Sea food fideuá

PREELABORATION

• Julienne the onion and the carrot, cut the leek into half moons and the tomato in quarters. 
• Rehidrate the bell pepper.  
• Peel the shrimp. Dice the squid into 2 cm dices. Review the frozen mussels..

ELABORATION

• Make a fish stock.
• Make an American sauce without binding, sautéing for hardness order the onion, garlic, carrot, leek and lastly the tomato. 
• Brown and flamble the shrimp heads or small prawns with brandy adding them to the Dorar y flambear las cabezas de gamba o langostino pequeño con brandy adding them to the vegetable stock. Add the bell peppers or “ñoras” rehydrated in water, add the stock and boil it for about 30 minutes, blend and strain.  
• Make a blended garlic mayonnaise in a bought mayonnaise jar. 
• Sauté separately the squid and then the peeled prawns. 
• Cook the noodles gently, add the garnishes and add the American sauce so hot that when it falls on the noodles starts to boil. Cook it al dente and rectify the seasoning. 

SERVICE

• Let it rest for some minutes and serve in a deep plate with a bit of garlic mayonnaise on one side.