Seafood Fideuà
Ingredients
- 400 gDried pasta (fine fideos type)
- 12 pcShrimp (whole)
- 300 gCuttlefish (in 2cm cubes)
- 300 gLophius budegassa (in chunks)
- 1 pcOnion (finely minced)
- 3 pcGarlic (minced)
- 2 pcRound tomato (grated)
- 4 tbspExtra virgin olive oil
- 1 tspSmoked paprika
- 1 pinchSaffron
- 1 pinchGray sea salt
- 800 mlFish stock (boiling)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Should be eaten immediately. The pasta softens quickly in the refrigerator.
