Today Beatriz, author of To Be Gourmet, brings us a very popular recipe, a fideuá. She adds a more personal touch by including mixed mushrooms among the ingredients, and you only need to see the result to conclude it's worth trying at home. I invite you to try it!
I like making fideuá because it's quicker than paella and is a perfect substitute for those Sundays when many of us gather around the table and want a single dish that everyone enjoys.
I based this recipe on the fideuà from Gandia, where it is the star dish. The story is very curious:
“Gabrielo” was a ship's cook and “Zabalo” was his assistant. According to Gabrielo's family, originally from Gandía, the captain was very fond of rice and the other sailors almost never got their portion of arroz a banda, the dish they usually ate. To solve it, the cook thought of replacing the rice with noodles to see if the captain would like it less.
Some people think it's easier to make fideuá than paella, but I'm not so sure. The pasta cooks faster and you have to very carefully control the quantities, the heat intensity, the type of pasta (there are several sizes and thicknesses) and that the noodles remain al dente.
In this case, I added small mushrooms because they go wonderfully and give it a different touch, and I used the paellera de hierro carbone plus de Buyer.
The 28cm one is ideal for two people and beautiful to bring to the table; I also usually make slightly special stews with seafood in it, which aren't very much to the children's taste and that my husband and I enjoy together.
I love it for its aesthetics and for how it performs in the kitchen, retaining and concentrating heat. It makes me feel like I'm cooking over fire even when I'm using it on the glass-ceramic hob.
Ingredients for two people (to double or triple the ingredients for more)
- 180 g de caldo de pescado
- 90 g de fideos para fideuá (nº 3, o rizados)
- 5 dientes de ajo
- 10/12 gambas
- Un poquito de sepia
- Pequeñas setas variadas
- Aove
- Pimentón
- Sal
Preparation
In la paellera we put a splash of oil and sauté the garlic finely chopped. We add the shrimp heads and crush them to release all their juices.
We remove and discard them, and in that stained oil we cook the shrimp for a very short time. We set them aside and in the same oil we add the cut-up squid and the mushrooms. They should not be washed, just wiped with a cloth so they don't release water.
We sauté them for about ten minutes, salt at the end and add the noodles. We toast them a few minutes before adding the stock. We pour it, adjust the salt and check the taste. We leave it about 7/8 minutes; in the end there should be no broth left.
The shrimp are added almost at the end of cooking so they remain tender.
This fideuá with mushrooms and shrimp is a simple and delicious dish, which with a little practice you'll perfect!
Comments
CARMEN said:
nos encantan, la hacemos muy a menudo es un fideua especial
Eduard said:
Una receta muy apetecible, sobretodo para disfrutar en fin de semana.
Solo hay un punto de la receta en que lo haría de otros 2 modos con el fin de evitar que se nos pueda quemar el coral.
-Saltear las cabezas en una sartén más pequeña, machacar, recuperar los jugos y añadir casi al final de cocción como si de tratara de una picada.
-Saltear las cabezas, desglasar con vino blanco, mojar con fumet, cocer, colar y utilizar para cocer la fideuà. (Fumet de marisco).
Ya me contaréis.
Gracias
Heleni said:
¡Tiene una pinta buenísima! ¿Qué marca de fideos usas/recomiendas? ¡Gracias!
Noemi said:
Me gusta la receta. ¿Cuándo se añadiría el pimentón?
Gracias!