Seafood fideuà

Name: Seafood fideuà
Prep time: 32 min
Cook time: 20 min
Total time: 52 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 14 oz mussels; 8 shrimps; 2 saffrons; 12 oz vermicelli pasta; ¼ cup + 1 tbsp olive oil; 1 onion; 3 cloves garlic; 2 tbsp paprika; 1 monkfish; 4 baby squids; 2 ¾ cups fish stock; 2 tomatoes; Juice of 1 lemon; Topping parsley

A Spanish dinner. Ready in about 52 minutes. Difficulty: medium.

32 minPrep (about)
20 minCook (about)
52 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredients

11 oz mussels
6 shrimps Shopping tip: Shrimp (UK: prawns). Raw or frozen works.

Fresh & other

9 oz vermicelli pasta
1 onion
2 cloves garlic
1 monkfish
3 baby squids
2 cups fish stock Shopping tip: Seafood stock or clam juice (near the canned fish). Chicken broth works.
2 tomatoes
Juice of 1 lemon
Topping parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.

Sauces & oils

4 tbsp olive oil

Spices & seasonings (2): saffrons, paprika

2 saffrons
1 ½ tbsp paprika

How to make it

Steps in our own plain words.

Boil the kettle.
Empty the mussels in a colander and run under cold water.
Throw away any with broken shells.
Pick through the shells, tapping every one on your side of your sink – they should be closed or should close when tapped – if stay open, throw them away.
If any of your shells still have barnacles stringy beards attached, pull them off using a cutlery knife and rinse the shells fully.
Keep in your colander, covered with a cold, damp cloth, till you’re ready to cook.
Peel your prawn shells on your body section only – leave your heads and tails intact.
Score down your backs and pull out any gritty entrails.
Chill until you’re ready to cook.
Put the saffron in a small cup.
Cover with 3 ½ tbsp kettle-hot water.
Set aside for 10 mins.
If using vermicelli, put in bowl and crush to little bits (about ½ inch long) with your hands.
Heat the oil in a big frying pan using at least 1 ¼ inches lip, or a 16 inches paella pan.
Add the onion.
Mix around the pan for 5 mins till soft.
Add the garlic.
Cook for 1 min more.
Tip in the vermicelli.
Cook for 5 mins, until the vermicelli is toasted brown.
Stir from time to time.
Stir in the paprika.
Keeping the heat moderate.
Stir saffron, squid and through the monkfish with its water, seasoning well.
Spread your ingredients out in an even layer.
Pour over your hot stock and scatter the tomatoes over the top.
Bring to a simmer.
Cover your whole dish with a tight-fitting lid.
Turn the heat to medium.
Cook for 6 mins, uncover.
Stir to mixed in the dry top layer of pasta.
Push the mussels in your pasta so your hinges are buried in the bottom of your dish, and they stand straight up.
Arrange the prawns on top.
Cover tightly.
Cook for another 6 mins until the pasta is cooked, the prawns are pink and the mussels are open through.
Leave.
Simmer for another 2-3 mins to heat off most of the remaining liquid.
Let it sit for 2-3 mins.
Squeeze over your lemon juice and arrange the wedges over the top.
Scatter with parsley before serving.