Dinner

Seafood fideuà

Name: Seafood fideuà
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Spanish
Ingredients: 400g Mussels, cleaned; 8 Prawns, shelled and deveined, heads and tails left intact; 2 pinches Saffron, soaked in hot water; 350g Vermicelli pasta, crushed into small pieces if needed; 5 tblsp Olive oil; 1 large Onion, large, chopped; 3 cloves Garlic, chopped; 2 tbs Paprika; 1 tail Monkfish, cut into pieces; 4 Baby squid; 650ml Fish stock, hot; 2 large Tomatoes, large, chopped; Lemon, juiced, with wedges reserved, juice of 1; Parsley, for topping, Topping

A Spanish seafood fideuà made with toasted vermicelli, monkfish, squid, prawns, mussels, saffron, and fish stock.

45 min
550 kcal
Pescatarian
Spanish
Seafood
Pasta

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 4 servings

Steps

Step 1:
Boil the kettle.
Step 2:
Put the mussels in a colander and rinse under cold water.
Step 3:
Discard any mussels with broken shells.
Step 4:
Check the shells, tapping each one against the sink; discard any that stay open after being tapped.
Step 5:
Remove any barnacles or stringy beards with a cutlery knife, then rinse the mussels well.
Step 6:
Keep the mussels in the colander, covered with a cold, damp cloth, until ready to cook.
Step 7:
Peel the prawn shells from the body sections, leaving the heads and tails intact.
Step 8:
Score the prawn backs and remove any gritty entrails.
Step 9:
Chill the prawns until ready to cook.
Step 10:
Put the saffron in a small cup, cover with 50ml kettle-hot water, and set aside for 10 minutes.
10 min
Step 11:
If using vermicelli, crush it in a bowl with your hands into small pieces about 1cm long.
Step 12:
Heat the olive oil in a large frying pan with at least a 3cm lip, or in a 40cm paella pan.
Step 13:
Add the onion and cook, stirring, for 5 minutes until soft.
5 min
Step 14:
Add the garlic and cook for 1 minute more.
1 min
Step 15:
Add the vermicelli and cook for 5 minutes, stirring occasionally, until toasted brown.
5 min
Step 16:
Stir in the paprika.
Step 17:
Keep the heat moderate and stir in the monkfish, baby squid, and saffron with its soaking water; season well.
Step 18:
Spread the ingredients into an even layer.
Step 19:
Pour over the hot fish stock and scatter the tomatoes on top.
Step 20:
Bring to a simmer, cover tightly with a lid or foil, reduce the heat to medium, and cook for 6 minutes.
6 min
Step 21:
Uncover and stir to incorporate the dry top layer of pasta.
Step 22:
Push the mussels into the pasta with their hinges buried at the bottom so they stand upright.
Step 23:
Arrange the prawns on top, cover tightly, and cook for another 6 minutes, until the mussels open, the prawns are pink, and the pasta is cooked through.
6 min
Step 24:
Simmer for a further 2 to 3 minutes to cook off most of the remaining liquid, leaving a little in the pan to prevent the pasta from sticking.
2–3 min
Step 25:
Let stand for 2 to 3 minutes, then squeeze over the lemon juice and arrange the lemon wedges on top.
2–3 min
Step 26:
Scatter with parsley before serving.