Improved version of Fideuá

Preparation of the broth: - we cut the tomatoes, carrots, 1 onion, 2 whole garlic cloves, 1 leek and 6 shrimp heads and/or we can add crayfish head.

We put in a pot a splash of oil and let it heat up. Fry the shrimp heads and add parsley, salt and pepper and add a splash of white wine, crush the heads a little to season the broth. Once the smell of the wine has gone and the heads have browned, add the vegetables previously mentioned in the previous step. Stir, over medium heat so that they do not burn. Add water, between 2 and 3 liters and boil everything. Add salt.

Sauté the pasta with the sauce for a couple of minutes and add the broth. After 5 minutes add clams and mussels.

When there is little left to finish cooking, add the shrimp and crayfish.

Once the pasta is ready, turn off the heat and let it rest for a few minutes. And ready to enjoy!

Pd: If you choose all in the same paella pan, it is the same but all in one instead of several. The key of the dish is the broth and the fresh seafood.

Once the broth has boiled, set aside and let it rest. Afterwards, strain the broth until only liquid remains.

Cut the cuttlefish and the preparation for the fried garlic, parsley, 2 green peppers or 3 depending on the size, red bell pepper and a large onion.

Here there are two options: the ideal would be to prepare everything in the same paella pan so that it takes all the flavors, but it is more complex to control that the oil does not burn with the shrimp.

If we opt for the simple way, we take a pan or a small pot and start sautéing the cuttlefish with garlic, parsley, salt and a splash of wine. Once it is half done, remove it and set aside.

Once the clams have been previously purified in salted water, so that they do not have sand, we are going to cook them. We like to cook them with half a chopped onion, garlic, parsley and a splash of white wine. To do this first we fry the onion and once pochadita add chopped parsley and garlic, salt and a splash of white wine, over high heat, add the clams, and when the smell of wine is gone, lower to medium heat, until they open. Remove from heat and set aside, without removing the juice.

Once the clams are done, with the leftover juice, we will make the mussels. And repeat the process. Remove from the fire and reserve.

Now we will begin to make the sofrito of the fideuá, in the paella pan. Fry the onion, green and red bell pepper. We add 3 soup spoons of fried tomato, of the measure of a teaspoon of coffee we add one or half spoonful of paprika (depending on the flavor of the paprika if it has a lot of flavor or not). Add a pinch of salt and black pepper, garlic and parsley.

Once it is fried, add the cuttlefish and mix.