Ingredients
- 200 g leek
- 100 g red bell pepper
- 200 g vermicelli (fideuá type 1)
- 60 g drained berberechos (cockles, canned)
- 250 ml fish broth
- 1 tbs sieved tomatoes (tin)
- 3 tbs alioli (garlic sauce)
Preparation
1. Clean the leek and bell pepper and finely chop in the Quick Cut. Add everything to the pot and place it on Navigenio.
2. Heat on level 6 up to roasting window, switch to level 2 and roast the vegetables while stirring. Stir in all the remaining ingredients, including the sieved tomatoes.
3. Cover with Secuquick softline and close. Heat the pot on level 6 up to the soft window, switch to level 2 and cook with time setting «P» in the soft area.
4. At the end of cooking time, put the pot in the inverted lid and allow it to depressurize by itself. Remove the Secuquick, stir the fideuás thoroughly and let it stand briefly.
5. Spread the alioli over the fideuás, place the Navigenio overhead, switch to the large level, and then gratinate for approx. 4 minutes.
This recipe has been tested and approved by AMC.
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