Fideuá

Always having a sachet of Carmencita Dehydrated broth for fideuá allows you to enjoy this delicious dish at home whenever you want to. It’s very convenient because just dissolving the sachet in water yields a tasty broth.

In addition, we have used squid, shrimp, swordfish and mussels. But you can add whichever shellfish or fin fish you prefer. And also, we have given a little extra flavour and colour with some Carmencita Saffron herbs.

Cost

5

dollar

Servings

4

people

Preparation

30

minutes

Cooking

20

minutes

Difficulty

Low

Ingredients
  • 200 g of pasta
  • 25 g Carmencita dehydrated broth for fideuá
  • 6 strands of Carmencita Saffron
  • 30 ml extra virgin olive oil
  • 3 glasses of hot water
  • Squid
  • Emperor
  • Prawns
  • Mussels
Preparation
  1. Sauté the squid and the emperor with the oil.
  2. Add the pasta and the stock cube.
  3. In 3 glasses of hot water, add 6 strands of saffron and mix.
  4. Add the water to the fideuá.
  5. Bring to the boil over a high heat and, after 4 minutes, add the prawns and mussels.
  6. Bring to the boil for a further 6 minutes.

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Always having a sachet of Carmencita Dehydrated broth for fideuá allows you to enjoy this delicious dish at home whenever you want to. It’s very convenient because just dissolving the sachet in water yields a tasty broth.

In addition, we have used squid, shrimp, swordfish and mussels. But you can add whichever shellfish or fin fish you prefer. And also, we have given a little extra flavour and colour with some Carmencita Saffron herbs.

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