Description
In the original version fideua. Dish fideuà (with the accent on the a)appeared due to the distraction of the young fisherman, who was going to cook paay for their comrades, but dreaming of sweetheart, mistakenly filled in Peau vermicelli instead of rice. When he realized his mistake, time to correct something already gone:hungry fishermen were waiting for lunch. The guy desperately offered his dish to teammates. Fideua all had to taste and quickly spread through the Mediterranean coast, has become a favorite not only among fishermen, it is cooked in the most prestigious restaurants. Unlike paaji in which any possible combination of products, fideuà, there's only one option:with fish and seafood, but that doesn't make it worse Pai...
Ingredients
-
Vermicelli
800 g
-
Squid
1 piece
-
Shrimp
0.5 kg
-
Onion
2 piece
-
Red sweet pepper
1 piece
-
Tomato paste
0.5 cup
-
Dry white wine
1 cup
-
Spices
-
Broth
2 l
-
Shell
1 kg
-
Olive oil
100 ml
Cooking
Small shells have a rich taste and widely used in the preparation of Spanish dishes, as hot appetizer or as one of the components of Pai, fideua.
From small fish bones cook strong fish broth, its taste will depend on the taste of the main course.
Fry the vermicelli in olive oil until Golden brown under low heat. As soon begin to change color, remove from heat.
Leave for 20 min to glass the excess oil. Fried vermicelli won't clump when cooking.
Prepare the basis for fideua: onion, pepper fry, add chopped cuttlefish, tomato, wine, promoseven, add shells, when heated they expand, add shrimp at end to not overcooking.
In wide flat dishes spread the vegetable mixture, add fish broth, bring to a boil, add the spices and add the noodles. Cook for 15-20 minutes, then put in oven for 10 min to dry, remove from the heat, cover and allow to soak liquid.
The variety of the pasta affects the appearance of the finished dish. In some regions it is customary to cook thin noodles, in others thicker, there is a special for fideua, short hooks, hollow inside...
However, in all cases, get a great dish: fideuà.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.