Fideuá clásica

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a special dish, Fideuá clásica. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Fideuá clásica is one of the most well liked of current trending meals in the world. It is easy, it's fast, it tastes yummy. It's enjoyed by millions every day. They're nice and they look wonderful. Fideuá clásica is something which I have loved my entire life.

Many things affect the quality of taste from Fideuá clásica, 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 Fideuá clásica 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 Fideuá clásica is 5 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fideuá clásica estimated approx 90 minutos.

To get started with this recipe, we must first prepare a few components. You can have Fideuá clásica using 11 ingredients and 7 steps. Here is how you cook it.

Vídeo: https://www.youtube.com/watch?v=qR2n5AkZhLU

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Ingredients and spices that need to be Make ready to make Fideuá clásica:

1. 400 gr. tomate troceado (conserva)
2. 2 dientes ajo
3. 1 cebolla
4. 1 litro caldo de pescado
5. 10 gambas
6. 4 cigalas
7. 350 gr. mejillones
8. 300 gr. almejas
9. 2 sepias medianas
10. Aceite de Oliva, sal y perejil
11. 500 gr. Fideo del número 1

Instructions to make to make Fideuá clásica

1. Cubrir el fondo de la paella con aceite de oliva y dorar los ajos cortados en láminas. Cuando cojan color los reservaremos en un mortero, junto el perejil, pimentón dulce y un chorro de aceite para hacer una picada
2. En el mismo aceite donde hemos dorado los ajos, marcaremos las cigalas. Cuando estén tostaditas por fuera (3 min) las reservaremos en un plato.
3. En el mismo aceite, pocharemos a fuego lento las cebollas. Cuando le falte poco le añadiremos la sepia cortadita a dados y las gambas que habremos pelado previamente.
4. Las cabezas y cáscara de la gamba, las machacaremos y las pondremos a hervir junto al caldo de pescado en una cazuela. Mientras empieza a hervir, abriremos los mejillones y juntaremos el caldo del mejillón con el preparado de las gambas.
5. Los mejillones sin la cáscara los pondremos en la paella junto a la cebolla, la sepia y las gambas y cubriremos con el tomate picado. Cuando se haya sofrito un poco le verteremos encima el majado de los ajos.
6. Mientras se acaba de hacer el sofrito, doraremos la fideuá en una sartén. Una vez dorados, los repartiremos sobre el preparado y cubriremos con el caldo de pescado pasado por el colador. Corregiremos de sal. A los cinco minutos de que ha empezado a hervir, echaremos encima las almejas y pondremos las cigalas. Cuando se abran las almejas apagaremos el fuego y dejaremos reposar.
7. Esta espectacular receta, la podemos acompañar con alioli, al gusto del consumidor. Puedes ver el vídeo en el siguiente enlace y si te gusta le das un “like” y lo compartes con tus amigos para que puedan realizar esta interesante receta.

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So that's going to wrap it up for this special food Steps to Make Favorite Fideuá clásica. Thanks so much for reading. I'm confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!