Fideúa de pulpo de roqueo y gambas

Hey everyone, it is Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Fideúa de pulpo de roqueo y gambas. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Fideúa de pulpo de roqueo y gambas is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It's enjoyed by millions every day. They're nice and they look fantastic. Fideúa de pulpo de roqueo y gambas is something that I've loved my whole life.

Many things affect the quality of taste from Fideúa de pulpo de roqueo y gambas, 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 Fideúa de pulpo de roqueo y gambas 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 Fideúa de pulpo de roqueo y gambas is 6 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 Fideúa de pulpo de roqueo y gambas estimated approx 30 minutos.

To begin with this particular recipe, we must first prepare a few components. You can have Fideúa de pulpo de roqueo y gambas using 9 ingredients and 4 steps. Here is how you can achieve it.

Riquísima, hecha en cazuela de barro y con el agua de cocer el pulpo el sabor es superior.

Ingredients and spices that need to be Prepare to make Fideúa de pulpo de roqueo y gambas:

1. 1 pulpo de roqueo de poco más de 1 kilo
2. 200 gramos gambas peladas
3. 1 cebolleta tierna
4. 2 dientes ajo
5. 2 tomate de rama maduros
6. sal
7. 3 cucharadas aceite de oliva Virgen extra
8. 250 gramos fideos para fidéua
9. 1 litro agua de cocer el pulpo

Instructions to make to make Fideúa de pulpo de roqueo y gambas

1. El pulpo lo ponemos limpio en la olla pronto, con 1 litro y medio de agua y sal, ya tierno apartamos y dejamos enfriar, si se hace el día antes mejor, así el caldo coge un sabor más intenso.
2. Ponemos al fuego la cazuela de barro, añadimos el aceite, y hacemos un refrito con los ajos, la cebolleta y los tomates.Cubrimos con el caldo del pulpo, ponemos sal y dejamos que empiece a hervir.Añadimos el pulpo troceado y las gambas, dejamos hacer 10 minutos.
3. A continuación ponemos los fideos y dejamos hacer 10 minutos, rectificamos de sal y apartamos.
4. Pasados 5 minutos emplatamos y servimos inmediatamente.

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