Squids, mussels, and shrimps fideua

• Make an americaine sauce by sautéing the vegetables starting with the hardest first (onion, garlic, carrot, leek and then tomato.
• Brown and flambé the shrimp heads or small prawns with brandy, adding it to the vegetable sauté. Add the chorizo peppers or ñoras (spicy red peppers) soaked in water, add some fumet, and then boil for 30 minutes, blend and strain.
• Prepare a garlic cream by peeling the garlic and removing the germ to whiten in boiling water. Once whitened, confit in mild olive oil and then cook in cream. Once the garlic is cooked, emulsify it by blending the garlic with the reduced cream while adding the oil in which the garlic had previously been confited. Add salt if required. The result should be a soft garlic cream.
• In a paella pan or casserole dish sauté first the squid rings, then the peeled prawns and the mussels. Add the noodles, sauté the whole thing for two minutes and add the hot americaine sauce so that, as soon as it touches the noodles, it starts to boil. Cook al dente for about 6 minutes and add salt if required. Finally add the garlic cream, stirring gently.
• While the fideua is still hot (over 65 ºC), distribute onto dishes and cool down to less than 8 ºC in under 2 hours.
• Once the fideua is cold, heat seal it and keep it in a refrigerator at between 0 ºC and 3 ºC.

REHEATING

• The internal temperature of the product must reach at least 65°C.
• On the same dish, reheat in a steam oven 100% moisture at 93 ºC for 30 minutes.
• In the case of individual portions, they can also be reheated in the microwave, 5 minutes at maximum power.
• Another form of reheating is to take the product out of the package and sautéing it.