Fideua Negra With Seafood (Fideuà Negra Con Mariscos)

Name: Fideua Negra With Seafood (Fideuà Negra Con Mariscos)
Ingredients: 17 oz. 500g thin pasta (we used Gallo brand Fideo No. 1) or vermicelli broken into small pieces); 21 oz. 600g mixed seafood (such as shrimp, squid, mussels, and clams), cleaned and prepared; 1 onion (finely diced); 2 cloves garlic (minced); 1 red bell pepper (diced fine); 2 tomatoes (grated and skin removed); 2-3 tablespoons squid ink; 1 teaspoon La Dalia Spanish Sweet smoked paprika; 1/2 teaspoon ground black pepper; 1/4 teaspoon cayenne pepper (adjust to taste); 4 cups fish or seafood broth; 4 tablespoons Extra Virgin Olive Oil; Salt (to taste); Fresh parsley (chopped, for garnish); 1 lemon in wedges (for garnish)

thespanishradish.com

Savor Fideua Negra with seafood, an exquisite blend of flavors: tender seafood and rich squid ink-infused pasta cooked in a seafood broth. A classic Spanish recipe.

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Ingredients

17 oz. 500g thin pasta (we used Gallo brand Fideo No. 1) or vermicelli broken into small pieces)
21 oz. 600g mixed seafood (such as shrimp, squid, mussels, and clams), cleaned and prepared
1 onion (finely diced)
2 cloves garlic (minced)
1 red bell pepper (diced fine)
2 tomatoes (grated and skin removed)
2-3 tablespoons squid ink
1 teaspoon La Dalia Spanish Sweet smoked paprika
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (adjust to taste)
4 cups fish or seafood broth
4 tablespoons Extra Virgin Olive Oil
Salt (to taste)
Fresh parsley (chopped, for garnish)
1 lemon in wedges (for garnish)