{"id":2207,"date":"2024-10-11T14:34:18","date_gmt":"2024-10-11T13:34:18","guid":{"rendered":"https:\/\/thehungryyankee.com\/fideua\/"},"modified":"2025-02-14T14:49:57","modified_gmt":"2025-02-14T13:49:57","slug":"fideua","status":"publish","type":"post","link":"https:\/\/thehungryyankee.com\/ca\/fideua\/","title":{"rendered":"Fideu\u00e0"},"content":{"rendered":"

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CUINA CATALANA<\/h3>\n

[\/et_pb_text][et_pb_post_title meta=”off” featured_image=”off” admin_label=”H1 Post Title” _builder_version=”4.25.1″ _module_preset=”default” title_font=”Playfair Display|700|||||||” title_text_align=”center” title_text_color=”#000000″ title_font_size=”80px” custom_margin=”-16px||||false|false” custom_padding=”||||false|false” title_text_color_tablet=”#000000″ title_text_color_phone=”#000000″ title_text_color_last_edited=”on|phone” title_font_size_tablet=”46px” title_font_size_phone=”46px” title_font_size_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_post_title][et_pb_text admin_label=”H2 Description” _builder_version=”4.27.4″ _module_preset=”default” header_2_font=”Merriweather|700|||||||” header_2_text_align=”center” header_2_text_color=”#764f73″ header_2_font_size=”18px” header_2_line_height=”29px” custom_margin=”||13px|||” custom_padding=”||||false|true” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

La fideu\u00e0 \u00e9s un plat tradicional valenci\u00e0 semblant a la paella per\u00f2 fet amb fideus curts en comptes d\u2019<\/i>arr\u00f2s. Es va originar a la regi\u00f3 costanera de Gandia i es va popularitzar a quasi tota la costa mediterr\u00e0nia d\u2019<\/i>Espanya, incloent-hi Catalunya.<\/strong><\/h2>\n

[\/et_pb_text][et_pb_text disabled_on=”on|on|off” admin_label=”Time and Author” module_class=”recipe-columns” _builder_version=”4.27.2″ _module_preset=”default” text_font=”Montserrat|600|||||||” text_orientation=”center” custom_margin=”-3px||-1px|||” text_font_size_tablet=”” text_font_size_phone=”14px” text_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

<\/i><\/span> 90 minuts\u00a0 \u00a0\u00a0<\/strong> <\/i><\/span> per Anthony Hadley<\/strong><\/p>\n

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<\/i><\/span> 90 minuts<\/strong><\/p>\n

[\/et_pb_text][et_pb_text disabled_on=”off|off|on” admin_label=”Time and Author” module_class=”recipe-columns” _builder_version=”4.25.1″ _module_preset=”default” text_font=”Montserrat|600|||||||” text_orientation=”center” custom_margin=”-3px|||||” text_font_size_tablet=”12px” text_font_size_phone=”14px” text_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

<\/i><\/span> per Anthony Hadley<\/strong><\/p>\n

[\/et_pb_text][et_pb_button button_url=”#recipe-start” button_text=”VEURE LA RECEPTA” button_alignment=”center” admin_label=”Jump to Recipe Button” _builder_version=”4.27.2″ _module_preset=”default” custom_button=”on” button_text_size=”16px” button_text_color=”#000000″ button_bg_color=”#d7bdd1″ button_border_width=”0px” button_border_radius=”6px” button_font=”Montserrat|700|||||||” button_icon=”"||divi||400″ custom_margin=”48px||||false|false” custom_margin_tablet=”48px||||false|false” custom_margin_phone=”24px||||false|false” custom_margin_last_edited=”on|phone” custom_padding=”10px|24px|10px|24px|true|true” custom_padding_tablet=”8px||8px||true|true” custom_padding_phone=”8px||8px||true|true” custom_padding_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Body Text and Sidebar Desktop” _builder_version=”4.25.1″ _module_preset=”default” custom_padding=”0px||0px|||” global_colors_info=”{}”][et_pb_row column_structure=”2_3,1_3″ _builder_version=”4.25.1″ _module_preset=”default” custom_margin=”||||false|false” custom_padding=”0px|||||” global_colors_info=”{}”][et_pb_column type=”2_3″ _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.0″ _dynamic_attributes=”content” _module_preset=”default” text_font=”–et_global_body_font|600|||||||” text_text_color=”#81943f” text_font_size=”14px” custom_margin=”||10px|||” text_font_size_tablet=”14px” text_font_size_phone=”14px” text_font_size_last_edited=”on|desktop” text_orientation_tablet=”” text_orientation_phone=”left” text_orientation_last_edited=”on|phone” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9kYXRlIiwic2V0dGluZ3MiOnsiYmVmb3JlIjoiPGkgY2xhc3M9XCJmYS1yZWd1bGFyIGZhLWNhbGVuZGFyLWRheXNcIj48L2k+ICAgICAgICAiLCJhZnRlciI6IiIsImRhdGVfZm9ybWF0IjoiZGVmYXVsdCIsImN1c3RvbV9kYXRlX2Zvcm1hdCI6IiJ9fQ==@[\/et_pb_text][et_pb_code _builder_version=”4.27.0″ _module_preset=”default” custom_margin=”17px|0px|||false|false” custom_padding=”|0px|3px||false|false” global_colors_info=”{}”]<\/a>[\/et_pb_code][et_pb_text admin_label=”Body text” _builder_version=”4.27.2″ _module_preset=”default” text_font=”Merriweather|300|||||||” header_3_font=”|700|||||||” text_font_size_tablet=”” text_font_size_phone=”16px” text_font_size_last_edited=”on|phone” text_letter_spacing_tablet=”” text_letter_spacing_phone=”0.5px” text_letter_spacing_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

La fideu\u00e0 <\/i><\/b> no es va originar a Catalunya, per\u00f2 prov\u00e9 d\u2019una regi\u00f3 amb una llengua, cultura i tradicions compartides. A m\u00e9s, avui dia es pot trobar la fideu\u00e0 als men\u00fas diaris de Barcelona gaireb\u00e9 tan sovint com la<\/i> paella<\/i><\/b> o les<\/em><\/i> patates braves<\/i><\/b>. Tamb\u00e9 \u00e9s un dels meus plats preferits de tots els temps\u2014i el que els meus amics em demanen m\u00e9s sovint quan venen a dinar.<\/i><\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/thehungryyankee.com\/wp-content\/uploads\/2024\/10\/IMG_0787.png” alt=”Fideu\u00e0 de The Hungry Yankee” title_text=”Fideu\u00e0 de The Hungry Yankee” _builder_version=”4.27.0″ _module_preset=”default” custom_margin=”||4px||false|false” border_radii=”on|8px|8px|8px|8px” global_colors_info=”{}”][\/et_pb_image][et_pb_text content_tablet=”<\/p>\n

Fideu\u00e0 preparat a la tradicional paella.<\/p>\n

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Fideu\u00e0 preparat a la tradicional paella.<\/p>\n

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Fideu\u00e0 presentada en una paella tradicional<\/p>\n

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Qu\u00e8 \u00e9s la fideu\u00e0?<\/em><\/h3>\n

La paraula <\/span>fideu\u00e0<\/em> \u00e9s la forma valenciana de fideuada<\/a><\/em><\/span>, que significa \u201cplat de fideus<\/strong>\u201d en catal\u00e0. Com ja he esmentat, la fideu\u00e0 \u00e9s molt semblant a la paella de marisc, per\u00f2 s\u2019elabora amb fideus curts i prims en lloc d\u2019arr\u00f2s. Tradicionalment es cuina en una paella ampla i poc profunda, coneguda com a <\/span>paellera<\/em>. [Alguns debaten aquest terme, ja que anomenen la mateixa paella \u201cpaella\u201d]. En catal\u00e0, paella<\/em> \u00e9s un terme gen\u00e8ric per a qualsevol paella, i la utilitzada per a aquest plat s\u2019anomena habitualment <\/span>paellera<\/em>. En algunes zones de Catalunya, aquest plat tamb\u00e9 es coneix com a <\/span>rossejat de fideus<\/em>.<\/span><\/p>\n

Els fideus es fregeixen fins que queden daurats i cruixents, aportant un sabor lleugerament torrat al plat. Despr\u00e9s es couen a foc baix amb un brou de peix juntament amb marisc, com ara llagostins i s\u00edpies, barrejats amb sofregit<\/b><\/a> (conegut com a \u201c<\/span>sofrito\u201d<\/span> en castell\u00e0), una base de ceba, all, tom\u00e0quet i pebrot. En la meva versi\u00f3, faig servir ceba<\/b>, tom\u00e0quet<\/b> i nyora<\/b><\/a>, un pebrot fumat que pot ser dif\u00edcil de trobar fora de Catalunya. Si cal, podeu substituir-lo amb pebre vermell fumat o un pebre mexic\u00e0 suau que no piqui.<\/p>\n

Tamb\u00e9 val la pena destacar que a Catalunya i Gandia el plat quasi sempre utilitza fideus curts i prims. En alguns llocs, podeu trobar versions fetes amb fideus buits i corbats, per\u00f2 aix\u00f2 no es considera gaire aut\u00e8ntic. Una caracter\u00edstica distintiva de la fideu\u00e0 tradicional \u00e9s que els fideus es corben cap amunt quan es serveix, sovint acompanyada d\u2019allioli<\/strong> com a salsa de guarnici\u00f3.<\/p>\n

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L\u2019origen de la fideu\u00e0<\/h3>\n

Fideu\u00e0 es va originar a la localitat costanera de Gandia<\/a>, al Pa\u00eds Valenci\u00e0. Segons la llegenda, els pescadors d\u2019un vaixell sovint es quedaven sense arr\u00f2s quan feien arr\u00f2s a banda<\/b><\/a>, un plat tradicional de marisc i arr\u00f2s, perqu\u00e8 el capit\u00e0 sempre acabava menjant-ne massa. Per solucionar-ho, el cuiner a bord va substituir l\u2019arr\u00f2s per fideus, pensant que aix\u00ed no li agradaria tant al capit\u00e0 i, per tant, aquest en deixaria m\u00e9s per a la tripulaci\u00f3.<\/p>\n

El pla va fracassar, per\u00f2, en el bon sentit de la paraula. El plat va ser tot un \u00e8xit, i es va escampar r\u00e0pidament als restaurants de la regi\u00f3 i a la resta d\u2019Espanya. Avui dia, a la comarca de la Safor, on va n\u00e9ixer la fideu\u00e0, fins i tot hi ha un concurs anual on els xefs competeixen per fer la millor versi\u00f3 d\u2019aquest plat emblem\u00e0tic.<\/p>\n

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Fideu\u00e0 presentada amb allioli<\/strong> i romesco<\/strong> .<\/p>\n

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Fideu\u00e0 presentada amb allioli<\/strong> i romesco<\/strong> .<\/p>\n

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Fideu\u00e0 emplatada amb allioli i romesco<\/p>\n

[\/et_pb_text][et_pb_text admin_label=”Body text” _builder_version=”4.27.2″ _module_preset=”default” text_font=”Merriweather|300|||||||” header_3_font=”|700|||||||” text_font_size_tablet=”” text_font_size_phone=”16px” text_font_size_last_edited=”on|phone” text_letter_spacing_tablet=”” text_letter_spacing_phone=”0.5px” text_letter_spacing_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

La meva recepta de fideu\u00e0<\/h3>\n

Quan faig fideu\u00e0, acostumo a posar-hi s\u00edpia<\/strong>, gambes<\/strong> i algun tipus de marisc<\/strong>, com ara musclos<\/strong> o tellerines<\/strong>. Normalment, evito afegir pebrot al sofregit perqu\u00e8 trobo que no combina b\u00e9 amb la resta dels sabors del plat. Un toc personal que m\u2019agrada \u00e9s tirar-hi ametlles torrades per sobre, un detall que tothom gaudeix for\u00e7a.<\/p>\n

Pel brou, faig servir fumet, un brou de peix molt sabor\u00f3s. Si voleu estalviar temps, podeu optar per brou de peix o de verdures del supermercat. Sempre serveixo la fideu\u00e0 amb una mica de maionesa d\u2019all casolana<\/strong>, el toc lleugerament \u00e0cid del qual equilibra perfectament els sabors del plat.<\/p>\n

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Preparats per llen\u00e7ar-vos-hi vosaltres mateixos? Continueu llegint per veure la llista completa d\u2019ingredients i les instruccions pas a pas. <\/strong><\/em><\/p>\n

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Sobre mi<\/h4>\n

I\u2019m Anthony, the Hungry Yankee! <\/em>
Soc un noi d\u2019un poble petit de Calif\u00f2rnia que viu la vida de la gran ciutat a Barcelona des del 2006. Acompanya\u2019ns a mi i a la meva petita companya peludeta, la Mimosa, mentre preparo \u00e0pats casolans tant de la meva terra natal, els EUA, com de la meva terra adoptiva, Catalunya.<\/span>
Bon profit!<\/strong><\/em> \ud83e\udd58\ud83c\udf77<\/span><\/p>\n

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Llegeix-ne m\u00e9s<\/p>\n

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Segueix-me<\/p>\n

[\/et_pb_text][et_pb_social_media_follow use_icon_font_size=”on” icon_font_size=”18px” _builder_version=”4.25.1″ _module_preset=”default” background_color=”rgba(215,189,209,0.5)” text_orientation=”left” custom_margin=”0px||0px||false|false” custom_padding=”|||38px|false|false” border_radii=”on|20px|20px|20px|20px” global_colors_info=”{}”][et_pb_social_media_follow_network social_network=”instagram” url=”https:\/\/www.instagram.com\/thehungryyankee\/” icon_color=”#764f73″ _builder_version=”4.25.1″ _module_preset=”default” background_color=”#FFFFFF” background_enable_color=”on” global_colors_info=”{}” follow_button=”off” url_new_window=”on”]instagram[\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=”twitter” url=”https:\/\/x.com\/thehungryyankee” icon_color=”#764f73″ _builder_version=”4.25.1″ _module_preset=”default” background_color=”#FFFFFF” background_enable_color=”on” global_colors_info=”{}” follow_button=”off” url_new_window=”on”]X[\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=”youtube” url=”https:\/\/www.youtube.com\/@thehungryyankee” icon_color=”#764f73″ _builder_version=”4.25.1″ _module_preset=”default” background_color=”#FFFFFF” background_enable_color=”on” global_colors_info=”{}” follow_button=”off” url_new_window=”on”]youtube[\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=”tiktok” url=”https:\/\/www.tiktok.com\/@thehungryyankee?_t=8nF646OwjpY&_r=1″ icon_color=”#764f73″ _builder_version=”4.25.1″ _module_preset=”default” background_color=”#FFFFFF” background_enable_color=”on” global_colors_info=”{}” follow_button=”off” url_new_window=”on”]tiktok[\/et_pb_social_media_follow_network][\/et_pb_social_media_follow][et_pb_signup provider=”hubspot” hubspot_list=”add_new_account” first_name_field=”off” last_name_field=”off” description=”<\/p>\n

Subscriu-te al butllet\u00ed per rebre les darreres receptes.<\/p>\n

” _builder_version=”4.27.2″ _module_preset=”default” header_level=”h3″ header_font=”Merriweather|900|||||||” header_text_color=”#343434″ header_font_size=”26px” body_font=”Merriweather||||||||” body_text_color=”#343434″ body_font_size=”14px” body_line_height=”29px” background_color=”rgba(215,189,209,0.5)” custom_button=”on” button_text_color=”#4F334D” button_bg_color=”RGBA(255,255,255,0)” button_bg_enable_image=”off” button_bg_blend=”soft-light” button_border_color=”#764F73″ button_border_radius=”8px” button_font=”–et_global_body_font|700|||||||” button_custom_padding=”12px||12px||true|false” custom_margin=”||40px|||” custom_padding=”|38px|48px|38px|false|true” border_radii=”off|||8px|8px” global_colors_info=”{}”][\/et_pb_signup][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” text_font=”Merriweather||||||||” text_font_size=”16px” text_line_height=”24px” custom_margin=”||19px|||” global_colors_info=”{}”]<\/p>\n

Convida\u2019m a una copa de sangria!<\/strong><\/h4>\n

Fes clic tot seguit si voldries ajudar a mantenir aquest projecte en marxa. <\/span>Thanks a bunch!<\/strong><\/em>\ud83e\udd17<\/p>\n

[\/et_pb_text][et_pb_code _builder_version=”4.27.0″ _module_preset=”default” custom_margin=”17px|0px|||false|false” custom_padding=”|0px|4px||false|false” global_colors_info=”{}”]<\/a>[\/et_pb_code][et_pb_text admin_label=”View more categories text” _builder_version=”4.27.0″ _module_preset=”default” text_font=”Merriweather||||||||” text_font_size=”16px” text_line_height=”24px” header_4_font=”Merriweather|700|||||||” header_4_text_color=”#343434″ custom_margin=”||0px|||” global_colors_info=”{}”]<\/p>\n

Veure m\u00e9s categories<\/h4>\n

[\/et_pb_text][et_pb_post_title title=”off” author=”off” date=”off” comments=”off” featured_image=”off” admin_label=”Categories” _builder_version=”4.27.0″ _module_preset=”default” meta_font=”Montserrat|600|||||||” meta_text_align=”left” meta_text_color=”#81943f” meta_font_size=”16px” custom_margin=”||||false|false” custom_padding=”0px||0px||false|false” meta_font_size_tablet=”” meta_font_size_phone=”14px” meta_font_size_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”2_3,1_3″ make_equal=”on” admin_label=”Ingredients” module_id=”recipe-start” _builder_version=”4.27.0″ _module_preset=”default” background_color=”RGBA(255,255,255,0)” width_tablet=”90%” width_phone=”90%” width_last_edited=”on|tablet” custom_margin=”34px|auto|34px|auto|true|false” custom_margin_tablet=”34px|auto|34px|auto|true|false” custom_margin_phone=”12px|auto|12px|auto|true|false” custom_margin_last_edited=”on|phone” custom_padding=”0px|0px|0px|0px|true|true” border_radii=”on|16px|16px|16px|16px” global_colors_info=”{}”][et_pb_column type=”2_3″ _builder_version=”4.25.1″ _module_preset=”default” background_color=”#eff4e0″ background_image=”https:\/\/thehungryyankee.com\/wp-content\/uploads\/2024\/06\/watercolor_ingredients@2x.png” custom_padding=”48px|48px|48px|48px|true|true” border_radii=”on|16px|16px|16px|16px” border_width_all=”1px” border_color_all=”#d1ddbf” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” header_3_font=”Merriweather|700|||||||” header_3_text_color=”#343434″ header_3_font_size=”30px” custom_margin=”||-4px|||” header_3_text_align_tablet=”center” header_3_text_align_phone=”center” header_3_text_align_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

Ingredients per fer una fideu\u00e0<\/h3>\n

[\/et_pb_text][et_pb_text _builder_version=”4.25.1″ _module_preset=”default” text_font=”Montserrat|500|||||||” text_text_color=”#343434″ text_font_size_tablet=”” text_font_size_phone=”” text_font_size_last_edited=”on|phone” text_orientation_tablet=”center” text_orientation_phone=”center” text_orientation_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

Per a 4 persones<\/p>\n

[\/et_pb_text][et_pb_divider color=”#d8e3c7″ divider_position=”center” _builder_version=”4.25.1″ _module_preset=”default” custom_margin=”0px||||false|false” custom_padding=”0px|20%|||false|false” custom_padding_tablet=”|0%|||false|false” custom_padding_phone=”|0%|||false|false” custom_padding_last_edited=”on|phone” module_alignment_tablet=”center” module_alignment_phone=”center” module_alignment_last_edited=”on|tablet” global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” text_font=”|600|||||||” text_text_color=”#677736″ global_colors_info=”{}”]<\/p>\n

Per al fumet<\/em><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”]\u2014 1 pastanaga
\n\u2014 2 porros
\n\u2014 1 branca d’api
\n\u2014 3 branquetes de julivert
\n\u2014 1 fulla de llorer
\n\u2014 Espines de peix
\n\u2014 Caps de gambes
\n\u2014 1 litre d’aigua
\n\u2014 Sal al gust[\/et_pb_text][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” text_font=”|600|||||||” text_text_color=”#677736″ global_colors_info=”{}”]<\/p>\n

Per la fideu\u00e0<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

\u2014 1 ceba
\u2014 1 tom\u00e0quet
\u2014 1 culleradeta de tom\u00e0quet concentrat
\u2014 1 culleradeta de pasta de nyora o pebre vermell fumat
\u2014 125 ml d’oli d’oliva verge extra
\u2014 250 ml de vi blanc o vi ranci
\u2014 400 g de s\u00edpia o calamar net
\u2014 100 g de gambes grans
\u2014 100 g de musclos o clo\u00efsses
\u2014 250 g de fideus del n. 2
\u2014 20 g d’ametlles pelades
\u2014\u00a0Sal al gust<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” text_font=”|600|||||||” text_text_color=”#677736″ global_colors_info=”{}”]<\/p>\n

Per l’allioli<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

\u2014 1 gra d\u2019all
\u2014 1\/2 llimona
\u2014 300 ml (1 1\/4 tassa) d\u2019oli lleuger
\u2014 Un polsim de safr\u00e0
\u2014 Sal al gust<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ disabled_on=”on|on|on” _builder_version=”4.25.1″ _module_preset=”default” background_color=”RGBA(255,255,255,0)” disabled=”on” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|tablet” admin_label=”Section” _builder_version=”4.27.0″ _module_preset=”default” custom_padding=”48px||48px||true|false” custom_padding_tablet=”14px||14px||true|false” custom_padding_phone=”14px||14px||true|false” global_colors_info=”{}”][et_pb_row _builder_version=”4.25.1″ _module_preset=”default” custom_padding=”40px||0px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” header_3_font=”Merriweather|900|||||||” header_3_text_color=”#343434″ header_3_font_size=”30px” custom_margin=”||-1px|||” custom_padding=”||7px|||” header_3_text_align_tablet=”center” header_3_text_align_phone=”center” header_3_text_align_last_edited=”on|tablet” global_colors_info=”{}”]<\/p>\n

Com fer una fideu\u00e0 pas a pas<\/h3>\n

[\/et_pb_text][et_pb_divider color=”#d8e3c7″ _builder_version=”4.25.1″ _module_preset=”default” max_width=”70%” max_width_tablet=”90%” max_width_phone=”90%” max_width_last_edited=”on|tablet” module_alignment=”left” custom_padding=”||0px|||” module_alignment_tablet=”center” module_alignment_phone=”center” module_alignment_last_edited=”on|desktop” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ make_equal=”on” _builder_version=”4.25.1″ _module_preset=”default” custom_css_main_element=”display: flex; ” global_colors_info=”{}”][et_pb_column type=”1_4″ module_class=”recipe-columns” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe-columns” _builder_version=”4.27.2″ _module_preset=”default” text_font=”Merriweather|800|||||||” text_text_color=”#764f73″ text_font_size=”30px” width=”30px” custom_margin_tablet=”” custom_margin_phone=”|0px|||false|false” custom_margin_last_edited=”on|phone” custom_padding_tablet=”” custom_padding_phone=”|0px|||false|false” custom_padding_last_edited=”on|phone” module_alignment_tablet=”” module_alignment_phone=”left” module_alignment_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

1.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”3_4″ module_class=”recipe-columns” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe-columns” _builder_version=”4.27.2″ _module_preset=”default” text_font=”Merriweather|–et_global_body_font_weight|||||||” text_line_height=”30px” custom_margin=”|||-200px|false|false” custom_margin_tablet=”-4%|||-80%|false|false” custom_margin_phone=”-6%|4%||-70%|false|false” custom_margin_last_edited=”on|phone” custom_padding=”|||0px|false|false” text_font_size_tablet=”16px” text_font_size_phone=”16px” text_font_size_last_edited=”on|tablet” global_colors_info=”{}”]<\/p>\n

Mise en place.<\/strong> Esbandiu les verdures per al brou i talleu-les a bresa. Talleu la ceba a daus i ratlleu el tom\u00e0quet per al sofregit, descartant-ne la pell. Netegeu i raspegeu els musclos i talleu la s\u00edpia neta a trossos d\u2019uns 5 cm. Si ho preferiu, podeu pelar les gambes i treure\u2019n els budells. Piqueu les ametlles en un morter o en un processador d\u2019aliments.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ make_equal=”on” _builder_version=”4.25.1″ _module_preset=”default” custom_padding=”3px|||||” custom_css_main_element=”display: flex; ” global_colors_info=”{}”][et_pb_column type=”1_4″ module_class=”recipe-columns” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe-columns” _builder_version=”4.27.2″ _module_preset=”default” text_font=”Merriweather|800|||||||” text_text_color=”#764f73″ text_font_size=”30px” width=”30px” custom_margin_tablet=”” custom_margin_phone=”|0px|||false|false” custom_margin_last_edited=”on|phone” custom_padding_tablet=”” custom_padding_phone=”|0px|||false|false” custom_padding_last_edited=”on|phone” module_alignment_tablet=”” module_alignment_phone=”left” module_alignment_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

2.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”3_4″ module_class=”recipe-columns” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe-columns” _builder_version=”4.27.4″ _module_preset=”default” text_font=”Merriweather|–et_global_body_font_weight|||||||” text_line_height=”30px” custom_margin=”|||-200px|false|false” custom_margin_tablet=”-4%|||-80%|false|false” custom_margin_phone=”-6%|4%||-70%|false|false” custom_margin_last_edited=”on|phone” custom_padding=”|||0px|false|false” text_font_size_tablet=”16px” text_font_size_phone=”16px” text_font_size_last_edited=”on|tablet” global_colors_info=”{}”]<\/p>\n

Fumet.<\/strong> En una olla de mida petita o mitjana, salteu les verdures en 1-2 cullerades d\u2019oli d\u2019oliva verge extra fins que quedin lleugerament caramel\u00b7litzades per potenciar el gust del brou. Quan estiguin daurades, afegiu-hi l\u2019aigua, el llorer i el julivert. Cuineu-ho a foc baix durant 20 minuts. Coleu el brou i manteniu-lo calent.
\ud83d\udca1<\/span>Consell:<\/strong> Eviteu bullir el brou a foc alt per evitar que s\u2019enterboleixi. Si no teniu espines de peix, tamb\u00e9 podeu fer servir un brou de peix o de verdures comprat a la botiga.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ make_equal=”on” _builder_version=”4.25.1″ _module_preset=”default” custom_padding=”3px|||||” custom_css_main_element=”display: flex; ” global_colors_info=”{}”][et_pb_column type=”1_4″ module_class=”recipe-columns” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe-columns” _builder_version=”4.27.2″ _module_preset=”default” text_font=”Merriweather|800|||||||” text_text_color=”#764f73″ text_font_size=”30px” width=”30px” custom_margin_tablet=”” custom_margin_phone=”|0px|||false|false” custom_margin_last_edited=”on|phone” custom_padding_tablet=”” custom_padding_phone=”|0px|||false|false” custom_padding_last_edited=”on|phone” module_alignment_tablet=”” module_alignment_phone=”left” module_alignment_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

3.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”3_4″ module_class=”recipe-columns” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe-columns” _builder_version=”4.27.4″ _module_preset=”default” text_font=”Merriweather|–et_global_body_font_weight|||||||” text_line_height=”30px” custom_margin=”|||-200px|false|false” custom_margin_tablet=”-4%|||-80%|false|false” custom_margin_phone=”-6%|4%||-70%|false|false” custom_margin_last_edited=”on|phone” custom_padding=”|||0px|false|false” text_font_size_tablet=”16px” text_font_size_phone=”16px” text_font_size_last_edited=”on|tablet” global_colors_info=”{}”]Allioli.<\/strong> Combineu els ingredients en un recipient estret. Mantingueu la batedora de m\u00e0 a la part inferior i barregeu lentament fins que s\u2019emulsioni al voltant del 80% (semblar\u00e0 una l\u00e0mpada de lava). A continuaci\u00f3, moveu la batedora amunt i avall fins que quedi totalment barrejat en una emulsi\u00f3 espessa i cremosa.
\n\ud83d\udca1Consell:<\/strong> Feu l\u2019allioli abans de cuinar per si la maionesa es talla. Aix\u00ed tindreu temps per tornar-ho a provar sense estr\u00e8s.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ make_equal=”on” _builder_version=”4.25.1″ _module_preset=”default” custom_padding=”3px|||||” custom_css_main_element=”display: flex; ” global_colors_info=”{}”][et_pb_column type=”1_4″ module_class=”recipe-columns” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe-columns” _builder_version=”4.27.2″ _module_preset=”default” text_font=”Merriweather|800|||||||” text_text_color=”#764f73″ text_font_size=”30px” width=”30px” custom_margin_tablet=”” custom_margin_phone=”|0px|||false|false” custom_margin_last_edited=”on|phone” custom_padding_tablet=”” custom_padding_phone=”|0px|||false|false” custom_padding_last_edited=”on|phone” module_alignment_tablet=”” module_alignment_phone=”left” module_alignment_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

4.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”3_4″ module_class=”recipe-columns” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe-columns” _builder_version=”4.27.4″ _module_preset=”default” text_font=”Merriweather|–et_global_body_font_weight|||||||” text_line_height=”30px” custom_margin=”|||-200px|false|false” custom_margin_tablet=”-4%|||-80%|false|false” custom_margin_phone=”-6%|4%||-70%|false|false” custom_margin_last_edited=”on|phone” custom_padding=”|||0px|false|false” text_font_size_tablet=”16px” text_font_size_phone=”16px” text_font_size_last_edited=”on|tablet” global_colors_info=”{}”]Sofregit.<\/strong> Escalfeu la meitat de l\u2019oli en una paella i sofregiu lleugerament els fideus fins que estiguin daurats i cruixents. Retireu-los i reserveu. A la mateixa paella, salteu les s\u00edpies o els calamars fins que agafin un color tirant a violeta, i despr\u00e9s reserveu-los. Afegiu-hi l\u2019oli restant, sofregiu la ceba fins que quedi transl\u00facida i, a continuaci\u00f3, afegiu-hi el tom\u00e0quet ratllat i el tom\u00e0quet concentrat. Afegiu-hi una mica de sal i deixeu-ho coure a foc mitj\u00e0 durant 10 minuts. Afegiu-hi el pebre vermell i el vi blanc, i deixeu-ho coure a foc baix durant 10-20 minuts m\u00e9s, remenant de tant en tant.
\n\ud83d\udca1<\/span>Consell:<\/strong> No deixeu la paella desatesa durant aquest pas, ja que els ingredients es poden cremar f\u00e0cilment.<\/strong>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ make_equal=”on” _builder_version=”4.25.1″ _module_preset=”default” custom_padding=”3px|||||” custom_css_main_element=”display: flex; ” global_colors_info=”{}”][et_pb_column type=”1_4″ module_class=”recipe-columns” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe-columns” _builder_version=”4.27.2″ _module_preset=”default” text_font=”Merriweather|800|||||||” text_text_color=”#764f73″ text_font_size=”30px” width=”30px” custom_margin_tablet=”” custom_margin_phone=”|0px|||false|false” custom_margin_last_edited=”on|phone” custom_padding_tablet=”” custom_padding_phone=”|0px|||false|false” custom_padding_last_edited=”on|phone” module_alignment_tablet=”” module_alignment_phone=”left” module_alignment_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

5.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”3_4″ module_class=”recipe-columns” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe-columns” _builder_version=”4.27.2″ _module_preset=”default” text_font=”Merriweather|–et_global_body_font_weight|||||||” text_line_height=”30px” custom_margin=”|||-200px|false|false” custom_margin_tablet=”-4%|||-80%|false|false” custom_margin_phone=”-6%|4%||-70%|false|false” custom_margin_last_edited=”on|phone” custom_padding=”|||0px|false|false” text_font_size_tablet=”16px” text_font_size_phone=”16px” text_font_size_last_edited=”on|tablet” global_colors_info=”{}”]<\/p>\n

Fideu\u00e0.<\/strong> Quan el sofregit s\u2019hagi caramel\u00b7litzat, afegiu amb cura la s\u00edpia, els fideus torrats i el brou calent a la paella, barrejant b\u00e9. Coeu a foc fort uns 3 minuts, despr\u00e9s baixeu el foc a mitj\u00e0 i deixeu-ho coure 10 minuts m\u00e9s. Col\u00b7loqueu-hi les gambes i els musclos de manera uniforme i continueu cuinant a foc baix fins que els mariscs estiguin cuits (o s\u2019hagin obert) i els fideus es quedin relativament eixuts. Espolvoreu l\u2019ametlla picada per sobre, retireu la paella del foc i cobriu-la amb un drap de cuina durant 10 minuts. Guarniu amb julivert acabat de picar i serviu-la amb una mica d\u2019allioli.<\/p>\n

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Convida\u2019m a una copa de sangria \ud83c\udf77<\/strong><\/h3>\n

Pots col\u00b7laborar amb aquest projecte fent clic al bot\u00f3 de sota. Thanks a bunch!<\/strong><\/em>\ud83e\udd17<\/strong><\/p>\n

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Altres receptes que et poden agradar…<\/h3>\n

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Segueix-me<\/p>\n

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Subscriu-te al butllet\u00ed per rebre les darreres receptes.<\/p>\n

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Sobre mi<\/h4>\n

I’m Anthony, the Hungry Yankee! <\/em>
Soc un noi d’un poble petit de Calif\u00f2rnia que es va instal\u00b7lar a la gran ciutat de Barcelona l’any 2006. Acompanya\u2019ns a mi i a la meva petita companya peludeta, la Mimosa, mentre preparo \u00e0pats casolans tant de la meva terra natal, els EUA, com de la meva terra adoptiva, Catalunya.<\/span>
Bon profit!<\/strong><\/em> \ud83e\udd58\ud83c\udf77<\/span><\/p>\n

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Llegeix-ne m\u00e9s<\/p>\n

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Veure m\u00e9s categories<\/h4>\n

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CUINA CATALANALa fideu\u00e0 \u00e9s un plat tradicional valenci\u00e0 semblant a la paella per\u00f2 fet amb fideus curts en comptes d\u2019arr\u00f2s. Es va originar a la regi\u00f3 costanera de Gandia i es va popularitzar a quasi tota la costa mediterr\u00e0nia d\u2019Espanya, incloent-hi Catalunya. 90 minuts\u00a0 \u00a0\u00a0 per Anthony Hadley 90 minuts per Anthony HadleyLa fideu\u00e0 no […]<\/p>\n","protected":false},"author":2,"featured_media":1642,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[47,51,50,49],"tags":[],"class_list":["post-2207","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuina-catalana","category-seafood-ca","category-pasta-ca","category-main-course-ca"],"yoast_head":"\nFideu\u00e0 - The Hungry Yankee<\/title>\n<meta name=\"description\" content=\"La fideu\u00e0 \u00e9s un plat tradicional valenci\u00e0 semblant a la paella per\u00f2 fet amb fideus curts en comptes d'arr\u00f2s i popular a la cuina catalana.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehungryyankee.com\/ca\/fideua\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fideu\u00e0 - 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