Fideuà Valenciana

Name: Fideuà Valenciana
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 Peppers (e.g. green, yellow and red); 1 Onion; 2 Garlic cloves; 750 g Tomatoes; 16 (approx. 200 g; without head, with shell) raw prawns; 500 g Fish fillet (e.g. codfish); 4 TABLESPOONS Olive oil; 7-10 Tbsp salt and pepper; 1 Capsule ground saffron; 1-2 TEASPOONS Sweet peppers; 400 ml Fish stock (glass); 300 g vermicelli (videos); 5-6 Stem(s) Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 Peppers (e.g. green, yellow and red)
1 Onion
2 Garlic cloves
750 g Tomatoes
16 (approx. 200 g; without head, with shell) raw prawns
500 g Fish fillet (e.g. codfish)
4 TABLESPOONS Olive oil
7-10 Tbsp salt and pepper
1 Capsule ground saffron
1-2 TEASPOONS Sweet peppers
400 ml Fish stock (glass)
300 g vermicelli (videos)
5-6 Stem(s) Parsley

Directions

1
Clean, wash and cut the peppers into thin strips. Peel onion and garlic and chop finely. Wash and chop the tomatoes.
2
Peel the shrimps (leave the tail fin on), scratch the back and remove the intestines. Wash shrimps, dab dry. Wash fish, pat dry and dice. Heat 3 tablespoons of oil in a large ovenproof pan.
3
Fry the prawns and fish in it in portions on each side for about 1 minute. Season with salt and pepper and remove.
4
Heat 1 tablespoon of oil in the frying fat. Brown the onion, garlic and paprika in it. Add the tomatoes and braise for about 10 minutes. Season with salt, pepper, saffron and sweet paprika. Add fish stock and 300 ml water, bring to the boil.
5
Add the noodles and cook for 8-10 minutes, stirring frequently.
6
Spread the fish and prawns over it. Bake in a hot oven (electric cooker: 175°C/circulating air: 150°C/gas: level 3) for 15-20 minutes. Wash parsley, chop finely and sprinkle on top. Drink tip: dry red wine, e.g.