Seafood fideuà
Alright, folks, let's talk about Seafood fideuà! Get ready to dive into a dish bursting with flavors from the sea. Here's what you'll need: Mussels, Prawns, Saffron, Vermicelli Pasta, Olive Oil, Onions, Garlic, Paprika, Monkfish, and Baby Squid. Now, before we get started, let me share a little mishap I had with mussels once. I forgot to check if they were all closed before cooking, and let's just say it wasn't the most pleasant experience biting into a not-so-fresh one. So, make sure to tap those shells and toss out any stubborn ones that stay open! Here's a pro tip for you: When peeling the prawns, leave the heads and tails intact for a beautiful presentation. It's all about the details, right? While making this dish, I discovered that crushing the vermicelli into smaller pieces helps to soak up all the delicious flavors even better. Trust me, it's worth the extra effort! So, get your kettle boiling, prep those seafood goodies, and let's cook up a storm. From sautéing the onions to toasting the vermicelli, each step brings us closer to a mouthwatering Seafood fideuà. Enjoy every bite of this Spanish classic, my friends!
Ingredients
- Mussels400g
- Prawns8
- Saffron2 pinches
- Vermicelli Pasta350g
- Olive Oil5 tblsp
- Onions1 large
- Garlic3 cloves
- Paprika2 tbs
- Monkfish1 tail
- Baby Squid4
- Fish Stock650ml
- Tomatoes2 large
- LemonJuice of 1
- ParsleyTopping
Nutrition
Directions
- 1
Boil the kettle. Empty the mussels into a colander and run under cold water. Throw away any with broken shells. Pick through the shells, tapping each one on the side of the sink – they should be closed or should slowly close when tapped – if they stay open, throw them away. If any of the shells still have barnacles or stringy beards attached, pull them off with a cutlery knife and rinse the shells well. Keep in the colander, covered with a cold, damp cloth, until you’re ready to cook. Peel the prawn shells on the body section only – leave the heads and tails intact. Score down the backs and pull out any gritty entrails. Chill until you’re ready to cook.
- 2
Put the saffron in a small cup, cover with 50ml kettle-hot water and set aside for 10 mins. If using vermicelli, put in a bowl and crush to little pieces (about 1cm long) with your hands.
- 3
Heat the oil in a large frying pan with at least a 3cm lip, or a 40cm paella pan. Add the onion and stir around the pan for 5 mins until soft. Add the garlic and cook for 1 min more, then tip in the vermicelli and cook for 5 mins, stirring from time to time, until the vermicelli is toasted brown. Stir in the paprika.
- 4
Keeping the heat moderate, stir through the monkfish, squid and saffron with its water, seasoning well. Spread the ingredients out in an even layer, then pour over the hot stock and scatter the tomatoes on top. Bring to a simmer, then cover the whole dish with a tight-fitting lid (or foil). Turn the heat to medium and cook for 6 mins.
- 5
Uncover and stir to incorporate the dry top layer of pasta. Push the mussels into the pasta so the hinges are buried in the bottom of the dish, and they stand straight up. Arrange the prawns on top, cover tightly and cook for another 6 mins or until the mussels are open, the prawns are pink and the pasta is cooked through. Leave to simmer for another 2-3 mins to cook off most of the remaining liquid (leave a little in the pan to prevent the pasta from sticking together). Allow to sit for 2-3 mins, then squeeze over the lemon juice and arrange the wedges on top. Scatter with parsley before serving.
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