It is typical in la Safor, even replacing the paella in many houses. Nowadays there are renewed versions such as la fideuà de foie or vegetarian options.
Ingredients
- 1 kg of herring for the broth (2 parts of soup by one of noodles)
- 200 g of grouper or monkfish
- 400 g de prawns
- 200 g of cuttlefish
- Shells (optional)
- 400 g of noodles of fideuà
- Oil
- 1 /2 garlic head
- 1 onion
- 1 coarse tomato
- 1 spoon of red pepper
- Pinch of saffron
- Salt
Elaboració
- Make a fish broth with the herring and an onion.
- In a frying pan with oil, fry the prawns on a high heat; once they are golden, set them aside.
- With the same oil, fry the monkfish for a few moments, cut into thick pieces and without a bone; set them aside also.
- Then you fry the sliced cuttlefish which you will also reserve.
- In the same oil, fry a garlic and, when it is golden, fry the tomato; add the red pepper, the fish and about 2 litres of broth; let it boil -first on high heat, and then low- for a while (up to half an hour), since the quality and the perfume of the broth is very important.
- Add the noodles and add the fish and seafood cuts. Taste it with salt.
- Leave to cook for about 12 minutes (or follow the manufacturer’s instructions): first, about 5 minutes on high heat, then lower. Finally, let it sit for about 5 minutes before serving and decorate it with the reserved seafood.
