The Gandía fideuá It is a native dish from this Valencian town. It is said that it was created in a boat called Santa Isabel, and that its master was so fond of eating rice that he did not leave it for the rest of the crew. Thus, the cook decided to substitute noodles for the rice, to see if that way the boss would not eat as much and leave it for the rest of the sailors. Finally, the dish was liked so much that it soon spread to the local restaurants, making it an essential dish of the city. Valencian gastronomy.
From Recetasgratis, we want to tell you how to make fideuá de Gandía, the authentic recipe with its original ingredients, simple and easy to make. Enjoy it at home with everyone as a family and discover its incredible variety of flavors.
Ingredients to make Fideuá de Gandia:
How to make Fideuá de Gandia:
First prepare the ingredients of the Gandia fideuá. Chop the monkfish into thick pieces. Peel the onion and garlic cloves, cut them into small cubes. Reservation.
Put the oil in the paella and, when it is hot, sauté the scampi and prawns. Sauté the seafood for a very short time to leave it half done. Thus, it will finish being made at the end of the preparation of the fideuá and it will be juicy.
Put the fish stock to heat over low heat, it will always be better to use it hot.
Remove the shellfish and, in the same oil, sauté the onion, turning it over so that it does not burn and is done evenly.
Add the minced garlic and give it a few turns in the paella so that it mixes well with the onion.
Add the monkfish pieces and give it a few turns to soak up the flavors.
Trick: You can also use cuttlefish, but using monkfish is the most traditional way of making the typical Gandia fideuá.
Add the crushed tomato And also give it a few turns to mix the whole set of the seafood fideuá.
Add the paprika and give it a quick tour of the Valencian fideuá so that it does not burn.
Stir in the noodles and give it a few turns so that they are impregnated with the flavors.
Add the fish stock, preferably hot, and turn up the heat. Mix well with a spoon so that the noodles loosen and do not become caked. Cook for 8 minutes.
Trick: It is important that you use a good quality fish stock, preferably homemade, it is the one that will give all the flavor to this original fideuá recipe.
After 8 minutes, lower the heat and place the seafood that we had lightly fried on top. Taste the broth and add salt if necessary. Cook for another 7 to 8 minutes. There has to be a little broth still in the Gandiense fideuá, not in excess, but just enough to absorb it when we let it rest.
Turn off the heat and let it rest for about five minutes, you will see how the liquid that still has left will diminish, but the noodle will be sweet.
In the photo you can see how the Gandia fideuá must look before resting, once it has been removed from the fire. As you can see, it is a loose noodle, with a little broth in the bottom.
I hope you liked it and I invite you to visit my blog Cakes for you.
If you liked the recipe for Fideuá de Gandia, we suggest you enter our Fideua Recipes category. You can also visit a selection of the best Spanish recipes.
Other recipes for fideuá
Gandia It is the cradle of the Valencian fideuá and the more traditional recipe of fideuá, but there are many other ways to prepare this exquisite dish so emblematic of sea cuisine, perfect to try at Easter when meat is not consumed in some homes. In addition, there are also vegetarian or vegan options that are equally delicious. Find them in Free Recipes and tell us how you like best to prepare this emblematic dish.