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SILVERMARIGOLD
Fideua
Spanish fish stew
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Ingredients
Directions
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Heat the olive oil in a wide frying pan or paella pan. Fry the onion gently on low setting in a few minutes.
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Add the spaghetti pieces and fry briefly.
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Add the seafood and tomatoes and then the wine and saffron.
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Preheat the oven to 220 ° C. Stir well and add so much stock that all spaghetti is just below. Add a bit more if necessary. Place the lid on the pan and simmer for about 8 minutes.
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Put the pan without lid high in the oven and leave to gratin for a few minutes.
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Serve with or a bit of homemade or homemade aïoli.
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40 minMain dishVanka Kawat deep-frozen puree leaves, frozen sea bass, frozen raw peeled pink shrimps, chilled lemongrass lemongrass, Red pepper, shallot, fresh ginger, garlic, fish sauce, coconut cream, dark brown sugar, salt, Two Chicks protein, cornstarch, lime, sweet chilli sauce,Indonesian sea bass kebab with lemongrass -
25 minMain dishsunflower oil, oriental wok vegetable, lentils, flour, curry powder, sugar, Eggs, milk, almond shavings, raita,indian vegetable cookies with raita -
20 minMain dishSpaghetti, mild olive oil, thin bacon strips, onion, frozen chopped spinach, creme fraiche,spaghetti with spinach and bacon -
30 minMain dishfloury potatoes, garlic, fine broad beans, orange, butter, chicken fillets, fresh fresh mint,chicken fillet with broad bean stew
Nutrition
495Calories
Sodium0% DV0g
Fat17% DV11g
Protein62% DV31g
Carbs20% DV61g
Fiber0% DV0g
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