Fideuà
The Gandia fideuà: toasted thin noodles cooked in fish broth, with shrimp and cuttlefish. With aioli, mandatory.
- Total
- 50 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- fideuà noodles14 oz
- shrimp8
- cuttlefish11 oz
- fish stock1 qt
- tomato2
- garlic clove3
- sweet paprika1 tsp
- saffron1 pinch
- olive oil5 tbsp
- aioli4 tbsp
- salt1 tsp
Method
- 1
Heat the fish stock with the saffron.
- 2
In the paella pan, brown the shrimp in the olive oil and set aside. Sauté the diced cuttlefish 5 minutes.
- 3
Add the minced garlic and grated tomato and cook 8 minutes. Add the sweet paprika.
- 4
Add the fideuà noodles and toast 2-3 minutes, stirring.
- 5
Pour in the hot stock, salt and cook 8-10 minutes over medium-high heat, until the broth is absorbed. Place the shrimp on top.
- 6
If you want the ends to curl, broil 2 minutes in the oven. Rest 5 minutes and serve with the aioli.
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