Seafood Fideua by Romero
Quick and easy to prepare, this Fideuá Romero recipe is a must-try for seafood lovers.
- 400g of Fideuá Noodles by Romero
- 1 L of Fish broth by Aneto
- 300g of monkfish fillets
- 350g of cuttlefish, cleaned and sliced
- 250g of tomatoes, peeled and chopped
- 1 onion, finely chopped
- 4 cloves of garlic, minced
- 1 teaspoon of Smoked Sweet Paprika D.O. Vera Caballo de Oros
- Oro Virgen Extra Vigin Olive oil
- Fresh parsley, chopped
- Saffron strands by La Barraca
Heat some olive oil in a 7.5 -9.5 inch "cazuela" shallow clay pot over medium heat. Once the oil is hot and starts to smoke slightly, add the finely chopped onion. Sauté until the onion turns golden.
Add the diced cuttlefish to the pot and sauté for about five minutes until it becomes tender. Next, add the peeled and chopped tomatoes, minced garlic, paprika, and the monkfish fillets (cut into small pieces). Reduce the heat and continue cooking for a few minutes until the flavors blend.
In a separate saucepan, heat the fish broth. Using a mortar and pestle, crush the garlic cloves, parsley, and a small amount of broth to create a paste. Pour this mixture onto the noodles in the pot, and then add the remaining fish broth. Season with salt and add a few strands of saffron for flavor and color.
Sauté the noodles in the broth, ensuring they are well-coated and absorb the flavors of the sauce. Cook until the noodles become beautifully colored and cooked to your desired texture.
Once done, serve the Fideuá hot, garnished with fresh parsley if desired. Enjoy this delicious and easy-to-make dish!
Note: Adjust the cooking times and seasonings according to your taste preferences.Pastas Alimenticias Romero is a family business that was established nearly 90 years ago. Today it is one of the industry leaders in pasta production in Spain, with a range of more than 90 products.