An alternative to the fideua paella, I personally EnCana and accompanied by an aioli sauce is yummy ......... Ingredients:
Fumet (fish broth): 250 gr
.
70 gr shrimp. olive oil 500 ml
.
water Sofrito:
50 ml.
oil 100 gr. Crushed natural tomato
50 gr. green pepper
50 gr. red pepper 50 gr
.
onion 2 cloves garlic Salt
Rest:
250 gr. squid ring
250 gr. Special noodle for fideua
250 gr. monkfish, tuna, etc.
diced 250 gr. of clams (optional)
Prepared
Soak clams in salted water to loosen the "grit."
Put in the oil cup fish stock and set 2 minutes Varoma temperature, speed 2. Add the heads of the prawns (reserve the bodies) and saute 3 minutes, Varoma temperature, speed 2
When you finish entering the water, and set 5 minutes, temperature 100 º, speed 4. Strain through a sieve (not the basket) and book for the final. Wash
well the cup and the lid and stir in sauce ingredients and set 10 minutes Varoma temperature, speed 4.
Weigh the fish stock that we had booked and is supplemented with water up to 750 ml. Put the clams in the bowl Varoma and put on the lid, and schedule 8 minutes Varoma temperature, speed 2.
Add the squid rings, monkfish and noodles, and the minute program directed on package (about 8-10 minutes), t emperature 100 º, turn left and speed spoon. When you finish adding the bodies of the prawns and mussels.
Let it stand 5 minutes in the cup, that are made prawns with heat.
Pour into a serving dish and serve with aioli.
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