Valencian Noodle Fideuá
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Valencian Noodle Fideuá calories by ingredient
Introduction
This recipe is very easy, quick, tasty and healthy. This recipe is very easy, quick, tasty and healthy.Number of Servings: 12
Ingredients
-
Extra Virgin Olive Oil, 40 grams
Noodles, raw, 500 grams
Octopus, 610 grams
Squid, raw, 712 grams
Salt, 10 grams
Saffron, 0.05 grams
Water, tap, 1000 mL
Tips
1800 grams of fideuá makes for 12 servings x 150 grams.
Leftovers are just as tasty for a couple of days or they can be stored in the freezer for a few weeks.
Directions
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.