60 min
Type of dish: Shellfish, Vegetables, Pastas
Temperature: Hot
Traces of eggs
Traces of eggs
Ingredients for 5 portions
Ingredients for portions/units
Fideua 0.625 kg
Langoustine 0.2 kg
Bulk mussels, frozen 0.2 kg
Frozen tube squid 0.75 kg
Carrots 0.15 kg
Garlic cream 0.125 l
Onion 0.1 kg
Carrots 0.025 kg
Leek 0.2 ud
Tomato 0.1 kg
Prawns 0.05 kg
Rice 0.03 kg
Fumet 0.75 l
Brandy 0.025 l
Table salt 3.75 g

For this recipe, the following preparations are necessary:

  • Américaine sauce (without any thickener). Add the choricero peppers or the ñora peppers soaked with water.
  • Garlic cream.
  • For the vegetables:
    • Chop the green beans into diamond shapes and blanch them.
    • Chop the carrot into dices and blanch.
    • Slice the mushrooms or chop them into quarters.
  • For the fideuá:
    • In a paella pan or in a casserole dish, sauté the mushrooms first, then the frozen squid chopped into rings.
    • Add the rest of the vegetables, then the peeled shrimps and finally, the mussels.
    • Add the fideuá noodles, sauté everything for two minutes and add the hot américaine sauce, so when it is poured over the fideuá, it immediately boils.
    • Cook for 6 minutes in order to get a fideuá al dente and add salt if necessary.
    • Add the garlic cream to taste and gently stir.
    • Leave to stand for 2 minutes.
Nutritional information (1 portion)
Fiber 13.97 g
Saturates 7.76 g
Monounsaturated fatty acids 11.09 g
Polyunsaturated fatty acids 4.98 g
Cholesterol 248.56 mg
Calcium 614.62 mg
Iron 9.28 mg
Zinc 7.52 mg
Vitamin A 629.1 ug
Vitamin C 57.97 g
Folic acid 225.63 ug
Salt (Sodium) 623.77 mg
Sugars 23.96 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.