_comeydisfruta_ recipe: Fideuá del senyoret
INGREDIENTS FOR THE BROTH:
STEP BY STEP
1.- Prepare the prawns
Peel the prawns and cut off the heads. Place the heads in the paella with a little olive oil so they release their juices and flavor into the oil.
Once they have released their flavor, remove them. Reserve the prawn bodies and chop them to add later.
2.- Cook the green pepper
Add the finely chopped green Italian pepper to the paella and sauté it slowly. Add a little salt to help the pepper release its moisture and cook properly.
3.- Add the garlic
Add two chopped garlic cloves in the center of the paella and sauté them over very low heat so they release their aroma without burning.
4.- Add the tomato
Add the grated pear tomatoes and cook the mixture until the tomato reduces well and loses its excess moisture.
5.- Add the squid and cuttlefish
Add the two squids and two cuttlefish cut into small pieces and mix them with the sofrito.
6.- Add the monkfish
Add the two chopped monkfish tails and season with a little salt.
Increase the heat to evaporate the water released by the fish and sauté everything together.
7.-Add the noodles
Once the liquid released by the fish has evaporated, lower the heat and add the fideuà noodles.
Mix everything well to combine the flavors and lightly toast the noodles, being careful not to burn the tomato..
8.- Add the stock
Once the noodles are lightly toasted, add the hot fish stock using a ratio of two and a half parts stock for one part noodles.
Spread the liquid evenly throughout the paella.
9.- Add the saffron
Add the saffron infusion and mix gently.
Taste and adjust the salt if necessary..
10.- Cooking
Let the fideuà cook for 7–8 minutes.
At around minute 5 of cooking, add the chopped prawns, spreading them evenly across the fideuà.
10.- Time to eat and enjoy
Once the fideuà is ready, remove the paella from the heat and enjoy your fideuà.
_comeydisfruta_
I’m Sergio, someone who always puts a lot of excitement and passion into everything I do.
Rice dishes have always been a tool for personal growth—something I see as a true art form.
For me, the key ingredient is always the Love you put into it.
Give in life what you would always like to receive, and the result will surely be spectacular.
Cooking is a world of its own. You experiment, you feel, you learn.
My passion for rice dishes began when I was 14. And the more I grow, the more I love researching and comparing. That’s how you learn—not just from what people say, but from what you experience yourself.
Follow me and discover innovative recipes and events on Instagram @_comeydisfruta_.