We are sure that many of you have not yet gotten to work cooking fideuá, we want that not to happen and we bring you this recipe that will surely become the star of your cookbook.

A recipe with not too many ingredients and you are going to be amazed.

Time:1 hour

Servings: 4 people

Difficulty: Medium-Low


350g fine angel hair noodles

5 cloves of garlic

1 l fish stock

2 fine squid

500g shrimp

For the smoker

2l of water

1kg of fish (hake, cod, whiting)

Anglerfish head and spine

100ml white wine

Prawn heads and carcasses

1 onion

1 carrot

1 leek

Extra virgin olive oil

Preparation :

  1. To make the fumet, put a little olive oil in a pot and sauté the chopped vegetables.
  2. We add the wine, let the alcohol evaporate.
  3. We add the fish and sauté with the vegetables.
  4. Add the water and let it cook for about 30 minutes, removing the foam.
  5. Once this time was over we went to the Chinese restaurant and made a reservation.
  6. We put our In&Out pan on the heat, add the noodles and sauté until golden. Important, stir without stopping so that they brown evenly and do not burn. Once golden, we take out and reserve.
  7. We cover the bottom of the pan with olive oil, add the finely chopped garlic and brown.
  8. Add the chopped squid, salt and sauté until softened.
  9. Once ready, we add the noodles and the fumet (we cover and reserve some in case we need it).
  10. We cook for about two-three minutes and once almost ready we add the prawns.
  11. We serve with a homemade aioli.

Tip: If you want you can finish the fideuá with a touch of oven, that crunchy touch is great.

Photographs and recipe by Raquel .

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