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Fideua sea & mountain
🇧🇷Brazil
•View in original language
(Português)
25 min(s)
4 servings
Larissa Januário
@larissajanuario- Ingredients
- Recipe
- Olive oil to taste
- Onion1 unit(s)
- Garlic Cloves4 unit(s)
- Can of Peeled Tomatoes1 unit(s)
- Shrimp broth400 ml
- Red Pepper1 unit(s)
- Green pepper1 unit(s)
- Spanish Chorizo150 g
- Peeled and Cleaned Medium Pink Shrimp500 g
- Capellini300 g
- Coriander leaves to taste
- Salt and pepper to taste
- Slice the Spanish chorizo and place in a hot skillet with the oil. Add the chopped onion and let it sweat a little, then add the chopped garlic.
- Add the diced peppers. Let everyone sauté for about 3 minutes. Add the peeled tomato and mix well. The idea is to get a very thick, rustic and chunky sauce. Reserve. At this point, turn the oven to maximum and let it heat up.
- Season the prawns with salt and black pepper and quickly brown them in a VERY hot skillet, just to seal and color. The idea is to make it more raw, to finish cooking in the sauce. Reserve. Return to the sauce.
- Bring the cappelini nests and add to the sauce. Mix well to incorporate the seasonings.
- With the pan on the fire, add part of the shrimp broth and stir well so that the noodles start to absorb the liquid.
- Add the rest of the broth and add the prawns and place in the preheated oven. When the broth dries and the edges darken, it's ready. This should take the same amount of time the pasta requires to be cooked (this time is on the package). Sprinkle with cilantro and if you want to dare, serve with aioli.
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