Seafood Fideuà
Valencian fideuà with toasted noodles, a rich fish stock, saffron and seafood that soak up the pure taste of the sea.
Ingredients
- fideo noodles400 g
- peeled shrimp250 g
- shelled mussels250 g
- squid250 g
- fish broth900 ml
- tomato purée200 g
- onion100 g
- garlic2 cloves
- olive oil60 ml
- ground paprika1 tsp
- saffron1 pinch
- salt1 to taste
- fresh parsley10 g
- lemon1 pcs
Instructions
Rinse and pat dry the shrimp, mussels and squid; slice the squid into rings, and heat the fish stock until almost boiling.
In a wide paella pan or heavy skillet, heat the olive oil, quickly sear the shrimp and mussels for 1–2 minutes on each side, then transfer to a plate.
In the same oil, sauté the squid for 2–3 minutes, add the onion and garlic and cook for another 3 minutes until the onion softens.
Add the grated tomatoes and paprika, stir and simmer for 5 minutes until the sofrito thickens.
Add the fideo noodles and saffron, mix with the sofrito and toast for 2 minutes so the noodles are coated in oil and lightly browned.
Pour in the hot fish stock, season with salt and bring to a boil; cook for 5–6 minutes without stirring.
Return the shrimp and mussels to the pan and cook for another 10–12 minutes, until the noodles absorb the stock and turn tender, with no liquid left on the surface.
Remove the fideuà from the heat, cover and let it rest for 5 minutes; sprinkle with parsley before serving and serve with lemon.
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