Imprimer la recette
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| Servings | Prep Time | Cook Time | Passive Time |
| 10servings | 45minutes | 45minutes | 5minutes |
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Ingredients
- 10pieces Gambas: or shrimps, according to your means
- 10pieces Langoustines
- 0,8kg Monkfish: monkfish tail cut into thick slices
- 0,8kg Cuttlefish: or squids, according to your taste
- 240g Tomatoes: about 2 big tomatoes
- 2tsp Sweet pepper
- 2tsp Parsley: chop garlic & parsley in some Mediterranean extra virgin oil
- 40strands Saffron
- 1kg Pasta: vermicelli n°4 or n°3
- 3,5dl Olive oil: P.D.O. from Valencia, or any Mediterranean extra virgin oil
- Salt: white & fine
- 2,5l Fish broth: from rock fish, crabs, monkfish head, …
Instructions
Prepare well in advance all your ingredients : - Cut into uniform pieces the monkfish and the cuttlefish & add salt.
- Clean the mussels.
- Grate the tomatoes manually and throw the skin away.
- Think carefully about putting your pan on the stove.
For the broth, or « fish fumet », in a pot : - Brown an onion with some olive oil.
- Add rock fishes, crabs and the monkfish head in order to fry them too.
- Pour three liters of water.
- Some add a small leek, one bay leaf & parsley.
- Boil for about an hour.
- Pour through a strainer to keep only the broth.
- Cook the langoustines and the gambas and set them aside from the paella.
- Slightly fry the monkfish, and set it aside from the paella.
- Fry the cuttlefish and push it to the edges of the paella.
- In the center, add the sweet pepper, the parsley and the grated tomatoes, fry gently.
- Add the vermicelli & fry them with the rest of the preparation.
- Pour 2 l of broth, about twice the volume of pastas.
- Add the saffron & properly scatter the ingredients in the paella.
- Let it cook on high heat for 8 to 10 minutes.
- Pastas should start to appear.
- Then add the langoustines, shrimps and monkfish. By pushing them very slightly.
- Reduce the heat for the last 8 to 10 minutes.
Finally, always let it rest a few minutes before serving.
If the rice is not cooked enough, you can cover it for at least 5 minutes with aluminium foil, newspapers or a large cloth.
Enjoy your meal !…
Recipe Notes
Under any circumstances your pastas should be bathed in the broth…
The fideuà is a slightly humid dish, it has to stay smooth.
Variations & tricks of the fideuà recipe :
Variation: some pour the broth, then add the vermicelli.
Variation : for shellfish, I advise you to make a mix of langoustines & shrimps, but we also use slipper lobsters or “galères” in French & gambas…
Trick : if the fishmonger gives you some big monkfishes heads for your broth, you will find the liver inside. Slightly fry it, with shellfishes, set them aside & add them on the dish shortly before the end…
Trick : even if the pastas size n°4 are the closest ones to the diameter of a rice grain, some prefer n°3, slightly thiner, which leave a different mouthfeel… In any case, not thiner…
Video of the fideuà recipe :
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