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Ingredients
- 320 g thin noodles for fideua
- 200 g peeled shrimp
- 200 g squid rings
- 8 mussels
- 800 g fish stock
- 1 ripe tomato, grated
- 1 small onion
- 2 garlic cloves
- 60 g olive oil
- 1 teaspoon sweet paprika
- A few saffron threads
- Salt to taste
Step-by-step
Choose your robot:
- Put the onion and garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 6 min/120C/spoon speed.
- Add the squid rings and saute 4 min/Varoma/reverse/spoon speed.
- Add the grated tomato and the paprika and saute 3 min/100C/spoon speed.
- Pour in the stock, the saffron and the salt and set 8 min/100C/reverse/spoon speed.
- Add the noodles through the lid hole and set 7 min/100C/reverse/spoon speed without the measuring cup.
- Add the shrimp and the mussels and set 4 min/100C/reverse/spoon speed.
- Pour the fideua into a paella pan and spread it evenly.
- Bake 5 min at 220C so the tips of the noodles stand up and brown.
- Let rest 3 min and serve with aioli on the side.
Tips
- The final oven blast lifts the noodles, a sign of good fideua.
- Use number 2 noodles or special fideua noodles.
- Aioli is the traditional accompaniment.
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