Fideuá Preparation

Wash and drain the prawns and scampi, then season them with salt. Clean and cut the monkfish and cuttlefish into pieces. Peel and chop the tomato. Separately, crush the garlic, parsley, and a bit of lemon juice in a mortar.


Heat the oil in a casserole or paella pan. When hot, sauté the prawns and scampi. Remove them from the pan and set aside.


In the same oil, sauté in this order: the monkfish first, then the cuttlefish, followed by the chopped tomato, and finally the paprika.


Once the sauté is ready, add 1 measure of the Plaza del Sol fish stock can and 3 measures of water. Adjust salt if necessary.


When it starts boiling, add the noodles. Cook for 5-6 minutes, then add the prawns, scampi, the crushed garlic and parsley mixture, and the saffron. Let it cook for another 16-18 minutes.


Remove the dish from the heat and let it rest for 5 minutes so the noodles absorb the cooking broth.


 


Presentation: Garnish with mussels or scampi for an elegant touch.

Serves 6
Preparation time: 45 min
Difficulty: Medium

  • 600g of fideos (fideua),

    500g of Norway lobsters

    250g prawns

    250g of anglerfish

    200g of cuttlefish

    100g of tomatoes

    2 cloves of garlic

    1.5l of oil

    5 or 6 saffron threads

    5g of paprika

    1 can of concentrated fish broth Plaza del Sol