Fideuà de marisco | Fideuà de Gandía | Receta ganadora

Seafood fideuà or Gandia fideuà. A quick and easy fideuà. The result will be a creamy fideuà (not soupy). For this, I'll use homemade fish stock (you can use prepared stock) and a very rich shrimp and vegetable stock, using a thin size 4 noodles. This seafood fideuà recipe serves 8, or 6 if you have a big appetite. It's very typical of the Valencian Community, especially Gandia. The ingredients are: 800g of size 4 noodles (do not use the noodles that say "fideuà" because they are hollow inside). 2.4 liters of homemade broth (I'll explain how to make it below) 8-10 crayfish (fresh from Marín is best) 400g peeled shrimp (we use the heads and skins to make part of our broth) 500g chopped monkfish (we use the monkfish bone to make part of the broth) 1 large onion 3-4 garlic cloves 2 heaped teaspoons of sweet and sour paprika from La Vera 3 ripe, crushed tomatoes EVOO (Extra Virgin Olive Oil). Salt to taste. For the Broth: In a pot: Monkfish bones Whitebait (rockfish). If you can't get any, don't worry, the other ingredients will make a delicious broth. Sautéed onion, garlic, and crushed tomatoes. Vegetables (carrot, leek, or other vegetables) Water Salt In another pot: Shrimp skin and heads Olive oil Whiskey or cognac for flambéing Salt Water Once made, mix well and set aside while warm for when you need to add it to the fideuá. Follow the video to make an exquisite seafood fideuá, to learn how to make it step by step in a very easy way. I hope you like the video and don't forget to subscribe and activate the bell for more winning recipes like this one.