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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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115 minMain disholive oil, Red onion, winter carrot, portobello, Red pepper, thyme, dried Italian herbs, garden peas, minced beef, basil, egg, Spanish olives with garlic, semi-sundried tomatoes, Parmesan cheese, flour, puff pastry,wellington with tomato and olives -
40 minMain dishQuinoa, chili pepper, yellow bell pepper, bunch onion, garlic, apple cider vinegar, traditional olive oil, chicken breast, fresh thyme, traditional olive oil, ready-to-eat avocado, fresh coriander,jamie olivers golden chicken skewers with yellow pepper sauce and black quinoa -
40 minMain dishlemon, garlic, cumin powder (djinten), chicken drumsticks, chicken carbonade, olive oil, chicken bouillon, spring / forest onion, fresh fresh mint, fresh fresh mint, couscous,chicken with couscous, lemon and mint -
35 minMain dishpotatoes, vegetable stock, cucumber, leeks, onion, milk, butter, ground cumin, curry powder, pineapple slices on juice, cumin cheese, salt and freshly ground pepper,cucumber bowl with pineapple
Nutrition
495Calories
Sodium0% DV0g
Fat17% DV11g
Protein62% DV31g
Carbs20% DV61g
Fiber0% DV0g
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