Seafood Fideuà

The pasta is toasted in oil until deeply golden, then simmered in a concentrated fish broth. Shrimps are perfectly translucent and the squid remains firm to the bite.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 727
• Protein: 51 g
• Carbs: 83 g
• Fat: 20 g

Ingredients

• 400 g Dried pasta ( fine fideos type )
• 12 piece Shrimp ( whole )
• 300 g Cuttlefish ( in 2cm cubes )
• 300 g Lophius budegassa ( in chunks )
• 1 piece Onion ( finely minced )
• 3 piece Garlic ( minced )
• 2 piece Round tomato ( grated )
• 4 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 1 pinch Saffron
• 1 pinch Gray sea salt
• 800 ml Fish stock ( boiling )

Instructions

1. Toasting the pasta

   In a wide pan, heat the olive oil. Pour in the dry pasta and stir constantly until deeply golden. They should turn a nutty brown color without burning.

2. Searing the seafood

   Push the pasta to the edges. In the center, sear the shrimps and the squid cut into pieces. When the squid becomes opaque and the shrimps turn pink, remove the seafood and set aside.

3. Making the sofrito

   Add the chopped onion and garlic with the grated tomato. Reduce until the tomato water evaporates and the mixture becomes thick and dark. Add the smoked paprika and saffron.

4. Adding broth and final cooking

   Pour the boiling broth over the pasta. Distribute the monkfish pieces. Cook over high heat for 8 minutes without stirring. At the end, place the shrimps and squid back on top. The liquid should be fully absorbed and the pasta should start to stand up.

Chef's tips

• Never stir the pasta once the broth is added, that's the secret to making them stand up.
• The broth must be boiling when added to maintain the cooking temperature.

Storage

Should be eaten immediately. The pasta softens quickly in the refrigerator.