Ingredients
4 Langoustines
4 King prawns
4 Prawns
400 g Calamari or squid
16 Mussels
4 cloves Garlic
2 Tomatoes (grated - discard the excess of water)
1/2 cup Olive oil
Salt
2 cups Fish broth or water
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Cook the mussels in a pan till they open up. Put them aside and keep the juices. Using a flat paella pan, add the oil and and fry the garlic cloves till they are golden. Put them aside. Don't be scared of using a lot of oil as none of the ingredients provide any fat when cooked. Cook the langoustines, king prawns and prawns with a little bit of salt and set aside. Don't overlook them as we will add them later on. Add the calamari and fry for a few minutes. Once they are starting to turn golden add the tomato and cook until it reduces to half. Add the broth or the water (I used watered down seefood bisque that I had left over from another recipe). Taste for salt. There's really not a set amount of broth / water that you must use as it doesn't really affect the final result if the pasta is a little bit overcooked. Feel free to add more water if you feel it's needed. For an extra sea flavor kick add some of the juice from the mussels. Add some yellow food colorant (no paprika, turmeric or any other spices please! Just food colorant) and when the broth starts boiling add the pasta. A few minutes before all the water has evaporated add the seafood and the mussels. Tips:
Cook it for a little longer till you hear the pasta crackling. It's all getting slightly but nicely burnt at the bottom
use the garlic cloves to make a quick allioli to serve with the Fideua
RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Professional copper saucepan — ultimate thermal control for sauces
French carbon steel — lighter than cast iron, seasons like a wok
French carbon steel crepe pan — seasons naturally, perfect heat