Fideuá Seafood

for the fideuá

8 prawns or large prawns

4 scampi

1 squid clean chopped

½ of the shrimp heads

½ chopped leek

1 clove garlic

a few strands of saffron

1 teaspoon sweet paprika

300g noodles

salmorreta

  • 2 garlic cloves
  • 50 ml of oil
  • 250 g of crushed tomato
  • 1 teaspoon paprika

shrimp oil

  • 100 ml of oil
  • Half of the prawn heads

Broth

  • 60 ml of oil
  • 1/2 lemon in pieces
  • 1 kg of mussels
  • 1/2 leek
  • 2 chopped tomatoes
  • ½ of the shrimp shells
  • 1.5 liters of water

 

Preparation

For the salmorreta we fry everything until it is very thick.

For the prawn oil in a saucepan, let the shrimp heads in the oil confit over low heat for 10 minutes.

For the broth, sauté the vegetables until they are very tender. In a saucepan we put all the ingredients, add the sautéed vegetables, cover with water and bring to a boil.

In the paella in a little oil with half chopped garlic, we sauté the other half of the shrimp heads. We fry, remove the heads and add the chopped squid.

Remove and prepare the frying in that same oil: sauté the chopped leek and add the saffron, sweet paprika, salmorreta and grated tomato. Let fry well and remove.

In the same pan we add 2 tablespoons of the shrimp oil and toast the noodles. When they are toasted, add a bit of parsley and garlic, stir a few times so that it is toasted well and add 3 tablespoons of the fried tomatoes and leeks and return the squid.

Add the broth covering well. We rectify salt and let it boil. When the noodles are almost ready, add the chopped prawns and the whole langoustines. Turn off and let rest for a few minutes.

Decorate with a little aioli and plankton aioli.

Comments 2

Alann on

Solo decirles ke vuestras baterías estupendas, pero avisar ke no son para gas, las asas de silicosis no se pueden usar, primera ke se derriten del fuego, y segunda nos quemamos porque no estamos acostumbrados a cocinar con asas de hierro y nos quemamos al mover la comida, a ver si sacáis algunas ke sean de baquelita u otro material de poner y quitar que podamos cocinar con ellas, de hecho solo utilizo vuestras sartenes, una lástima,,, un saludo

Mari Celi on

Yo la hago, básicamente con chipirones y le añado tinta. En otra ocasión le meto berberechos, mejillones, voy variando. Esta tiene muy buena pinta, habrá que probarla.
Muchas gracias por la receta.
Saludos

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