Recipe by @cooking_jorge: Fideuá of cuttlefish roe and prawns
RECIPE BY "Cooking Jorge"
Jorge Marin Casañ is a Valencian born in Massanassa, passionate about rice and gastronomy. At just 11 years old, he made his first paella, helped by his maternal grandmother, and since then he has never stopped loving and respecting this blessed delicacy we have in Valencia.
Coming from a family of rice growers, he is well familiar with all the tasks related to the cultivation of our precious rice and brings the same love to his recipes that he inherited from his grandparents.
From his account @cooking_jorge he continues to share his knowledge and experience with his entire community.
Preparation time: 32 minutes, Cooking time: 15 minutes, Serves: 4
INGREDIENTS:
| 12 Cuttlefish roe | 8 Medium red prawns |
| 1 Leek | 2 Grated ripe tomatoes |
| 1 Small glass of Brandy | Infused saffron threads |
| 350 g of Nº4 noodles | 1 Liter of fish stock or fumet |
| 1 Teaspoon of sweet paprika | Extra virgin olive oil (EVOO) and salt |
| 150 g EVOO | Salt (to taste) |
STEP-BY-STEP TIMING
| 1- Add oil to the paella pan and sauté the roe, then set aside | 5 Minutes |
| 2- Sauté the red prawns, peel them and keep the heads | 7 Minutes |
| 3- Finely chop the leek, sauté over low heat | 5 Minutes |
| 4- Add paprika and grated tomato | 2 Minutes |
| 5- Add Brandy and let the sauce reduce | 5 Minutes |
| 6 - Add the noodles and toast them | 3 Minutes |
| 7 - Add the fish stock and heat over medium heat | 15 Minutes |
| 8 - Dress with the roe and red prawns | 5 Minutes |
| Total: | 47 Minutes |
Step by Step
INGREDIENTS AND ROE
To begin this recipe, we first need to prepare our ingredients: we’ll use cuttlefish roe, medium-sized scarlet shrimp (carabineros), leek, grated ripe tomatoes, a shot of brandy, an infusion of saffron threads, number 4 fideuá noodles, 1 liter of fish stock (fumet), paprika, olive oil (AOVE), and salt.
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.
SCARLET SHRIMP AND LEEK
Next, add the scarlet shrimp and sauté them. Once done, remove, peel, and set aside—make sure to keep the heads too.
Finely chop the leek and add it to the pan. Sauté slowly over low heat.
ADDING TOMATO AND PAPRIKA
Once it starts turning brown/golden, add the paprika.
Immediately after the paprika, add the grated tomato and mix well.
BRANDY SHOT AND NOODLE TOASTING
After mixing everything together, add the shot of brandy and let it reduce for a few minutes.
With the sofrito ready, add the noodles and toast them for a few minutes. Then, add the fumet and cook for 15 minutes.
FINAL TOUCHES AND READY TO ENJOY
While the fideuá is cooking, decorate it with the roe and the heads and bodies of the shrimp.
With our fideuá finished, it's ready to be brought to the table. A delicious fideuá of cuttlefish roe and scarlet shrimp, bringing the flavors of the sea to every bite. Enjoy it, rice lovers!
TECHNICAL EQUIPMENT:
Simple: all we need is a paella pan and a heat source that’s adjustable, such as a gas burner, protected from the wind and dirt with legs for the pan. For more comfort while cooking, a tripod for the burner can be used. Don’t forget a gas regulator and hose for the butane cylinder.
- 1- Paella Pan
- 2- Gas Burner
- 3- Tripod
- 4- Gas Regulator
- 5- Gas Cylinder
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