Ingredients
- 1/2 Kg. morralla and crabs
- 4 langoustines
- 300 g. emperor
- 1 cuttlefish
- 12 clams
- 350 gr. fideua noodles
- 1 onion
- 1 ripe tomato
- 1 red pepper
- 4 or 5 cloves of garlic
- Parsley
- Saffron
- Olive oil
- Water (1 bowl of noodles = 2 bowls of water)
Preparation
For the broth
Clean and salt the morralla, fry it together with the crabs and add the chopped garlic, the ñora and the parsley, add the water, the colouring and salt.
For the fideuá
Sauté an onion, a grated ripe tomato, marinate the langoustines and set them aside, sauté the cuttlefish, the cut emperor and the clams, as well as the noodles and add the stock, cook for 20 minutes. When the stock is about to be used up, add the langoustines.