Fideuà negra del senyoret con chipirones en tempura

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Fideuà negra del senyoret con chipirones en tempura. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Fideuà negra del senyoret con chipirones en tempura, 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 Fideuà negra del senyoret con chipirones en tempura 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 Fideuà negra del senyoret con chipirones en tempura is 2 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fideuà negra del senyoret con chipirones en tempura estimated approx 50 minutos.

To get started with this particular recipe, we must first prepare a few components. You can have Fideuà negra del senyoret con chipirones en tempura using 11 ingredients and 10 steps. Here is how you cook that.

Una nueva versión que incorporo a mi recetario de favoritos.
Está riquísima y el punto crujiente de los chipirones en tempura, le da un toque fantástico.
Se puede acompañar de allioli, aunque yo prefiero no disfrazar el sabor del pescado, y saborearla tal cual.
#septiembresabroso
#quétienesenlanevera

Ingredients and spices that need to be Prepare to make Fideuà negra del senyoret con chipirones en tempura:

1. 200 gr. fideo grueso
2. 800 ml. caldo de pescado
3. 2 sobres tinta de calamar
4. 400 gr. chipirones
5. 8 langostinos crudos
6. 3 cucharadas tomate natural triturado
7. 1 cucharadita carne de pimiento choricero
8. 1 ajo
9. Aceite de oliva
10. Sal
11. Tempura

Instructions to make to make Fideuà negra del senyoret con chipirones en tempura

1. Limpiar los chipirones quitando del interior la bolsa del intestino y la pluma.
   Enjuagar, escurrir, trocear en 2 o 3 trozos según el tamaño, y separar 8 patitas.
2. Echar un chorreón de aceite y una pizca de sal en la paella, y sofreír el resto de chipirones.
3. Añadir el ajo picado, mezclar, añadir el tomate y rehogar un par de minutos.
4. Añadir el pimiento choricero, mezclar y rehogar un minuto más.
5. Echar el caldo (yo lo he puesto casero), la tinta, y llevar a ebullición, dejando hervir 5 minutos a fuego lento.
6. Echar los fideos y cocinar a fuego alto durante 10 minutos.
7. Mientras tanto, añadir una pizca de sal a las patitas reservadas, pasar por la tempura, freír en abundante aceite, y reservar en un plato con papel absorbente.
8. Probar el caldo y rectificar de sal en caso necesario, poner las patitas y los langostinos pelados con una pizca de sal, y cocinar a fuego medio hasta que se consuma todo el caldo (aprox. 7-8 minutos).
9. Apagar el fuego, tapar con papel de aluminio, y dejar reposar 5 minutos.
10. Bon profit !!!

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