Main course

Fideuà

A Valencian seafood dish in which short noodles absorb concentrated fish stock, saffron, and sofrito while shrimp and squid stay succulent.

What you’ll need

• fideuà noodles: 500 g
• shrimp: 500 g
• squid: 400 g
• fish stock: 1200 ml
• tomatoes: 400 g
• garlic: 18 g
• saffron: 0.3 g
• olive oil: 60 ml
• yellow onion: 150 g
• sweet paprika: 5 g
• salt: 10 g

How to make it

1. Heat the stock until nearly simmering, crush the saffron, and steep it in 100 ml hot stock. Clean and ring the squid, dry the shrimp, grate the tomatoes, and finely chop the onion and garlic.

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