Fideuá con tinta de calamar

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Fideuá con tinta de calamar. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Fideuá con tinta de calamar is one of the most popular of current trending meals in the world. It's simple, it's quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Fideuá con tinta de calamar is something which I've loved my entire life.

Many things affect the quality of taste from Fideuá con tinta de calamar, 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 con tinta de calamar delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fideuá con tinta de calamar is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fideuá con tinta de calamar estimated approx 1 hora.

To get started with this particular recipe, we have to prepare a few components. You can cook Fideuá con tinta de calamar using 10 ingredients and 6 steps. Here is how you can achieve that.

Para los amantes de la fideuá, aquí is dejo receta deliciosa.
#abecedario

Ingredients and spices that need to be Take to make Fideuá con tinta de calamar:

1. Gambas con piel
2. Chipirones o calamar o sepia
3. 1 Pimiento verde
4. 1 Pimiento rojo
5. 3 Tomates natural (para sofrito)
6. 2 sobres Tinta de calamar
7. 100 gr por comensal Fideos del número 2
8. 150 gr Almejas
9. Ajo picado con perejil y aceite
10. All i oli

Instructions to make to make Fideuá con tinta de calamar

1. En una paellera poner AOVE y saltear los fideos crudos hasta que estén dorados y reservar.
2. En la misma paellera, volver a tirar AOVE y (saltear alguna gamba con piel para decorar después) pochar la cebolla bien picadita, cuando esté lista añadir los pimientos a trozos rehogar incorporar el tomate natural a dados.
3. Mientras en un cazo hervir las almejas hasta que se abran con agua y sal, así evitamos la tierra en los fideos.
4. En otra yo pelo las gambas las reservo (y pongo la cabezas y las pieles con una cucharada de aceite y las rehogo 5 minutos incorporo agua y las hiervo 5 minutos mas, lo cuelo y ya tengo fumet para los fideos lo mezclo con el de las almejas.
5. Al sofrito le pongo los calamares o el chipirón y las gambas peladas, salteo unos minutos y agrego los fideos, sofrío unos minutos y añado la sal, dos cucharadas de ajo picado con perejil y aceite más las almejas escurridas y la tinta de calamar, remover todo bien.
6. Ir tirando cazos de fumet para hervir los fideos, dejarlos al dente, en ese punto añadir una cazo mas de caldo y hornear 15 minutos a 180 grados arriba y abajo, verás como los fideos de ponen verticales y listo!!!!

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