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Fideuá negra
Category: Seafood
Seasons:  Spring
Cuisine Type COM_JOOMRECIPE_CUISINE_Spain

Ingredients

For 4 Person(s)

Ingredients

100 gr fideuá pasta
25 gr cuttle fish
50 gr monk tail
50 gr prawns
8 units mussels
1 Garlic
Salt
20 ml “Fumet” broth
Olive Oil
Squid ink

Fideuá negra Directions

  1. Clean and cut the fish and peel the shellfish.
  2. Prepare mise en place of the recipe by chopping the garlic and opening the steamed mussels.
  3. Fry the seafood and remove it.
  4. Sauté the fish, add the chopped garlic until all the flavours are well unified.
  5. Incorporate and sauté the noodles together with the squid ink.
  6. Wet with the fumet, raising the boil.
  7. Reduce the liquid to live fire.
  8. Rectify seasoning
  9. Place the seafood on the surface once is medium dry. Finish the cooking.

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