Fideuá de Gandía

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Fideuá de Gandía. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Fideuá de Gandía is one of the most favored of current trending meals in the world. It's easy, it's quick, it tastes delicious. It's appreciated by millions every day. Fideuá de Gandía is something which I've loved my entire life. They are nice and they look wonderful.

Many things affect the quality of taste from Fideuá de Gandía, 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 de Gandía 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 de Gandía is 6 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 de Gandía estimated approx 60 min.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Fideuá de Gandía using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Fideuá de Gandía:

1. Para el caldo: (nada de pescado. Sólo marisco)
2. Fumet con Galeras y cangrejos aproximadamente 10 piezas de cada
3. 6 Calamares frescos troceados
4. 1 sepia fresca troceada
5. 1/2 paquete Chirlas
6. 8-10 Gambas enteras
7. 8 Mejillones Enteros para decorar
8. Para el sofrito:
9. 2 Tomate natural rallado
10. 3 Ajos troceados
11. 1/2 Pimiento rojo troceado
12. Pimentón dulce (1 cucharadita)
13. 1 paquete Fideos de fideuá

Steps to make to make Fideuá de Gandía

1. Poner las chirlas en un cuenco con agua tibia y mucha sal. Dejar que se abran un poco y repetir 3 veces como mínimo para que no tengan arena. Yo las pongo muy pronto y están 1 o 2 horas limpiándose.
2. Limpiar los mejillones y ponerlos en una cazuela tapada con un poco de sal. Calentar hasta que se abran y retirar. El jugo que desprenden se utilizará para completar el caldo de marisco.
3. Para preparar el caldo: hacer la siguiente proporción. Por cada 1 de fideos, 1 y 1/2 de caldo de marisco. Tened en cuenta que el fideo se cuece muy rápido, a diferencia del arroz. Hacer el fumet únicamente con el Marisco (galeras y cangrejos). Yo utilizo la Thermomix, pero tb se puede hacer hirviendo el marisco durante 4 minutos con un poco de sal al gusto.
4. Aplastar todo bien y colar el fumet con un colador fino. Completar con agua y sal hasta la medida deseada. El caldo se puede sazonar con azafrán. Reservar
5. Sofreír con sal y aceite de oliva:
   Gambas o Cigalas. Reservar
   Calamares. Reservar
   Sepia. Reservar
   Chirlas o almejas. Reservar
6. Para hacer el sofrito: sin tirar el aceite anterior, añadiendo un poco más, si hace falta, ponemos los ajos y el pimiento rojo bien troceados. Cuando esté bien hecho añadimos el tomate y un poquito de azúcar para quitar la acidez. Cuando esté todo bien sofrito la añado los fideos y los remuevo bien para que se impregnen del sabor
7. En una paella (yo la tengo eléctrica y va muy bien), ponemos los fideos, el caldo, los trozos de calamares, la sepia y las chirlas, bien repartidas.
8. Por último decorar con las gambas y/o Cigalas, y con los mejillones abiertos por la mitad.
   Cocinarlo todo durante 15' aproximadamente hasta que apenas quede caldo y el fideo esté en su punto. (Ver el tiempo de cocción en el paquete)
9. Dejar reposar al menos 10-15'. ¡Que aproveche!

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So that's going to wrap it up with this exceptional food How to Make Favorite Fideuá de Gandía. Thanks so much for your time. I am sure you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!