https://picsandcakes.com/blog/tags/fideu%C3%A1/Recent content in Fideuá on Pics and Cakeshttps://picsandcakes.com/og-image.pnghttps://picsandcakes.com/og-image.pngHugo -- 0.146.0esWed, 27 Feb 2013 13:25:46 +0000https://picsandcakes.com/blog/en/posts/fideua/Wed, 27 Feb 2013 13:25:46 +0000https://picsandcakes.com/blog/en/posts/fideua/<p>Today we bring you an adaptation of the fideuá from Spain&rsquo;s eastern coast, which is mainly made with fish and seafood. Everyone knows my dislike for fish, so when my mom made this dish, swapping the fish for pork secreto, I jumped right on it.</p> <p><a href="https://picsandcakes.com/blog/images/2011/07/IMG_151.jpg"><img alt="Pics and Cakes" loading="lazy" src="https://picsandcakes.com/blog/images/2011/07/IMG_151.jpg"></a></p> <h3 id="what-do-we-need"><strong>What do we need?</strong></h3> <ul> <li> <p>200 g (7 oz) pork secreto</p> </li> <li> <p>200 g (7 oz) fideuá pasta</p> </li> <li> <p>Water</p> </li> <li> <p>Mushrooms</p> </li> <li> <p>Saffron</p> </li> <li> <p>Salt</p> </li> <li> <p>Olive oil</p>https://picsandcakes.com/blog/posts/fideua/Wed, 27 Feb 2013 13:25:46 +0000https://picsandcakes.com/blog/posts/fideua/<p>Hoy os traemos una adaptación de la fideuá de la costa levantina, la cual se hace principalmente con pescado y marisco. Es conocido por todos mi animadversión al pez, por lo que cuando mi madre preparó este plato, en el que se sustituye el pescado por secreto, en seguida me hice con él.</p> <p><a href="https://picsandcakes.com/blog/images/2011/07/IMG_151.jpg"><img alt="Pics and Cakes" loading="lazy" src="https://picsandcakes.com/blog/images/2011/07/IMG_151.jpg"></a></p> <p> </p> <h3 id="qué-necesitamos"><strong>¿Qué necesitamos?</strong></h3> <ul> <li> <p>200 g de secreto</p> </li> <li> <p>200 g de pasta para fideuá</p> </li> <li> <p>Agua</p> </li> <li> <p>Setas</p>