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Spanish noodle casserole with seafood (fideuà)

Category Noodles, rice, potatoes & legumes

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  • 50 minutes
  1. 200 g vermicelli
  2. 1 onion
  3. 1 clove of garlic
  4. 1 tomato
  5. 1 red bell pepper
  6. 1 tbs olive oil
  7. 100 g diced squid
  8. 100 g frozen peas
  9. 6 unpeeled, raw jumbo shrimp
  10. 250 ml fish broth
  11. sweet paprika
  12. salt, pepper

1. Place the vermicelli in the pot and the pot in an inverted lid. Place the Navigenio overhead and switch to the large level, then brown the noodles for approx. 7 minutes. Turn the noodles from time to time so that they brown evenly. Remove noodles and set aside.

2. Peel and mince the onion and garlic. Clean and dice the tomato and bell pepper.

3. Add the onion and garlic to the pot and heat on level 6 up to the roasting window, switch to level 2, add olive oil, diced bell pepper and squid, and briefly roast.

4. Add diced tomatoes, pasta, peas, shrimp, fish stock and some paprika and mix. Cover with the Secuquick softline and close the lid.

5. Heat the pot on level 6 up to the soft window, switch to level 2, and cook with the time setting “P” in the soft area.

6. After cooking is finished, place the pot in an inverted lid and allow it to depressurize by itself.

7. Remove Secuquick and season with salt and pepper.

This recipe has been tested and approved by AMC.

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