Seafood fideuà
A flavorful Spanish seafood fideuà with toasted vermicelli, succulent prawns, mussels, monkfish and squid in a saffron-infused fish broth, brightened with tomato, lemon and parsley.
Servings
4
Difficulty
Easy
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Ingredients
main
- 400 g mussels
- 8 pcs prawns
- 0.0002 kg saffron
- 350 g vermicelli pasta
- 5 tbsp olive oil
- 1 pcs onion (large)
- 3 pcs garlic cloves
- 2 tbsp paprika
- 1 monkfish (tail)
- 4 pcs baby squid
- 650 ml fish stock
- 2 pcs tomatoes (large)
- 1 pcs lemon juice
- 1 parsley (topping)
Directions
- Clean mussels under cold water, discard broken or persistently open shells and remove beards; keep covered in a colander until ready.
- Peel prawn bodies leaving heads and tails, devein by scoring backs and removing entrails; chill until needed.
- Place saffron in a small cup, pour 50ml hot water over and steep 10 minutes.
- If using vermicelli, break into ~1cm pieces by hand.
- Heat oil in a large pan, add onion and cook ~5 minutes until soft, add garlic and cook 1 minute.
- Add vermicelli and toast for ~5 minutes until browned, stir in paprika.
- Add monkfish, squid and saffron with its soaking water, season, spread evenly and pour over hot fish stock, scatter tomatoes on top.
- Bring to a simmer, cover tightly and cook over medium heat for 6 minutes.
- Uncover and stir to incorporate top pasta, push mussels into pasta hinge-down, arrange prawns on top, cover and cook another 6 minutes until mussels open and prawns are pink and pasta is cooked.
- Simmer 2–3 minutes to reduce liquid slightly, let rest 2–3 minutes, squeeze over lemon juice, arrange lemon wedges and scatter parsley before serving.