Valencian Vermicelli Fideuá
2 servings
45 minutes
Fideuá is a Valencian dish, prepared from seafood and differs from paella in that noodles are used as a connecting product.
1
Prepare the necessary products.
2
Cut the fillet from the fish and slice it into pieces about 3 cm on each side.
3
Chop the garlic and dice the onion.
4
Heat a paella pan or any flat skillet and add olive oil.
5
Add salt and fry the sea bass.
- Salt: to taste
- Sea bass: 300 g
6
After about 5 minutes of frying the fish, make some space in the pan and add the onion, frying and stirring for 2 minutes.
- Onion: 1 head
7
Then add garlic, after 30 seconds add paprika, tomatoes, saffron, and salt, and mix everything.
- Garlic: 3 cloves
- Paprika: 0.5 teaspoon
- Canned diced tomatoes: 150 g
- Saffron: pinch
- Salt: to taste
8
Add the noodles, sauté for 2 minutes, then pour in the broth, add seafood, and evenly distribute the contents. When the broth boils, do not stir anymore and cook for 10 minutes. Then reduce the heat to low and simmer for another 3 minutes.
- Vermicelli: 150 g
- Chicken broth: 600 ml
- Seafood: 300 g
9
Remove the finished dish from the heat, cover it with a kitchen towel, and let it sit for another 5 minutes. Sprinkle with chopped parsley and lemon wedges.
- Parsley: to taste
- Lemon: 20 g
10
To serve.
