Recipe by @fanaticook: Fideuá with Iberian secret, niscalos and foie gras
RECIPE BY "Fanaticook"
Jose, an Aragonese living in Madrid who, as a food enthusiast, loves sharing his passion for cooking with the world through social media, especially his signature rice dishes.
He loves experimenting with different ingredients and techniques to create unique recipes that surprise our taste buds.
He also likes to stay updated on the latest culinary trends and cooking techniques to improve his skills and share them in each post, teaching his audience both his recipes and the new culinary techniques he has learned.
Every week he shares new recipes on his Instagram account, where rice dishes always get a special mention.
"I hope you enjoy preparing and tasting them as much as I do"
Preparation time: 1 hour and 35 minutes, Cooking time: 16 minutes, Serves 2
INGREDIENTS:
| 500 g of nº3 noodles | 1.5 L of meat or chicken broth |
| 300 g of Iberian pork pluma | 300 g of Iberian pork presa |
| 300 g of saffron milk cap mushrooms | fresh foie |
| Salt and Extremaduran seasoning to taste | Extra Virgin Olive Oil (EVOO) |
| 4 teaspoons of smoked paprika from La Vera | saffron infusion |
TIME TO COMPLETE EACH STEP
| 1- Cut the Iberian pork pluma and presa | 5 Minutes |
| 2- Marinate with oil and Extremaduran seasoning | 1 hour |
| 3- Prepare our saffron infusion | 3 Minutes |
| 4- Heat the broth | 10 Minutes |
| 5- Sear the foie and set aside | 3 Minutes |
| 6 - Brown the noodles and set aside | 2 Minutes |
| 6 - Sauté the meat and sofrito | 5 Minutes |
| 6 - Add broth, infusion, and noodles | 2 Minutes |
| 6 - Cook and decorate with foie | 16 Minutes |
| 6 - Let it rest | 5 Minutes |
| Total: | 1 hour and 51 Minutes |
STEP BY STEP
CUT AND MARINATE THE MEAT
We start this recipe by cutting the pluma and presa ibérica into small cubes, and combine both meats in a bowl.
Let it marinate for 1 hour mixing oil and Extremaduran seasoning.
PREPARE THE SAFFRON INFUSION AND THE BROTH
Prepare the saffron infusion with 8 strands per guest, a pinch of salt, and crush them. Add a bit of warm water and set aside for now.
Meanwhile, start heating the broth.
SEAR THE FOIE AND TOAST THE NOODLES
Cut the foie into pieces of about one centimeter, heat the paella pan and sear both sides quickly.
Right after, using the same fat, toast the noodles for 2 minutes and set aside.
SAUTÉ THE MEAT AND PREPARE THE SOFRITO
Time to start the fideuá, sauté the meats and the mushrooms.
Set the ingredients aside and add oil, paprika, and sofrito to the center. Mix everything in the center.
SPLASH OF VERMOUTH AND ADD THE BROTH
A splash of vermouth is a must, let it evaporate. Then, mix everything together.
Add the broth and the saffron infusion.
COOK AND GARNISH
Add the noodles and let cook. Meanwhile, garnish with the foie.
Once done, let it rest for 5 minutes and you’ll have on your table a fideuá with Iberian pork, mushrooms, and foie, enjoy every bite, arrocer@s!
TECHNICAL EQUIPMENT:
Simple, all you need is a paella pan and a heat source such as a gas burner, protected from wind and dirt with paella legs. For easier cooking, a tripod for gas burners is a great addition. A gas regulator with its hose for the butane cylinder is essential.
- 1- Paella pan
- 2- Gas burner
- 3- Tripod
- 4- Gas regulator
- 5- Gas cylinder
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