Fideua de Gandia Recipe

If you like paella this dish will surprise you , same base but using pasta instead of rice

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • King prawn(s) : 6 whole
  • King prawn(s) without shell : 18 whole
  • Monkfish : 300 g
  • Spaghetti : 600 g
  • Plum tomato(es) : 6 whole
  • Paprika : 1 Tsp
  • Onion(s) : 1 whole
  • Saffron thread(s) : 1 pinch(es)
  • Fish stock : 2 L
  • Garlic clove(s) : 3 whole
  • Flat leaf parsley : 1 bunch


  • ETAPE 1

    Clean and dice the monkfish.

  • ETAPE 2

    Break the pasta in 3cm spaghetti

  • ETAPE 3

    Small dice the plum tomatotes and onion.

  • ETAPE 4

    In a pestle an mortar make a paste with the garlic and half of the parsley bunch , finely chop the other half.

  • ETAPE 5

    Soak the saffron in a little hot water until need it.

  • ETAPE 6

    In a hot heavy bottom pan or paella , drizzle some oil and cook the prawns until golden brown colour , remove from the pan and add the diced monkfish until golden colour remove from the pan.

  • ETAPE 7

    Add the onion to the pan , cook until golden, add the paprika , cook for 10 seconds and add the tomatoes and garlic paste , stir for a couple a minutes until the tomatoes start to break, add the pasta and saffron , combine everything together and add all the stock , cook for 6/8min on maximun heat then reduce to a minimum heat add the monkish and prawns in a nice pattern and cook until the pasta is al dente . remove for the heat and allow the pasta to rest for a further 5 min.

  • ETAPE 8

    Finish the dish with the chopped parsley

Chef's tip

«This dish is traditionally made with fideo pasta n4 or n3 , try to find them for a more accurate dish.»

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