Seafood fideuà
A Spanish seafood fideuà featuring saffron-infused vermicelli cooked with mussels, prawns, monkfish and squid in a fragrant tomato stock, finished with lemon and parsley.
Pasos
- 1
Rinse and prep seafood: mussels, prawns; discard any open or broken shells and debeard mussels; keep chilled until cooking.
- 2
Soak saffron in 50 ml hot water for 10 minutes.
- 3
If using vermicelli, crush into pieces about 1 cm long.
- 4
Heat olive oil in a wide pan and sauté onion for 5 minutes until soft; add garlic and cook 1 minute more; add vermicelli and toast for 5 minutes until brown; stir in paprika.
- 5
Stir through monkfish, squid and saffron with its soaking water; spread ingredients evenly, then pour in hot stock and scatter tomatoes on top.
- 6
Bring to a simmer, cover tightly, and cook for 6 minutes.
- 7
Uncover and stir to incorporate the dry top layer of pasta; nestle mussels into the pasta and arrange prawns on top; cover tightly and cook for another 6 minutes, or until mussels are open, prawns are pink, and the pasta is cooked; simmer 2–3 minutes to reduce most of the remaining liquid.
- 8
Let rest for 2–3 minutes, then squeeze over lemon juice and arrange lemon wedges on top; garnish with parsley and serve.
