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Amadeo Faus shows us how to make the best seafood fideuà. The authentic recipe for Gandia fideuà that won him the prize at the 2014 international Gandia fideuà competition.
INGREDIENTS FOR 6 SERVINGS
500g of crayfish
300g of prawns
600g of monkfish cut into pieces
600g of no. 4 noodles
1 large onion or two small ones, finely chopped
2 cloves of garlic, finely chopped
200g of grated natural tomato
1 teaspoon of sweet paprika
1 pinch of saffron powder or infused tea https://youtu.be/Cqc_4oOSm-E
150g of extra virgin olive oil
2l of fish stock