Fideuà

Culinary speciality of the Mediterranean coast Spanish, invented by the fishermen of the Grau de Gandie, the fideuà (popular contraction of fideuada , of fideu , in Catalan Vermiculation ), pronounced, is a dish of fisherman containing vermiculations cooked in a sometimes decorated fish bubble of pieces of Calamar S or cuttlefish S. the fideuà is cooked and been useful in a Paella (typical stove of Valence) and tastes itself with a Aïoli or, more simply, with Citron.

Receipt of the fideuà of Grau de Gandie

Ingredients for 4 people:

For the fish bubble:

2 kg of small fish
a sheet of bay-tree
a carrot
a tomato
an onion
salt

For the dish itself:

350 G of Shrimp S raw (at least four parts)
440 G of Crawfish S (at least four parts)
500 G of Squid or Angler (of which the head and the edges can be useful for the bubble), or any other fish with your suitability
400 G of Vermicelle S n° 3
2 pods of garlic
a rather large Tomate
a Cuillère with coffee of Piment soft red ground ( pimentón of Vera ) or Paprika soft
saffron
between 100 and 150 G of Olive oil
salt

Preparation:

To initially prepare a bubble with the fish remnants; to pass and reserve. This bubble should not exceed a liter and half.
To place paella (stove) on fire and to pour oil there. When this one is hot, to make very carefully return crawfish and shrimps; to reserve.
To make fry chopped tomato and garlic, then to add hot red pepper by paying attention well not to let it burn.
To then add the squid or the angler cut in small dice, which one will season and who one will make return with tomato, garlic, etc
Verser the fish bubble.
To await boiling then to add the saffron; to season and add the vermiculations.
When all that cooks a few minutes with sharp fire, to lay out crawfish and shrimps and to let still cook between eight and twelve minutes, with reduced fire. Water must be completely evaporated, without the fideuà burning at the bottom of paella.
To let rest one moment, then to taste.

Note:

NEVER NOT TO PUT an ONION IN the FIDEUÀ! (besides that which was used to prepare the bubble). THIS RULE EAST ALSO VALID FOR PAELLA CONTAINING RICE.
Some introduce the vermiculations before pouring the bubble, and make them return with the remainder of the preparation.

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