Valencian Noodle Fideuá
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Extra Virgin Olive Oil, 40 gramsNoodles, raw, 500 gramsOctopus, 610 gramsSquid, raw, 712 gramsSalt, 10 gramsSaffron, 0.05 gramsWater, tap, 1000 mL
To prepare this recipe you will need a paella pan.
Rinse octopus and squid under cold running water, chop and set aside.
Place the paella pan on the cooker, add the olive oil to coat the bottom and allow the pan to heat up. When hot enough, sauté the shrimp and squid in the olive oil.
Take the seafood out, but leave the oil in the pan.
Put the noodles in the olive oil and sauté for 10 minutes.
Add the fish stock, saffron threads and 1 L of boiling water to the pan and stir. Bring broth to a boil.
Cook for 8 to 10 minutes, or until the pasta is “al dente.”
Remove the pan from the cooker, cover with aluminum foil and let it "rest" for 5 minutes. Uncover and serve with lemons, a simple lettuce salad and/or allioli salsa.
Rinse octopus and squid under cold running water, chop and set aside.
Place the paella pan on the cooker, add the olive oil to coat the bottom and allow the pan to heat up. When hot enough, sauté the shrimp and squid in the olive oil.
Take the seafood out, but leave the oil in the pan.
Put the noodles in the olive oil and sauté for 10 minutes.
Add the fish stock, saffron threads and 1 L of boiling water to the pan and stir. Bring broth to a boil.
Cook for 8 to 10 minutes, or until the pasta is “al dente.”
Remove the pan from the cooker, cover with aluminum foil and let it "rest" for 5 minutes. Uncover and serve with lemons, a simple lettuce salad and/or allioli salsa.
Nutritional Info Amount Per Serving
- Calories: 315.6
- Total Fat: 6.0 g
- Cholesterol: 187.0 mg
- Sodium: 262.2 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 0.0 g
- Protein: 29.9 g
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