Spanish seafood fideuá recipe

Fideuá is a Valencian cuisine typical dish and is prepared in a similar way to paella. Its origin comes from the port of Gandía, after the cook of a ship changed the rice of the paella for the characteristic noodles of the fideuá recipe. The reason was that the chief of the boat enjoyed eating rice so much that he often left the rest of the sailors without their portion. To prevent this from happening, the ship’s cook changed the recipe with surprising results. The fideuá recipe became famous in Gandía and in the rest of the towns, where it became quite popular.

It has come down to us with several variations and has become one of the best known dishes in our cuisine. Today we prepare a seafood fideuá recipe perfect to share with family or friends. Ready, set…

Ingredients:

• Fideuá noodles (400 g), shrimps (16), onion (1), squid (400 g), red and green peppers (150 g each), garlic (2 cloves), water or fish stock (1 l.), saffron, olive oil and salt

How to make it:

1. Start by peeling the shrimps and setting aside the inside. Prepare the fish stock with the heads and skins. Add two tablespoons of olive oil in a pan to brown the skin and head of the shrimps.
2. Add the water so that it can be cooked for 15 minutes. Set aside the broth until you will need it.
3. Chop the onion and garlic into small pieces and leave to cook in a casserole with a dash of oil. Add the peppers too, previously cut, until they are cooked. Cook for at least 8 minutes.
4. Place the squid in the frying pan, which you have washed and chopped previously. Add the noodles for the fideuá recipe and mix.
5. Pour four cups of the fish stock you prepared at the beginning into the casserole or paella pan. It is convenient to strain it so that nothing slips through.
6. Add saffron and salt to taste and leave on the heat until the noodles are cooked. Ten minutes will probably be enough, but it is better to read the instructions on the package. Before this time is up, add the shrimps that you had saved so they are cooked with our fideuá recipe.

Our advice

You can pour more fish stock in case you need more broth. It is best to serve the fideuá freshly made.