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Seafood fideuà
Seafood fideuà is a Seafood recipe associated by the provider with Spanish.
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General
Seafood fideuà is a Seafood recipe associated by the provider with Spanish.
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Measuring cups and spoons · Kitchen knife · Cutting board · Mixing bowl · Frying pan · Cooking pot · Stirring spoon
5 clear steps
Rinse and debeard the mussels. Discard broken shells and live mussels that remain open when tapped. Keep the cleaned mussels refrigerated under a damp cloth until cooking. Peel the prawn bodies, leaving heads and tails, remove the gritty veins and refrigerate until needed.
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.
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.
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.
Uncover and stir in the dry pasta on top. Stand the mussels hinge-down in the pasta and arrange the prawns above. Cover and cook for another 6 minutes or until the mussels open, the prawns are opaque and firm, and the pasta is tender. Fish must reach 63°C / 145°F. Discard mussels that do not open. Simmer uncovered for 2-3 minutes, leaving a little liquid to prevent sticking. Rest for 2-3 minutes, then add lemon juice, lemon wedges and parsley.
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