4-6 июля 2026.Долгожданный семейный праздник ФИДЕУА/Fideuà РЕЦЕПТ

SIGNATURE FIDEUÁ WITH SEAFOOD, ZUCCHINI, AND FENNEL This magnificent and incredibly delicious dish will be the star of any family gathering! The recipe is adapted for a large paella pan (50 cm in diameter, 5-6 cm high). It feeds 14 to 25 people! ✨ SIGNATURE TOUCH from ProvencalAllochka: This recipe doesn't include classic tomato sauce! It's perfectly replaced with young zucchini and white onions, fried al dente. This makes the dish more tender and original. 🥘 INGREDIENTS: 🍝 Base and broth: 1.5 kg — Fideua pasta (or small durum wheat pasta with a hole in the middle) 4.5 liters — rich fish broth (from fond de poisson). (Tip: if using frozen seafood, you'll need about 4 liters of broth, as it will release its moisture. If using fresh seafood, make 5 liters of broth.) 🦐 Seafood and fish: 3-4 each Per person - Unpeeled king prawns (gambas) 800 g - Peeled raw wild shrimp 800 g - Octopus tentacles 800 g - Squid rings 400 g - Mixed fish fillets 🧅 Vegetables and greens: 1 kg - Young zucchini 500 g - White onion A few beautiful sprigs of fresh fennel Optional - Cherry tomatoes (frozen is fine) for garnish 🧂 Spices (most important!): To taste - Saffron (required) To taste - Sweet paprika (required) To taste - Garlic (fresh and dried) (required) To taste - fish and paella seasoning mix To taste - salt and black pepper A little vegetable oil for frying 👩‍🍳 STEP-BY-STEP COOKING: 1️⃣ Preparing the gambas: Quickly fry the unpeeled king prawns in a frying pan. Transfer to a separate bowl and cover with a lid to preserve the flavor. 2️⃣ Vegetable base: Cut the zucchini and white onion into neat cubes. Fry the vegetables with spices (saffron, paprika, salt, and pepper) until al dente. Transfer to a lidded container. 3️⃣ Seafood: In a deep frying pan (like a wok), place the shrimp, octopus, and squid. Let them thaw (if frozen), season with spices, and taste for salt. Cook for no more than 10 minutes, otherwise they will become rubbery! Cut the fish fillets into small pieces and add them 5 minutes before the end of cooking. Cover and let them simmer. 4️⃣ Broth: Create a rich fish broth. It should be slightly salted (or heavily salted), as the pasta will absorb all the excess salt during cooking. ​✨ FINAL AND ASSEMBLY OF THE DISH: ​🔸 Place our large paella pan on the stove and pour in a little vegetable oil. 🔸 Add the seafood along with its aromatic liquid. 🔸 Spread the fried zucchini and onions on top. 🔸 Using a "sifting" method, evenly distribute 1.5 kg of dry pasta throughout the pan. 🔸 Pour the hot broth over the ingredients, filling the pan to the very edges. 🔸 Gently, using the edge of a slotted spoon, lightly fold the pasta into the ingredients until it's submerged. 🔸 Arrange the fried gambas beautifully over the entire surface. 🔸 Garnish with fresh fennel sprigs and cherry tomatoes. 🚫 CAUTION: DO NOT STIR the dish from this point on! 🔸 Bring to a boil, reduce heat, and cover the pan with foil (or a suitable lid). Cook for exactly the number of minutes indicated on the pasta package, but ideally a couple of minutes less, until al dente. ​🤫 THE MAIN SECRET OF PERFECT FIDEUÁ: Turn off the heat, wrap the pan in clean blankets, and let it rest for 30-40 minutes. During this time, the pasta will absorb all the aromatic liquid, plump up, and cook to perfection! ​Use a slotted spoon (without stirring) to serve the pasta onto plates and enjoy! Bingo! ​#provence #provence_recipes #fideua_provence #fideua