Spanish noodles with seafood

Directions

• The most important thing is to dry the noodles in the oven to a light brown color. To do this, send it evenly sprinkled on the baking sheet into the oven for 10 minutes at 200 ° C. It is necessary to proceed from the possibilities of the stove and adjust the recipe for themselves. Oven after cooking noodles do not turn off. She is still useful.
  
• Next, in a wide skillet in olive oil, fry finely chopped onion and garlic. Behind them send the zucchini, cut into cubes with a facet of 5 mm. Once the zucchini is roasted, send the noodles there and pour over the fish broth and 50 g of bisque sauce. Add all the spices and cook over low heat.
• Fry seafood for 5 minutes in a separate frying pan in olive oil with chopped garlic. Seafood can be used any.
  
• Put fried seafood over noodles. Then send the pan with all this magnificence into the oven for a few minutes. During this time, the noodles will stand on end and will stand like a detachment of soldiers. This is very funny, and an indication that fideuá is ready.
• Prepare the sauce for shawarma. To do this, beat the proteins, 10 g of garlic, lemon juice, 150 ml of vegetable oil, salt and pepper to a lush white mass.
  
• Remove the pan from the oven, sprinkle with finely or not very finely chopped greens and flavor with shawarma sauce.