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Gluten-Free Fideuá

Name: Gluten-Free Fideuá
Prep time: 1 h 30 min
Cook time: 50 min
Cuisine: Mediterranean
Ingredients: 250 g Capelli d'Angelo; 20 ml extra virgin olive oil; 500 ml sunflower oil for frying; 1 cuttlefish; 2 garlic cloves; 1/2 red bell pepper; 1 small green bell pepper; 30 g fried tomato sauce; 1 tsp paprika powder, sweet; 1 tsp paprika powder, sour; 750 ml fish and seafood stock; 1 bay leaf; 1 bunch fresh parsley

5 people

2 hr 10 min - 2 hr 20 min

Experience the authentic taste of Fideuá with Cuttlefish and Angel Hair Pasta, crafted with Schär Capelli d’Angelo for a gluten-free twist. This Spanish-inspired dish combines tender cuttlefish, sautéed peppers, and a fragrant seafood stock, finished with a drizzle of extra virgin olive oil. Perfect for five people, it’s a hearty, flavour-packed recipe that brings Mediterranean tradition to your table.

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Cook

Preparation

in 1 hour and 30 minutes

Cooking

in 40-50 minutes

In a shallow pan, sauté the finely chopped vegetables until softened.
Meanwhile, cut the cuttlefish into cubes. When the vegetables are well sautéed, add the cuttlefish and cook until lightly browned. Once browned, add the tomato sauce, bay leaf, and paprika with a little seafood stock. Let everything simmer until reduced.
In the meantime, fry the pasta in a saucepan with sunflower oil. When golden, transfer to a tray lined with absorbent paper to remove excess oil and set aside.
Then add the pasta to the sauté base with the cuttlefish and cover with stock. Cook uncovered over medium-high heat for six to seven minutes without stirring too much. After that time, cover the pan and let it rest for another five minutes.
Serve with a sprinkle of grated parsley and a drizzle of extra virgin olive oil.

Ingredients

250

Capelli d'Angelo