INGREDIENTS
250 g noodle number 2
1 liter of fish and seafood broth
12 clean baby squid
12 peeled prawns
1 onion
2 garlic
150 g crushed tomato
Olive oil
Alioli as an accompaniment (optional)
ELABORATION
Grill the baby squid and prawns and set aside.
In a paella pan, sauté the onion and garlic over low heat until well poached. Add the crushed tomato and reduce until the sauce is well concentrated.
Brown the noodles with a drizzle of oil in the oven at 180ºC, stirring from time to time so that the browning is homogeneous.
Add the noodles to the stir-fry and sauté. Add the boiling broth (approximately twice as much broth as noodles, although this amount may vary depending on the noodles).
Cook for the time indicated by the noodle manufacturer.
When the noodles are ready, add the prawns and squid.
For a more golden brown and crispy result, finish in the oven for 2-3 minutes at 220ºC.
Serve with aioli.
And enjoy!