Ingredientes:

  • 500g de pescado de roca o morralla
  • 8 gambones o langostinos frescos
  • 1.5 litros de agua filtrada
  • 1 hoja de laurel
  • 400g de fideos n.º 2
  • 300g de sepia o calamar limpio, cortado en dados de 1 cm
  • 200g de rape o merluza firme, cortado en cubos de bocado
  • 1 cebolla blanca pequeña, picada finamente
  • 2 dientes de ajo, sin germen y laminados
  • 1 tomate maduro rallado sin piel
  • 1 cucharadita de pimentón de la Vera dulce
  • 1 pizca de hebras de azafrán tostado
  • 2 cucharadas de aceite de oliva virgen extra
  • 1 pizca de sal marina

Instrucciones:

  1. In a paella (preferably 34-36cm), lightly sauté the rape or merluza cubes and the sepia in a minimal amount of olive oil until lightly seared. Remove and reserve. Then, sear the gambones for 1 minute per side. Remove and reserve.
  2. In a separate pot, toast the shells and heads of the gambones until fragrant. Add the pescado de roca and 1.5 liters of water. Bring to a boil, then reduce heat and simmer for 25 minutes. Strain the fumet and keep warm.
  3. In the paella, add the fideos n.º 2 with the remaining oil. Toast over medium-low heat, stirring constantly, until golden brown (dextrinization).
  4. Move the fideos to the edges of the paella. In the center, sauté the chopped cebolla blanca and the garlic until softened. Add the grated tomato and cook until the water evaporates and the mixture caramelizes. Incorporate the pimentón and azafrán, being careful not to burn them.
  5. Mix the fideos with the sofrito, then add the sepia and the seared fish cubes. Pour in the hot fumet (approximately twice the volume of the fideo). Cook over high heat for the first 5 minutes.
  6. Reduce the heat to medium-low and distribute the gambones over the top. Cook until the broth is almost completely absorbed and the fideos start to stand up. Increase heat to high for the last 60 seconds to create a socarrat on the bottom. Let rest for 5 minutes before serving.