Fideua de costilla iberica adobada

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Fideua de costilla iberica adobada. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Fideua de costilla iberica adobada is one of the most popular of current trending foods in the world. It's enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Fideua de costilla iberica adobada is something that I have loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Fideua de costilla iberica adobada, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fideua de costilla iberica adobada delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fideua de costilla iberica adobada is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fideua de costilla iberica adobada estimated approx 50 minutos.

To get started with this recipe, we have to prepare a few ingredients. You can cook Fideua de costilla iberica adobada using 12 ingredients and 8 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Fideua de costilla iberica adobada:

1. 250 gr pasta para fideua
2. 1/2 kg costilla de cerdo adobada
3. 1 pimiento rojo
4. 1 cebolla
5. vino blanco
6. salsa de tomate
7. aceite
8. agua
9. sal
10. pimenton dulce
11. laurel
12. 2 dientes ajo

Steps to make to make Fideua de costilla iberica adobada

1. En una cazuela ancha o tipo paellera, doramos un poco las costillas y las reservamos. En aceite pochamos la cebolla , el ajo y
2. el pimiento rojo.
3. Incorporamos las costillas junto con una cucharadita de pimenton........seguidamente para que no se queme el vino blanco, el laurel
4. y cuando se evapore el alcohol........la salsa de tomate.
5. Echamos el doble de agua que de pasta........en este caso medio litro..........y dejamos cocer hasta que la costilla este tierna.
6. Añadimos la pasta de fideua y cocinamos unos 10 minutos .......hasta que la pasta este blandita........si vemos que necesitamos
7. mas agua vamos añadiendo para que la pasta quede perfectamente cocida.
8. Dejamos reposar y listo.

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