preparar Fideuá ( To prepare Fideuá )
The fideuá is a typical dish of the Mediterranean coast of the Valencian Community, mainly of the zone of Gandía. Today we are going to make this delicious recipe. Some ingredients may vary from one area to another, but basically they are the ones we are going to use.
Fideuá, ingredientes para 4 personas:
Fideuá, ingredients for 4 people:
1 sepia
4 cigalas
4 gambas
100 gramos de gamba pelada
4 mejillones
100 gramos de emperador
1 tomate
1 diente de ajo
Perejil
Entre un litro y litro y medio de caldo de pescado
4 tiras de pimiento rojo
1 cebolla pequeña
Una pizca de azafrán
250 gramos de fideo para fideuá
Aceite de oliva
Sal
1 sepia
4 crayfish
4 prawns
100 grams of peeled shrimp
4 mussels
100 grams of emperor
1 tomato
1 clove garlic
Parsley
Between a liter and a pint of fish broth
4 strips of red pepper
1 small onion
A pinch of saffron
250 grams of fideuá noodles
Olive oil
Salt
Preparación de la fideuá:
Preparation of the fideuá:
Una vez hecho esto, añadimos aceite en el paellero. Ha de ser lo suficientemente grande como para que quepan todos los ingredientes. Seguidamente sofreímos durante diez minutos la sepia junto con la gamba pelada, el emperador, el tomate rallado, la cebolla y el picadillo.
Después y una vez sofrito, echamos el fideo para fideuá y lo mezclamos para que coja todo el sabor.
Ahora añadimos el caldo de pescado y ponemos las gambas, las cigalas, los mejillones, las tiras de pimiento rojo, la pizca de azafrán y lo llevamos a ebullición a fuego fuerte.
De vez en cuando probaremos para ir corrigiendo de sal.
Una vez hervido, cubrimos con papel de cocina absorbente y lo ponemos al mínimo de 20 a 30 minutos.
Listo, ya tenemos a punto nuestra fideuá. Podemos servirla en plato o directamente la sacamos al centro de la mesa y A
comer!
_As a preliminary step, we cut the sepia and the emperor into pieces. The onion and the tomato grated them very fine. We also make some mince with the garlic clove, the parsley and olive oil. Once this is done, add oil in the paella pan. It has to be large enough to fit all the ingredients. Then we took the sepia together with the peeled shrimp, the emperor, the grated tomato, the onion and the hash for ten minutes.
Afterwards and once fried, we put the noodle to fideuá and we mix it so that it takes all the flavor.
Now add the fish stock and put the prawns, prawns, mussels, strips of red pepper, the pinch of saffron and bring it to a boil over high heat.
From time to time we will try to correct salt.
Once boiled, cover with absorbent paper and put it to a minimum of 20 to 30 minutes.
Ready, we have our fideuá ready. We can serve it in dish or directly we take it to the center of the table._
Ready to eat
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STOPMuy buen tu receta me dio hambre jeje, te dejo mi voto @nanowins77
muchas gracias igual pasare por el suyoo
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