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Fideuà

Fideuà.Ingredients for 6 people • 600g. of especial vermicelli for “fideuà” • Rock-cod flesh, cuttlefish and clams kept from broth. • 2 cloves of garlic finely chopped. • A bit of chopped parsley. • A teaspoounful of red peper. • A pinch of saffron powder. • 150 grammes of live oil. • 2 litres of fish broth.
Fish broth (for 6 people) • 1 kilo and a half of assorted rok fish and shellfish. • 1/4 of a kilo of cuttelish. • 1/4 of clam. Put everything in a pan with 2 and a half litres of water. Cover and simmer for 40 minutes. Strain broth. Remove assorted fish. Keep clams, rockcod flesh without skin or bones. Clean and cut cuttlefish into small cubes.
Instructions: Place the “paella” (recipient) on the burnes with the oil, when it is hot fry the cuttlefish till it browns, then fry the garlic, red pepper, parsley and tomato ligthly which has been previousiy chopped. Stir and add broth. When it comes to the boil, put vermicelli, rock-cod, flesh and clams. Leave to boil on high flame for about 10 or 12 minutes. Then 10 minutes on a low flame till it dries. To make the dish even more exquisite you coul also add crayfish prawns and even lobsters os shrimps.