Fideuá del senyoret

Serves 1
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Directions

  1. 1Add a splash of olive oil to a wide pan and toast the noodles until well browned, then set them aside.
  2. 2In the same pan, sear the prawns and squid over high heat, then remove and set aside.
  3. 3Add the prawn heads to the pan and press them to extract their juices, then remove them.
  4. 4Finely chop the onion and cook in the same pan until caramelized.
  5. 5Crush the tomatoes, add them to the sofrito, and let them reduce completely.
  6. 6Clean and dice the cuttlefish, add it to the sofrito, and cook.
  7. 7Add the toasted noodles and mix well with the rest of the ingredients.
  8. 8Pour in the hot seafood stock.
  9. 9Cook until the noodles are al dente.
  10. 10Place the prawns on top and let it rest for a couple of minutes.

Ingredients

  • 200 g fideos
  • 12 whole gambones
  • 3 whole calamares
  • 500 g sepia, cleaned and diced
  • 2 whole cebolla
  • 3 whole tomates maduros, crushed
  • 1 L fumet de marisco
  • a splash aceite de oliva virgen extra
  • sal

Equipment

cazuela ancha