How to make an original FIDEUA paella Recipe from Valencia, Spain
Fideua paella recipe is originally from Gandia (Spain) and appeared from the hands of a sailor which according to the experts exchanged rice for noodle to see if his skipper liked less and he left something for others.It’s very easy to make and it’s yummy. Enjoy it and tell us your experience!!
INGREDIENTS AND PROPORTIONS FIDEUA PAELLA RECIPE
By way of guidance the paella exposed is 6 full rations. Let´s quantify the ingredients for 4 diners whose proportion can multiply to make it bigger:
- 4 ud. Prawn
- 4 ud. Langoustine
- 300 gr / 10,58 oz Cuttlefish
- 300 gr / 10,58 oz Swordfish
- 250 gr / 8,82 oz Mussel
- 1 little onion
- 2 tomatos
- 400 gr rice
- 8 tablespoonful oil
- Fish broth
- 1 little tablespoonful paprika
- A pinch of saffron otherwise saffron dye
Preparatión time: 10
minutes Cooking time: 35
minutes People: 4 dinners
The official noodle of fideuá from Gandia is the noodle nº3, even though it’s not a very commercially distributed size. In our case we have chosen a noodle nº4 slightly thicker. Although you can use the noodle from nº0 (which is called fideuá angel hair) up to nº5, according to the diner’s taste, we are left with nº3 or nº4.
READY, SET, GO!
Add some oil that serves to level the pan … the oil should be centered.
Add some salt too, and light the fire!
When the oil is hot, add the cuttlefish and the swordfish.
We start to fry
Once the shellfish is kept, put fish aside on outside of the pan and add grated or crushed onion, fry for some seconds.
FRYING TOMATO AND NOODLE!!
ADD FISH BROTH, SEASON AND COOK
On this point we also put the shellfish and mussel that will be placed decorating the paella.
Strong heat up to start to boil. Fire is essential in this process, the aim is that at 12 minutes noodles are cooked.Key, if noodle’s size change must take into account that the cooking time will vary. A larger size more time and vice versa.
READY TO EAT!!
After 12 minutes of cooking, the noodles should be cooked, let rest and ready to eat.
Keep in mind that fideuá should be mellow, not soupy nor dry.