Cazuela de fideos

Hey everyone, it's Jim, welcome to our recipe page. Today, we're going to make a distinctive dish, Cazuela de fideos. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Cazuela de fideos is one of the most popular of current trending meals in the world. It's simple, it's quick, it tastes yummy. It's enjoyed by millions every day. They're nice and they look wonderful. Cazuela de fideos is something that I've loved my whole life.

Many things affect the quality of taste from Cazuela de fideos, 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 Cazuela de fideos 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 Cazuela de fideos 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 Cazuela de fideos estimated approx 50 minutos.

To get started with this particular recipe, we have to prepare a few components. You can cook Cazuela de fideos using 15 ingredients and 11 steps. Here is how you can achieve it.

Cazuela de fideos típica de la cocina tradicional malagueña.

Ingredients and spices that need to be Get to make Cazuela de fideos:

1. 1 cabeza de rape mediano
2. 125g gambas
3. 250g almejas
4. 2 calamares medianos
5. 1 tomate rojo
6. 1 cebolla pequeña
7. 1 pimiento verde de los italianos
8. 2 dientes ajo pelados y enteros
9. 1/2 vasito vino blanco bueno
10. 1 ramita hierbabuena
11. 1 por persona alcachofa limpia y partida por la mitad
12. 1 patata mediana
13. 30 ml aceite de oliva
14. unas hebras azafrán
15. 150g fideos del nº 2, me gustan más los nº 4

Instructions to make to make Cazuela de fideos

1. Hervir la cabeza de rape y las cáscaras de las gambas a fuego lento en 1 litro de agua durante 15 min.
2. Colar el fumet resultante y reservar. Guardar también la carne de la cabeza del rape.
3. En una olla mediana poner el aceite y sofreír los ajos sin quemarlos, sacar y pasar al mortero y machacar con sal y unas hebras de azafrán, añadir el vino y reservar.
4. En el aceite anterior hacer un sofrito con el tomate, el pimiento y la cebolla previamente triturados con la batidora o la thermomix.
5. Cuando esté el sofrito se le añade el contenido del mortero y se le da un hervor para que se evapore el alcohol.
6. Añadir los calamares cortados y un poco del fumet y se dejan hacer hasta que estén tiernos (depende de los calamares) a fuego lento.
7. Agregar el resto del fumet y las alcachofas y cocer 3 min.
8. Se ve si está bien de caldo (debe quedar como un plato consistente pero no demasiado espeso).
9. Añadir la patata cortada a ruedas de 5 mm, los fideos y la hierbabuena y cocer 5 min.
10. Agregar las almejas y cocer 3 min para que las almejas se abran.
11. Se aparta y se añaden las gambas peladas(se hacen con el calor de la cazuela) y la carne del rape

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So that is going to wrap it up for this exceptional food How to Prepare Any-night-of-the-week Cazuela de fideos. Thank you very much for your time. I am sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!