Cutteflish and crayfish “fideuá”
This recipe for cuttlefish and crayfish fideúa was originated in Gandía (Valencia). According to the legend, the selfishness showed by a patron who used to eat all the available rice, the ship's cook came up with an alternative based on noodles that turned out to be a gastronomic genius. We celebrate it with a fideuá just as good as the myth's.
FOR 2 PEOPLE
- 200ml fish stock
- 150g cuttlefish
- 1/2 onion
- Spices for paella
- Olive oil
- Salt
- 1 glass of white wine
- 1/2 carrot
- 150g thin noodles
- 100ml tomato sauce
- 6 pcs. Grand Krust crawfish
PER 100 GRAMS
- Energy
- Proteins
- Carbohydrates
- Fats
You'll need to
Cigala cruda salvaje 700 g Spectrum Grand Krust ClassicYou'll need to
Cutteflish and crayfish "fideuá" Spectrum Grand Krust ClassicStep by Step
In a frying pan, toast the noodles until golden with the help of a drizzle of olive oil.
In another paella pan, sauté the heads, claws, and shells removed from the crawfish. Add the onion and carrot in brunoise.
Add the fish stock and cook for 15 minutes.
Strain the mixture into a container and reserve.
In the empty paella, pour half a glass of wine to deglaze and bring out the flavors.
Add the cuttlefish and mark it. Then, add the tomato sauce and mix well.
Spread the paella spices and fry until the liquid disappears.
Finally, add the peeled crawfish, the noodles, and the strained broth.
Cook for 5 or 6 minutes and remove from heat. Let it rest for 5 more minutes and enjoy the delicious dish!
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