{"id":19834,"date":"2020-09-02T12:49:21","date_gmt":"2020-09-02T10:49:21","guid":{"rendered":"https:\/\/www.spainfoodsherpas.com\/?p=19834"},"modified":"2021-01-26T10:54:02","modified_gmt":"2021-01-26T08:54:02","slug":"fideua-de-gandia-receta-original","status":"publish","type":"post","link":"https:\/\/www.spainfoodsherpas.com\/es\/fideua-de-gandia-receta-original\/","title":{"rendered":"Receta original de la Fideu\u00e1 de Gand\u00eda"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container hundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-padding-top:20px;--awb-padding-bottom:20px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"width:104% !important;max-width:104% !important;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><p><img decoding=\"async\" class=\"lazyload alignnone wp-image-19835 size-full\" title=\"strawberry gazpacho recipe\" src=\"https:\/\/www.spainfoodsherpas.com\/sfs\/wp-content\/uploads\/2020\/09\/authentic-fideua-recipe.jpg\" data-orig-src=\"https:\/\/www.spainfoodsherpas.com\/sfs\/wp-content\/uploads\/2020\/09\/authentic-fideua-recipe.jpg\" alt=\"authentic fideua recipe\" width=\"700\" height=\"702\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27700%27%20height%3D%27702%27%20viewBox%3D%270%200%20700%20702%27%3E%3Crect%20width%3D%27700%27%20height%3D%27702%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/www.spainfoodsherpas.com\/sfs\/wp-content\/uploads\/2020\/09\/authentic-fideua-recipe-66x66.jpg 66w, https:\/\/www.spainfoodsherpas.com\/sfs\/wp-content\/uploads\/2020\/09\/authentic-fideua-recipe-150x150.jpg 150w, https:\/\/www.spainfoodsherpas.com\/sfs\/wp-content\/uploads\/2020\/09\/authentic-fideua-recipe-200x201.jpg 200w, https:\/\/www.spainfoodsherpas.com\/sfs\/wp-content\/uploads\/2020\/09\/authentic-fideua-recipe-300x300.jpg 300w, https:\/\/www.spainfoodsherpas.com\/sfs\/wp-content\/uploads\/2020\/09\/authentic-fideua-recipe-400x401.jpg 400w, https:\/\/www.spainfoodsherpas.com\/sfs\/wp-content\/uploads\/2020\/09\/authentic-fideua-recipe-600x602.jpg 600w, https:\/\/www.spainfoodsherpas.com\/sfs\/wp-content\/uploads\/2020\/09\/authentic-fideua-recipe.jpg 700w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-2\"><h3><strong>Origen de la fideu\u00e1:<\/strong><\/h3>\n<p>La teor\u00eda m\u00e1s aceptada data el origen de este maravilloso plato marinero a principios del siglo XX.<\/p>\n<p>Resulta que el barco pesquero Santa Isabel sali\u00f3, como cada d\u00eda muy temprano \u00a0a\u00a0 faenar (pescar) desde el puerto de Gand\u00eda (Alicante). A la hora del almuerzo, el cocinero, que se dispon\u00eda a elaborar una paella de marisco se dio cuenta de que no ten\u00eda arroz.<\/p>\n<p>Como ya hab\u00eda empezado a hacer el sofrito y ten\u00eda todo dispuesto tuvo que improvisar. Encontr\u00f3 unos fideos largos en la despensa del barco, los troce\u00f3 y los us\u00f3 como si fuese arroz con un resultado excelente que gust\u00f3 mucho a todos los tripulantes.<\/p>\n<p>Hoy en d\u00eda, la t\u00e9cnica ha evolucionado un poco con, por ejemplo, el tueste de los fideos, algo fundamental para este plato.<\/p>\n<p>Una de las partes fundamentales de una buena fideu\u00e1 es el fumet, o caldo de pescado. Para hacerlo se suele utilizar <em>morralla <\/em>o pescados peque\u00f1os de roca, pero tambi\u00e9n se pueden usar espinas de pescado, cabezas de gambas\u2026o si no se tiene tiempo, un caldo de pescado comercial.<\/p>\n<p>La siguiente receta es la considerada como la fideu\u00e1 tradicional del Gand\u00eda.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-3\"><h3><strong>Ingredientes (4 personas):<\/strong><\/h3>\n<ul>\n<li>4 cigalas<\/li>\n<li>12 gambas<\/li>\n<li>400 gr. De rape<\/li>\n<li>400 gr. de fideos n\u00ba 4 o el 3 si no lo encuentra. Nunca usar fideo hueco.<\/li>\n<li>1 tomate rallado.(150gr)<\/li>\n<li>Piment\u00f3n de la vera dulce (8-10gr)<\/li>\n<li>\u00bd cebolla grande \u00a0picada<\/li>\n<li>2 dientes de ajo<\/li>\n<li>200 mlde aceite de oliva virgen extra aprox<\/li>\n<li>Sal<\/li>\n<li>1,5 litros de caldo de pescado<\/li>\n<\/ul>\n<\/div><div class=\"fusion-text fusion-text-4\"><h3><strong>Ingredientes para el Caldo (4 personas):<\/strong><\/h3>\n<ul>\n<li>1\/2 kilo de pescado de roca o cualquier pescado que teng\u00e1is (cabeza y espina de rape, lenguado, salmonete, cabeza de merluza\u2026)<\/li>\n<li>1 cebolla<\/li>\n<li>3 dientes de ajo<\/li>\n<li>1 zanahoria<\/li>\n<li>1 puerro<\/li>\n<li>1 hoja de laurel<\/li>\n<li>2 litros de agua.<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-padding-top:10px;--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><ul style=\"--awb-size:18px;--awb-iconcolor:#bc503e;--awb-line-height:30.6px;--awb-icon-width:30.6px;--awb-icon-height:30.6px;--awb-icon-margin:12.6px;--awb-content-margin:43.2px;\" class=\"fusion-checklist fusion-checklist-1 fusion-checklist-default type-icons\"><li class=\"fusion-li-item\" style=\"\"><span class=\"icon-wrapper circle-no\"><i class=\"fusion-li-icon fa-clock far\" aria-hidden=\"true\"><\/i><\/span><div class=\"fusion-li-item-content\"><strong>Prep:<\/strong> 10 min (sin el caldo)<br \/>\n<strong>Prep Caldo:<\/strong> 40 min<br \/>\n<strong>Cocinado:<\/strong> 40 min<\/div><\/li><li class=\"fusion-li-item\" style=\"\"><span class=\"icon-wrapper circle-no\"><i class=\"fusion-li-icon fa-utensils fas\" aria-hidden=\"true\"><\/i><\/span><div class=\"fusion-li-item-content\">\n<p><strong>Raciones:<\/strong> 4<\/p>\n<\/div><\/li><li class=\"fusion-li-item\" style=\"\"><span class=\"icon-wrapper circle-no\"><i class=\"fusion-li-icon awb-icon-check\" aria-hidden=\"true\"><\/i><\/span><div class=\"fusion-li-item-content\">\n<p><strong>Factores nutricionales: <\/strong>148 kcal \/ 100gr; 3.9 gr \/ 100gr grasa<\/p>\n<\/div><\/li><\/ul><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-5\"><blockquote>\n<h3><em><a href=\"https:\/\/www.spainfoodsherpas.com\/es\/como-elegir-la-paellera-adecuada-todo-lo-que-necesitas-saber\/\">\u00bfC\u00f3mo elegir tu Paellera ? &#8211; Todo lo que necesitas saber<\/a><\/em><\/h3>\n<\/blockquote>\n<\/div><\/div><\/div>\n<div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-6\"><h3><strong>Elaboraci\u00f3n:<\/strong><\/h3>\n<ol>\n<li>Con el aceite caliente, a\u00f1adimos las gambas y las cigalas para marcarlas.<\/li>\n<li>Cuando est\u00e1n marcadas (doradas por fuera) despu\u00e9s de 2-3 minutos removiendo, las retiramos.<\/li>\n<li>A\u00f1adimos la cebolla y el ajo picados y sofre\u00edmos.<\/li>\n<li>Despu\u00e9s a\u00f1adimos el rape y lo doramos.<\/li>\n<li>Echamos el tomate rallado y el piment\u00f3n y fre\u00edmos con cuidado de no quemar el piment\u00f3n.<\/li>\n<li>A\u00f1adimos los fideos y sofre\u00edmos 3 minutos removiendo para que el fideo se impregne del sofrito.<\/li>\n<li>A\u00f1adimos 1 litro del caldo. La proporci\u00f3n es algo mayor que 2 partes de caldo por 1 parte de fideo.<\/li>\n<li>Cocer 10\u00a0minutos a fuego fuerte.<\/li>\n<li>Probamos y rectificamos de sal si fuese necesario.<\/li>\n<li>Colocamos las gambas y las cigalas encima de los fideos de forma decorativa.<\/li>\n<li>Bajamos a fuego medio y dejamos cocer otros 10 minutos. Si vemos que el caldo se consume r\u00e1pido, le a\u00f1adimos un poco m\u00e1s.<\/li>\n<li>Retiramos del fuego y dejamos reposar 5 minutos sin tapar para que el exceso de caldo termine de consumirse.<\/li>\n<\/ol>\n<p>Al final debe quedar una fideu\u00e1 melosa pero no un arroz caldoso.<\/p>\n<p>Consejo: No hay que echar el caldo nunca antes que los fideos como si fuse pasta. El truco de fre\u00edr el fideo antes de echar el caldo, hace que este se impregne del sofrito y se forme una pel\u00edcula sobre el fideo que hace que no se pase de cocci\u00f3n ( o que sea m\u00e1s dif\u00edcil)<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":19835,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[520],"tags":[],"class_list":["post-19834","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Receta original de la Fideu\u00e1 de Gand\u00eda<\/title>\n<meta name=\"description\" content=\"La fideu\u00e1 se ha convertido en uno de los buques insignia de la gastronom\u00eda espa\u00f1ola. 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