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FIDEUÁ

READY IN

45

COOKING TIME

30

PREP TIME

15

SERVES

2

ingredients

  • 175 ml Fish Stock with Tomato, Fumet Rojo
OUT OF STOCK
  • 5 strands of saffron
IN STOCK
  • 2 tbsp Brindisa Arbequina olive oil
IN STOCK
  • 1 large clove of garlic, peeled
  • 200g of Sanmati Fideu Pasta
IN STOCK
  • 4 large prawns in their shells
  • 2 langoustines in their shells
  • 200g clean squid chopped into 1cm pieces (or you can cut it larger if you like)
  • 1 plum tomato, chopped
IN STOCK
  • 1 tbsp Santo Domingo smoked sweet paprika
  • Salt to taste

Method:

  1. Warm the stock in a small sauce pan, by gently simmering, cover it, and set aside.
  2. Toast the saffron for a few seconds, then crumble and set aside.
  3. Heat the olive oil in the paella pan over a medium-low heat, add the garlic cloves, and cook slowly to give some flavour to the oil; when the garlic cloves are golden brown, remove from the oil and discard. 
  4. Add the prawns and langoustines and cook 1 minute each side; remove from pan and set aside. 
  5. Now add the squid and cook it for 2 minutes, before adding the chopped tomato. Cook for a further 3 or 4 minutes until reduced in size; then stir in the paprika and the crumbled saffron and cook for 1 minute. 
  6. Add the fideus and stir very well, then add the warmed stock. 
  7. Bring that to a gentle rolling boil and cook for 5 minutes (now is the time to try the stock, to check if the amount of salt is right, and if not amend accordingly). 
  8. After the 5 minutes and when the liquid is absorbed, remove from the heat, cover, and leave on the side for 3 minutes. 
  9. Garnish with the prawns and langoustines and serve with a little bit of paprika alioli. 

ingredients

  • 175 ml Fish Stock with Tomato, Fumet Rojo
each -
OUT OF STOCK
  • 5 strands of saffron
IN STOCK
  • 2 tbsp Brindisa Arbequina olive oil
IN STOCK
  • 1 large clove of garlic, peeled
  • 200g of Sanmati Fideu Pasta
IN STOCK
  • 4 large prawns in their shells
  • 2 langoustines in their shells
  • 200g clean squid chopped into 1cm pieces (or you can cut it larger if you like)
  • 1 plum tomato, chopped
IN STOCK
  • 1 tbsp Santo Domingo smoked sweet paprika
  • Salt to taste

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