Black fideuá with squid and shrimp

When it comes to making a fideuá, in this case, a black fideuá with squid and prawns, I suggest that you use your imagination because it can be made in many varieties!

In another post I left you the recipe for one with rabbit and mushrooms, but you can make it with only vegetables, seafood, chicken and vegetables, Iberian pork with mushrooms ..... in short, put whatever you have in the fridge, surely something good will come out!

INGREDIENTS: (for 4 pax)

• 600 gr of chopped squid
• 2 bags of squid ink
• 200 gr of shrimps or prawns
• 2 cloves garlic
• 1 spring onion
• 1 Italian green bell pepper
• 2 tablespoons homemade tomato sauce
• 1 large cup of thick noodles or the special noodles for fideuá
• 2 cups fish broth (if it is homemade, it is better)
• Half teaspoon sweet paprika
• A pinch of saffron (optional)
• Olive oil
• Salt

STEP BY STEP RECIPE:

1. The first thing we will do is peel the shrimps or prawns and take advantage of the heads and their juice to aromatize the oil that we will use in the elaboration. We reserve the bodies for the end. In the container that is called “paella” and not “paella pan”, we heat a little olive oil and toast the heads, crushing them with a wooden spoon so that all their coral or juice that they have inside comes out. Remove the heads and discard them. If you use frozen shrimps already peeled, skip this step.
2. Next, that oil aromatized of the prawns, we brown the squid (you can also use cuttlefish) that we will have cleaned and cut into small pieces. We sauté it over medium-high heat for about three minutes and remove to the edges of the paella.
3. Lower the heat to medium. Cut a few cloves of garlic, an onion and an Italian green bell pepper into small pieces and brown in the center of the paella.
4. Lower the heat a little more and add the paprika and saffron to toast a little but without burning, otherwise it will produce bitterness.
5. Turn the heat up to medium. Add a couple of tablespoons of homemade tomato sauce, stir, squid ink, stir and a teaspoon of salt and then a cup of noodles and stir again to integrate the flavors and toast the noodles a little.
6. Pour the hot broth over the noodles and cook over medium heat for about 12 minutes or until the broth is absorbed. The doneness of the noodles depends on the cooking time of the noodles, according to each manufacturer and also on how high or low the heat is. For that reason sometimes it is not exact neither the time of cooking nor the quantity of broth.
7. When there is little broth left to absorb, three minutes before, spread the peeled prawns on top and with the heat itself they will become soft and juicy and not dry, as if we had cooked them from the beginning. If you use fatter shrimps, put them five minutes before the end of the cooking time.

It's ready! A suggestion: served with a little alioli it is even more delicious.

I remind you that on my instagram  @cocinayviajes you can see many other recipes of my day to day both in stories, as video recipes on IGTV . I do succulent sweepstakes and gastronomic suggestions that you will like!

I hope you like this black fideuá with squid and prawns I have cooked it with so much love,

Mireia Alum