Serves 1
Directions
- 1Add a splash of olive oil to a wide pan and toast the noodles until well browned, then set them aside.
- 2In the same pan, sear the prawns and squid over high heat, then remove and set aside.
- 3Add the prawn heads to the pan and press them to extract their juices, then remove them.
- 4Finely chop the onion and cook in the same pan until caramelized.
- 5Crush the tomatoes, add them to the sofrito, and let them reduce completely.
- 6Clean and dice the cuttlefish, add it to the sofrito, and cook.
- 7Add the toasted noodles and mix well with the rest of the ingredients.
- 8Pour in the hot seafood stock.
- 9Cook until the noodles are al dente.
- 10Place the prawns on top and let it rest for a couple of minutes.
Ingredients
- 200 g fideos
- 12 whole gambones
- 3 whole calamares
- 500 g sepia, cleaned and diced
- 2 whole cebolla
- 3 whole tomates maduros, crushed
- 1 L fumet de marisco
- a splash aceite de oliva virgen extra
- sal
Equipment
cazuela ancha
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