Description

They say that fideuá originated in the coastal region of Safor in Valencia. Alike so many other dishes, the fishermen created it in their boats and cooked it in casseroles. They cooked the stock for the noodles in the casseroles and then added garden produce, lightly fried vegetables and a little white wine. The secret to this excellent recipe is to garnish the dish with king prawns, a detail that gives it an elegant touch. With alioli (garlic mayonnaise), as desired, and well-accompanied with a good wine, this makes one want to return to the beaches of Alicante, Castellón, Murcia and Valencia as soon as possible.

Method of preparation

Quick and easy to make: Pour the contents of the can into a saucepan. Heat until it begins to boil. Add the noodles, keep a strong boiling for 10-12 minutes, stirring from time to time depending on your taste. Let it stand for 2-3 minutes.

Ingredients

• Stock (water, monkfish, tomatoes, crab, leaks, carrots, celery and cabbage)
• noodles
• onions
• fried tomatoes
• squid
• red peppers
• olive oil
• garlic
• salt
• sugar and parsley

Allergenic information: Contains crustaceans, molluscs, fish, celery and gluten.

Store in a cool dry place
Net weight of can 820 grams
Weight of rice tub: 150 grams

Suggestions

• Can add red shrimps or prawns at the end of the boiling.
• On the other hand, the noodle paella can be eat with “alioli” (although Querida Carmen add some garlic), but the real taste is giving by the alioli.
• We recommend the use of paella dishes of between 28 and 30 cm. in diameter.
• Non-stick paella dishes produce excellent results. If we do not have one, we will use a pan or a small pot.
• Taste for saltiness before serving and add a little if necessary.

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