ChefBookDinner · Spanish
Seafood fideuà
A traditional Spanish seafood dish similar to paella, but made with short, toasted vermicelli noodles instead of rice.
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- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Serves
- 4
- Level
- Medium
Method
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Clean the mussels by running under cold water; discard any that are broken or stay open when tapped. Remove barnacles and beards. Peel the prawn shells on the body section only, leaving heads and tails intact, and remove the digestive tract.
Soak the saffron in 50ml hot water for 10 minutes. Crush the vermicelli pasta into small pieces (about 1cm long) by hand.
Heat olive oil in a large pan. Sauté the onion for 5 minutes until soft. Add garlic for 1 minute, then add the crushed vermicelli and toast for 5 minutes until browned. Stir in the paprika.
Stir in the monkfish, squid, and saffron water. Season well. Layer the ingredients evenly, pour over the hot fish stock, and scatter tomatoes on top. Cover and simmer on medium heat for 6 minutes.
Uncover and stir the pasta. Press the mussels into the pasta vertically and arrange prawns on top. Cover and cook for another 6 minutes until seafood is cooked through.
Simmer uncovered for 2-3 minutes to reduce remaining liquid. Let sit for a few minutes, then finish with lemon juice and fresh parsley.
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