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 Pub date
2008-01-09

Fideua Valenciana (Spain) Recipes

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Fideua Valenciana (Spain) Recipes

Following this rule, its full flavour will be attained and it is best digested. To taste pasta at its best, just follow these simple guidelines and cooking times:

Pour a generous amount of water (1 liter per 100 grams of pasta) into the pot and put on the heat.
Add salt (10 grams per liter of water).

When the water begins to boil, add the pasta to the pot.

Let the water return to a boil, stirring the pasta from time to time, cooking it per the “boiling time” displayed on the pasta label.

Use a colander to drain the pasta, and then put the pasta on a plate. Add your favourite sauce, mix well and serve hot.

Ingredients. SERVES 5

500 grams cut tubettini
5 Norway Lobsters, cooked
5 prawns, cooked
10 shrimp, cooked
5 slices angler fish, cooked
200 grams very ripe tomatoes,
peeled, seeded, drained, or a tin of peeled tomatoes
4 tablespoons extra virgin olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 sprig parsley
Strands of saffron, crushed
1 1/2 liters fish stock (made with heads of angler fish and hake, a few clams, carrot,onion, garlic, parsely, bay leaf, pepper and salt)

Directions

1. In a big frying pan, gently sauté the chopped onion. When it begins to brown, add the finely chopped tomatoes.
    Then add the garlic, parsely, and saffron. Stir carefully and simmer.

2. Meanwhile, remove the meat from the cooked lobsters, prawns, shimp, and angler fish, and add to tomato mixture.
    Add fish stock and bring to a boil.

3. Sprinkle in the pasta, stir well and leave on moderate heat until pasta is cooked. Allow dish to rest, covered, and off
    the heat for several minutes before serving.


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