablespoons of oil. When the oil is hot, add the prawns and fry them. Remove them to a plate and reserve. Add the chopped monkfish to the paella, salt and pepper and sauté. Remove to a plate. Add the scampi, fry them and reserve them on a plate.

Peel and chop the garlic cloves finely and add them to the paella along with the saffron, paprika and grated tomato. Add the noodles, sauté them a little, add the broth, and rectify the salt. Cook for about 8-10 minutes over medium heat (or until the broth evaporates). Add the monkfish, the scampi and the red prawns on top.

Garnish with half a lemon and parsley. Serve the fideuá.

For this recipe our references 01, 02 and 03 can be used.

Scroll to Top
Privacy Summary

This website uses cookies so that we can offer you the best possible user experience. Cookie information is stored in your browser and performs functions such as recognizing you when you return to our website or helping our team understand which sections of the website you find most interesting and useful.

Strictly necessary cookies

Strictly Necessary Cookies must always be enabled so that we can save your cookie setting preferences.

Third party cookies

This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, or the most popular pages.

Leaving this cookie active allows us to improve our website.