Today Beatriz, author of To Be Gourmet , brings us a very popular recipe, a fideuá . She gives it a more personal touch by including various mushrooms among the ingredients, and you only need to see the result to conclude that it is worth trying to make it at home. I invite you to try it!
I like to prepare fideuá because it is quicker than paella and is a perfect substitute for paella on those Sundays when we gather around the table and fancy a single dish that everyone likes.
I based this recipe on the fideuà from Gandia, where it is the star dish. The story is very curious:
“Gabrielo” was the ship’s cook and “Zabalo” was his assistant. According to Gabrielo’s family, who was originally from Gandía, the captain was very fond of rice and the rest of the sailors almost never received their ration of rice a banda, the dish they usually ate. To solve this problem, the cook thought of changing the rice for noodles to see if the captain liked it less.
There are those who think that it is easier to make fideu á than paella, but I am not so sure. The cooking time for pasta is shorter and you have to carefully control the quantities, the intensity of the heat, the type of pasta (there are various sizes and thicknesses) and ensure that the noodles are al dente.
In this case, I have added small mushrooms because they go great with it and give it a different touch, and I have used the Buyer carbone plus iron paella pan .
The 28cm one is ideal for two people and is lovely to bring to the table. I also usually use it to prepare rather special stews with seafood, which are not very much to the children's taste and which my husband and I eat together.
I love it for its aesthetics and for how it works in the kitchen, maintaining and concentrating the heat. It makes you feel like you're cooking with fire even though you're using it on a ceramic hob.
Ingredients for two people (for more, double or triple the ingredients)
- 180 g fish stock
- 90 g of fideuá noodles (no. 3, or curly)
- 5 cloves of garlic
- 10/12 shrimps
- A little bit of cuttlefish
- Small assorted mushrooms
- Aove
- Paprika
- Salt
Preparation
In the paella pan, add a splash of oil and fry the finely chopped garlic. Add the shrimp heads and mash them to extract all their juice.
We remove them and discard them, and in the stained oil we cook the prawns for a very short time. We set them aside and in the same oil we put the cuttlefish in very small pieces and the mushrooms. There is no need to wash them, just wipe them with a cloth so that they do not release water.
Sauté for about ten minutes, add salt at the end and add the noodles. Toast them for a few minutes before adding the broth. Pour in the broth, adjust the salt and taste for doneness. Leave for about 7/8 minutes; there should be no broth left at the end.
The prawns are added almost at the end of cooking so that they remain tender.
This fideuá with mushrooms and prawns is a simple and delicious dish that you will master with a little practice!
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!