Seafood fideuà

Name: Seafood fideuà
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 400g Mussels; 8 Prawns; 2 pinches Saffron; 350g Vermicelli Pasta; 5 tblsp Olive Oil; 1 large Onions; 3 cloves Garlic; 2 tbs Paprika; 1 tail Monkfish; 4 Baby Squid; 650ml Fish Stock; 2 large Tomatoes; Juice of 1 Lemon; Topping Parsley

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Serves 8 412 kcal per serving Prep 25 min Cook 40 min

Ingredients

400g Mussels
8 Prawns
2 pinches Saffron
350g Vermicelli Pasta
5 tblsp Olive Oil
1 large Onions
3 cloves Garlic
2 tbs Paprika
1 tail Monkfish
4 Baby Squid
650ml Fish Stock
2 large Tomatoes
Juice of 1 Lemon
Topping Parsley

Instructions

Clean the mussels under cold running water, discarding any with cracked shells. Tap each shell on the sink; if it stays open, discard it. Remove any beards or debris, then keep the mussels covered with a cold, damp cloth until needed.
Peel the prawns along the body only, leaving the heads and tails on. Cut along the back and remove the vein. Chill until ready to use.
Place the saffron in a small cup, cover with 50 ml of boiling water and leave to infuse for 10 minutes. If using vermicelli, break it into pieces about 1 cm long.
Heat the olive oil in a wide frying pan with high sides or a paella pan. Add the onion and cook for about 5 minutes until soft. Stir in the garlic and cook for 1 minute more. Add the vermicelli and cook, stirring occasionally, for about 5 minutes until toasted and golden. Stir in the paprika.
Add the monkfish, squid and the saffron with its soaking liquid, seasoning well. Spread everything in an even layer, pour over the hot fish stock and scatter the tomatoes on top. Bring to a gentle simmer, cover tightly and cook for about 6 minutes.
Uncover and stir to moisten the top layer of pasta. Push the mussels into the fideuà hinge-side down so they stand upright, and arrange the prawns on top. Cover again and cook for a further 6 minutes until the mussels have opened, the prawns are pink and the pasta is tender.
Remove the lid and simmer for 2–3 minutes more to reduce most of the remaining liquid, leaving a little to prevent sticking. Rest for 2–3 minutes, squeeze over the lemon juice, add the lemon wedges and scatter with parsley before serving.

Tips

Toast the dry fideo noodles in the pan with a little oil until golden brown before adding any liquid; this adds a nutty depth.
Use a high-quality, flavorful seafood stock as the noodles will absorb all of the liquid.
Do not stir the noodles once the stock is added; this allows a ‘socarrat’ (crispy bottom) to form, just like in paella.

Variations

Squid Ink Fideuá: Add a packet of squid ink to the stock for a dramatic black version (Fideuá Negra).
Mixed Meat: Add some diced chicken or chorizo along with the seafood for a ‘mixta’ version.