Recipe by @fanaticook: Fideuá with Iberian secret, niscalos and foie gras
INGREDIENTS:
If you want to learn how to make a good saffron infusion, visit our blog post
Read moreShow lessSTEP BY STEP
1.- We cut the pluma and the Iberian presa
We start this recipe by cutting the pluma and presa ibérica into small cubes, and combine both meats in a bowl.
2.- Let it marinate
Let it marinate for 1 hour mixing oil and Extremaduran seasoning.
3.- We prepare our saffron infusion
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.
4.- Heat the broth
Meanwhile, start heating the broth.
5.- We mark foie
Cut the foie into pieces of about one centimeter, heat the paella pan and sear both sides quickly.
6.- Brown the noodles
Right after, using the same fat, toast the noodles for 2 minutes and set aside.
7.- We fry meats and chanterelles
Time to start the fideuá, sauté the meats and the mushrooms.
8.- Mix the sofrito
Set the ingredients aside and add oil, paprika, and sofrito to the center. Mix everything in the center.
9.- Add red vermouth
A splash of vermouth is a must, let it evaporate. Then, mix everything together.
10.- Add broth and infusion
Add the broth and the saffron infusion.
11.- Let it cook and decorate
Add the noodles and let cook. Meanwhile, garnish with the foie.
12.- Let it rest and READY!!
Once finished, let it rest for 5 minutes, and you’ll have on your table a fideuà with Iberian pork, saffron milk cap mushrooms, and foie gras. Enjoy every bite, rice lovers!
Fanaticook
Jose, an Aragonese based in Madrid, loves to share his passion for cooking with everyone 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 up to date with the latest culinary trends and cooking techniques to improve his skills and share them in each post, teaching his audience both his own recipes and the new culinary techniques he has learned.
Every week he posts new recipes on his Instagram account, where rice dishes always receive a special mention.
"I hope you enjoy preparing and tasting them as much as I do"