Main CourseDinner

Seafood Fideuà

Name: Seafood Fideuà
Prep time: 25 min
Cook time: 30 min
Total time: 1 h
Yield: 4 porcje
Cuisine: spanish
Ingredients: 30 ml olive oil; 1 szt. onion finely chopped; 3 ząbek garlic minced; 1 szt. red bell pepper diced; 400 g canned crushed tomatoes; 1 łyżeczka smoked paprika; 0,25 łyżeczka saffron threads; 1000 ml fish stock warm; 250 g fideo noodles (dried durum-wheat vermicelli) short, thin noodles; 200 g shrimp peeled and deveined; 200 g calamari cleaned and cut into rings; 500 g mussels scrubbed and de-bearded; 1 szt. lemon cut into wedges; 2 łyżka fresh parsley chopped; 1 szczypta salt; 1 szczypta black pepper

This traditional Spanish dish features short pasta noodles cooked in a rich seafood broth, infused with saffron and paprika. It's a flavorful and satisfying meal, perfect for a gathering.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz.
Porcje: 4
Trudność: Średni
Na porcję: 369 kcal

Informacja o alergenach: może zawierać seler, skorupiaki, ryby i mięczaki. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

30 mlolive oil
1 szt.onion, finely chopped
3 ząbekgarlic, minced
1 szt.red bell pepper, diced
400 gcanned crushed tomatoes
1 łyżeczkasmoked paprika
0,25 łyżeczkasaffron threads
1000 mlfish stock, warm
250 gfideo noodles (dried durum-wheat vermicelli), short, thin noodles
200 gshrimp, peeled and deveined
200 gcalamari, cleaned and cut into rings
500 gmussels, scrubbed and de-bearded
1 szczyptasalt
1 szczyptablack pepper

garnish

1 szt.lemon, cut into wedges
2 łyżkafresh parsley, chopped

Sprzęt

paella pan · wooden spoon · cutting board · knife

Sposób przygotowania

Krok po kroku

1
Heat olive oil in a large paella pan or wide, shallow skillet over medium heat.
Około 2 min
Wskazówka kucharza: Ensure your pan is wide enough to allow the pasta to cook in a single layer.
2
Add onion and red bell pepper to the pan and sauté until softened, about 5-7 minutes.
Około 7 min
3
Stir in garlic, smoked paprika, and saffron threads, cooking for another minute until fragrant.
Około 1 min
4
Pour in canned crushed tomatoes and simmer for 5 minutes, allowing the flavors to meld.
Około 5 min
5
Add warm fish stock to the pan, bring to a gentle simmer, and season with salt and black pepper to taste.
Około 5 min
Wskazówka kucharza: Taste the stock and adjust seasoning before adding the pasta.
6
Stir in fideo pasta, spreading it evenly across the bottom of the pan.
Około 1 min
Wskazówka kucharza: Do not stir too much after adding the pasta; allow it to cook undisturbed for a crispy bottom.
7
Cook for 8-10 minutes, or until the pasta is almost al dente and has absorbed most of the liquid.
Około 10 min
8
Nestle the shrimp, calamari, and mussels into the pasta.
Około 1 min
Wskazówka kucharza: Arrange the seafood evenly for consistent cooking.
9
Cover the pan and continue cooking for another 5-7 minutes, or until the shrimp are pink, calamari is tender, and mussels have opened.
Około 7 min
Wskazówka kucharza: Discard any mussels that do not open.
10
Remove from heat and let the fideuà rest, covered, for 5 minutes before serving.
Około 5 min
Wskazówka kucharza: This resting period allows the flavors to fully develop and the pasta to absorb any remaining liquid.
11
Garnish with fresh parsley and lemon wedges before serving.

Na porcję

Wartości odżywcze

74%Ocena

Kalorie: 368,5kcal
Białko: 43,1g
Węglowodany: 21,1g
Tłuszcz: 12,8g
Błonnik: 3,4g
Cukry: 7,4g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover fideuà in an airtight container in the refrigerator.

Odgrzewanie

Reheat gently in a skillet over low heat, adding a splash of water or stock if needed, until warmed through.