Yes, it is true, fideuá is a recipe with pasta, but it is more like a paella. The choice of noodles is important, since the final result varies depending on whether it is prepared with thick, hollow or thin noodles. In Gandía it is the local dish par excellence and for more than 40 years they have celebrated the Fideuá Contest, which has achieved international fame.
> 300 g of fine noodles
> 6 medium squid
> 1 sepia
> 1 rape
> 4 prawns
> 1 tomate grande
> 1 red onion
> 1 green pepper
> 1 clove of garlic
> 1 glass of white wine
> Shall
> Extra virgin olive oil
> Laurel
For smoking:
> The head and spines of the anglerfish
> 1 leek
> 1 onion
> 1 carrot
> 1 clove of garlic
1. For the fumet: boil the bones and head of the monkfish with the onion, leek, carrot, garlic and bay leaf in salted water for about 30 minutes. Booking.
2. In a paella pan, with hot oil, sauté the noodles until they begin to color. Reserve them.
3. In the same pan, sauté the chopped onion, green pepper and garlic until soft and pour a glass of white wine. When the alcohol has evaporated, remove and set aside.
4. Cut the squid into slices and the cuttlefish into cubes.
5. Add the noodles to the sauce, leave it on the heat for a couple of minutes and pour in the fumet. When it starts to boil, add the squid, cuttlefish and monkfish tail cut into pieces. Adjust the salt, leave it on the heat for 5 minutes and add a bay leaf.
7. Add the prawns and cook in the oven at 200ºC for 5 minutes.
Difficulty: medium
Time: 50 minutes
Servings: 4
Calorie intake: 470 kcal
