Pasta
Cutteflish and crayfish “fideuá”
This recipe for cuttlefish and crayfish fideúa was originated in Gandía (Valencia). According to the legend, the selfishness showed by a patron who used to eat all the available rice, the ship's cook came up with an alternative based on noodles that turned out to be a gastronomic genius. We celebrate it with a fideuá just as good as the myth's.
Ingredients
FOR 2 PEOPLE
- 200ml fish stock
- 150g cuttlefish
- 1/2 onion
- Spices for paella
- Olive oil
- Salt
- 1 glass of white wine
- 1/2 carrot
- 150g thin noodles
- 100ml tomato sauce
- 6 pcs. Grand Krust crawfish
Nutritional information
PER 100 GRAMS
- Energy
- Proteins
- Carbohydrates
- Fats
You'll need to
Cigala cruda salvaje 700 g Spectrum Grand Krust Classic
You'll need to
Cutteflish and crayfish "fideuá" Spectrum Grand Krust ClassicStep by Step
1 
In a frying pan, toast the noodles until golden with the help of a drizzle of olive oil.
2 
In another paella pan, sauté the heads, claws, and shells removed from the crawfish. Add the onion and carrot in brunoise.
3 
Add the fish stock and cook for 15 minutes.
4 
Strain the mixture into a container and reserve.
5 
In the empty paella, pour half a glass of wine to deglaze and bring out the flavors.
6 
Add the cuttlefish and mark it. Then, add the tomato sauce and mix well.
7 
Spread the paella spices and fry until the liquid disappears.
8 
Finally, add the peeled crawfish, the noodles, and the strained broth.
9 
Cook for 5 or 6 minutes and remove from heat. Let it rest for 5 more minutes and enjoy the delicious dish!
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