Recipe by @cooking_jorge: Fideuá of cuttlefish roe and prawns
INGREDIENTS:
If you want to learn how to make a good saffron infusion, visit our blog post
STEP BY STEP
1.- Fry the roe
We start our recipe by adding oil to the paella pan. Once it's hot, add the cuttlefish roe and sauté it. Then, set them aside.
2.- We fry the prawns
Next, add the scarlet shrimp and sauté them. Once done, remove, peel, and set aside—make sure to keep the heads too.
3.- Chop and sauté the leek
Finely chop the leek and add it to the pan. Sauté slowly over low heat.
4.- Add the paprika
Once it starts turning brown/golden, add the paprika.
5.- Add the tomato
Immediately after the paprika, add the grated tomato and mix well.
6.- Add Brandy and reduce
After mixing everything together, add the shot of brandy and let it reduce for a few minutes.
7.- Add noodles and broth
With the sofrito ready, add the noodles and toast them for a few minutes. Then, add the fumet and cook for 15 minutes.
8.- We decorate
While the fideuá is cooking, decorate it with the roe and the heads and bodies of the shrimp.
9.- TO TASTE!!
With our fideuà finished, we can now serve a fideuà with cuttlefish roe and scarlet prawns. Taste the sea in every bite, rice lovers!
Cooking Jorge
Jorge Marín Casañ is a Valencian born in Massanassa, passionate about rice and gastronomy. At just 11 years old, he cooked his first paella with the help of his maternal grandmother, and since then, he has never stopped loving and respecting this blessed dish we have in Valencia.
Coming from a family of rice farmers, he knows well all the tasks involved in cultivating our prized rice and brings the same care to his recipes that he inherited from his grandparents.
Through his Instagram account, he continues to share his knowledge and experience with his entire community.
Follow and discover more recipes on Instagram @cooking_jorge