The variety that gives us the sea, makes it possible to countless combinations to make good paella seaworthy and fideuá, especially crustaceans, molluscs and fish to the Court: lobster, prawns, shrimp, lobster, galley, cuttlefish, squid, mussels, monkfish, Grouper, Emperor, etc.
-4 0 8 shrimp, depending on the size.
-150 grams of squid.
-300 grams of oil.
-500 grams of noodles for fideuá or any noodles.
-1 medium onion chopped or sliced.
-1 grated tomato.
-2 or 3 chopped garlic.
-Red pepper, saffron or colouring and salt to taste.
The paella is fry over moderate heat, the ingredients in the following order: garlic, onion, tomato, shellfish, cuttlefish, the noodles with 1 tablespoon of red pepper and then add the water or fish stock.
To rapid fire for 10 minutes to be dried noodles we moderate the intensity of heat, 5 to 10 minutes more until it is without broth, letting stand outside for a few minutes. It can be accompanied by ajoaceite.