Squid and octopus fideua

Before starting with the fideua, we will make, in a frying pan, the sofrito with: a garlic, half onion, half bell pepper, two crushed tomatoes, salt, oil and a teaspoon of paprika de la vera. We let it reduce until a paste is created. If it is left over, we can freeze it in cubes and take it out for other meals.

First, we brown the noodles in the paella, alone, without oil and without anything. When they are golden brown, remove and set aside.

We put AOVE, a chopped garlic and let it brown. Then add the octopus and the cuttlefish and cover so that the juice does not evaporate. Stir for a few minutes and add 3 tablespoons of sofrito and let it simmer for it to caramelize and release all its flavor.

Once we have reduced the sofrito with the octopus and the squids, add twice as much broth as noodles (I use the seafood broth from Mercadona). Add coloring, salt to taste and stir.

Let the broth boil for about 5 minutes to integrate all the flavors and add the noodles.

Once the noodles are added, stir once to distribute them well and then stir again, cook for 5 minutes with the lid on and 5 minutes without the lid.

Leave it for two more minutes so that the bottom of the dish is fried and gives it that special flavor and READY!