Fishermen's noodles (fideuá) with octopus and king prawns or wild prawns
Ingredients (Serves 6)
- 400 g TERRANOVA cooked octopus
- 300 g TERRANOVA large king prawns
- 300 g TERRANOVA cleaned mussels
- 400 g TERRANOVA swordfish
- 100 ml tomato sauce (sofrito-style)
- 3 garlic cloves, finely minced
- 100 ml Cornicabra extra virgin olive oil
- 600 g durum wheat noodles No. 1 (fideuá noodles)
- 1 g saffron
- 1200 ml seafood stock
- 1 toasted and ground ñora pepper
- Salt and pepper
Preparation
Place the noodles in a pan with the olive oil and stir over low heat until evenly golden.
Once golden, remove from the heat and allow to cool.
Next, heat the olive oil with the minced garlic in a pan. Once golden, add the toasted, ground ñora pepper along with the tomato sauce.
Lightly toast the saffron and incorporate it into the sofrito.
Next, add the noodles and stir with the sofrito until evenly combined.
Cut the fish and octopus into bite-sized pieces and add them together with the king prawns and mussels, then pour in the broth.
Cook over high heat until the fideuá is nearly dry, approximately 8 minutes. It can be finished in a hot, preheated oven (to ensure the noodles dry completely), then let it rest for a few minutes before serving.