Serves 2
Directions
- 1Cover the paella pan with a layer of fideos.
- 2Measure 180g of the fideos in a bowl.
- 3Measure double the amount of broth plus a bit more than the fideos.
- 4Infuse saffron threads into the broth.
- 5Add olive oil to the paella pan.
- 6Fry the noodles.
- 7Remove the fried noodles.
- 8Add olive oil to the pan.
- 9Add a paste of garlic and confit onion.
- 10Add olive oil.
- 11Add brandy and flambé.
- 12Add sweet paprika.
- 13Add cuttlefish.
- 14Add salt.
- 15Add natural tomato.
- 16Add the fried fideos.
- 17Add the broth.
- 18Let simmer for 7 to 8 minutes.
- 19Add the peeled prawns and bake in the oven for 3-4 minutes.
Ingredients
- Fideo Cínico #2 noodles
- Saffron from Jiloca
- Extra virgin olive oil
- Paste of garlic
- Confit onion
- Brandy
- Sweet paprika from La Vera
- Squid
- Salt
- Natural tomato
- Peeled prawns
- Fideo
- Broth
Equipment
Paella panOven
Tips
- Use Fideo Cínico #2 noodles.
- Roast in the oven for best results.
- When flambéing, turn off the range hood.
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