Fideuá negra

Hello everybody, it's John, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Fideuá negra. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Fideuá negra is one of the most popular of current trending meals on earth. It's appreciated by millions daily. It is simple, it's quick, it tastes delicious. They are fine and they look fantastic. Fideuá negra is something that I have loved my whole life.

Many things affect the quality of taste from Fideuá negra, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fideuá negra delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few ingredients. You can have Fideuá negra using 10 ingredients and 5 steps. Here is how you cook it.

Esta receta se la dedico a tarta de fresa y patatas meneadas que estaban deseando que la publicara. Es fácil y rápida de preparar, 30', y lo más importante queda para rechuparse los dedos.

Ingredients and spices that need to be Make ready to make Fideuá negra:

1. 500 gr fideuá
2. 1 litro caldo para paella
3. 500 gr chipirones troceados (Vienen en bolsas congelados)
4. 2-3 bolsitas tinta de calamar
5. 1 cebolla
6. 1/2 pimiento rojo
7. 2 dientes ajo
8. Aceite de oliva
9. 1 poco a alioli
10. 3 cucharadas soperas tomate triturado

Instructions to make to make Fideuá negra

1. Picamos la cebolla, los ajos y el pimiento. Ponemos un poco de aceite sobre la sartén o paellera. Añadimos el ajo, después la cebolla y cuando ha cogido color, el pimiento.
2. Después añadimos el tomate, bajamos la temperatura un poquito y dejamos que suelte su jugo y vaya ligando un poco.
3. Posteriormente añadimos los chipirones troceados y dejamos unos 3 minutos que vayan creando sustancia y suelten sustancia.
4. Añadimos el caldo de paella y la tinta de calamar, subimos la temperatura para que arranque a hervir. Cuando empiece añadimos la fideuá, lo removemos todo y tapamos con una tapadera evitando se vaya el caldo. Cuando pasen los minutos recomendados de cocción de la fideuá, apagamos y dejamos reposar unos 5 minutos con lactosa puesta y retirado del fuego. Servimos y a comer. Podemos añadir un poco se salsa alioli que marida muy bien con el sabor de la fideuá negra.
5. Ah! Y sobra para otro día

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So that is going to wrap it up with this exceptional food Step-by-Step Guide to Make Favorite Fideuá negra. Thank you very much for your time. I'm confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!