73. Fideuá a mi manera (principal paella)

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, 73. Fideuá a mi manera (principal paella). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from 73. Fideuá a mi manera (principal paella), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 73. Fideuá a mi manera (principal paella) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make 73. Fideuá a mi manera (principal paella) is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few components. You can cook 73. Fideuá a mi manera (principal paella) using 20 ingredients and 5 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Get to make 73. Fideuá a mi manera (principal paella):

1. 400 g cigalas
2. 150 g gambones
3. 400 g rape
4. 1 poco sepia
5. 400 g fideos gordos
6. 1 tomate rallado
7. 1/2 cebolla rallada
8. 1/2 cucharadita pimentón
9. Tinta de calamar
10. 1 pizca azafrán en polvo
11. 75 g aceite de oliva
12. 1 pizca sal
13. 1 l caldo de pescado
14. Si el caldo se quiere hacer casero:
15. 1/2 kg pescado de roca
16. 100 g cangrejos
17. 50 g verduras
18. 1,5 litros agua
19. Para hacer la majada
20. Ajo, perejil y sal picados en un mortero

Instructions to make to make 73. Fideuá a mi manera (principal paella)

1. Si se opta por el caldo casero: poner todos los ingredientes en una olla y dejar hervir durante 45 minutos con un reposo de 25 minutos. Quitar la gelatina del caldo y colarlo.
2. En una paellera ponemos el aceite. Añadimos la sal, cuando este caliente, las gambas y las cigalas. Cuando el aceite tome color y las gambas y las cigalas estén bien doradas, retiramos éstas. Después añadimos el rape, lo doramos y lo retiramos.
3. Sofreímos en el mismo aceite la sepia cortada a trozos. Añadimos la cebolla y el tomate. Ponemos un poco de sal. Ponemos el pimentón y el azafrán, removemos todo para que no se pegue. Añadimos la majada. Añadimos los fideos junto con la tinta de calamar y removemos para que estos se impregnen del resto de los ingredientes.
4. Añadimos el caldo. Dejamos cocer 10 minutos. A mitad de la cocción añadimos el rape. Colocamos las gambas y las cigalas de manera armoniosa. Hay que comprobar el nivel del caldo para que la fideuá este hecha pero que no quede caldosa. Si salen burbujas grandes hay que bajar el fuego.
5. Cuando este hecho apagamos el fuego. Dejamos reposar 5 minutos sin tapar para que el fideo acabe de absorber el caldo. Que aproveche!!!!

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