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Authentic Spanish Seafood Fideuà Recipe from Valencia

Byamazingfoodstv


EPISODE #208 – Authentic Spanish Seafood Fideuà Recipe from Valencia

FULL RECIPE HERE:

Authentic Spanish Seafood Fideuà Recipe from Valencia

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47 Comments

  5. I always make fideuá or paella on Sundays and I have a few recommendations for anyone who wants to make it for the first time or improve:
    – Use thinner fideuá noodles. The ones that you are using are topically used for fish soup (some people wrongly call it fideuá).
    -Toast the noodles in the begging. Before cooking the rest of ingredients, put some olive oil in the paella or pan and toast them a bit until they are a bit brown. Take them out and add them later just as you did.
    -Buy shrimp with heads and shell (fresh or frozen). Then take the shell and the head off and make a broth with them adding some pieces of carrot and a bit of onion. When the broth is done you run it through a sieve and if you feel it needs more flavor, add some fish broth.

  14. This was ssooo good!!A few substitutes, as I used what I had on hand. Cod instead of monk fish, and spegettitini for noodles and jarred tomatoes instead of puree. I will definately make this again and again.

  34. Wow, that's an awesome authentic Spanish seafood, hello, I am your new friend forever, smashed that red button and a big thumbs up, hope u don't mind being my friend, let's stay connected for more active support, stay blessed, have a great weekend

  43. Good straightforward recipe which avoids hours of work as reported by other hi-falutin chefs. Thank you for making Spanish food accessible. What about a Spanish version of Croque Monsieur for quick lunches for drop-in guests? Many thanks Albert. Tops as always.

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