Being the fideuà one of our favorite dishes, today we have made this variant that has nothing to envy to the traditional one, a recipe for shitake mushroom and butifarra sausage Fideuà that will make you lick your fingers. Both the fideuà and the butifarra are usually accompanied by all i oli in Catalunya, so you can imagine that the combination is a sure success.
For dough (for a pizza of about 25 cm)
- 300 gramos de fideos
- 3 Butifarra Sausages
- 200gr sliced Shitake Fungi
- 2 tomatoes or the equivalent of tomatoes sauce.
- 1 Onion
- 3 garlic cloves
- 1 ñora, replace with saffron if you don’t have it.
- 600ml of beef broth
- 1 stsp of hot paprika
- Extra Virgin Olive Oil
- Ali Oli.
Peel and chop the onion and garlic cloves, grate the tomatoes and add a pinch of sugar to avoid acidity. Remember, you can also use tomate sauce instead. Put olive oil in a saucepan or paella pan to heat, meanwhile chop the sausage. When the oil is hot, add the sausage and cook over high heat to brown. Once browned, lower the heat and add the onion, poach it for a few minutes and then add the minced garlic, in two minutes add the ñora meat (or saffron), tomato, mushrooms, thyme and paprika, season to taste, mix well and continue cooking over a little higher heat for 3 minutes or until the water has evaporated. Then add the fideua and toast them over medium heat for a few minutes, when the paella pan is dry, add the broth and raise the heat, when it starts to boil reduce it to medium/low heat and cook for about 8-10 minutes or until the broth has been absorbed.