Seafood
Authentic Seafood fideuà
If you enjoy authentic Authentic Seafood fideuà cuisine, this homemade Seafood recipe is worth trying at home....
⏱️
14 Min Prep
🔥
18 Min Cook
🍽️
2 Servings
🥗
Non-Vegetarian
Ingredients
- 400g Mussels
- 8 Prawns
- 2 pinches Saffron
- 350g Vermicelli Pasta
- 5 tblsp Olive Oil
- 1 large Onions
- 3 cloves Garlic
- 2 tbs Paprika
- 1 tail Monkfish
- 4 Baby Squid
- 650ml Fish Stock
- 2 large Tomatoes
- Juice of 1 Lemon
- Topping Parsley
Instructions
1
heat to boiling point the kettle.
2
Empty the mussels into a colander and run under cold liquid.
3
Throw away any with broken shells.
4
Pick through the shells, tapping each one on the side of the sink – they should be closed or should gradually close when tapped – if they stay open, throw them away.
5
If any of the shells still have barnacles or stringy beards attached, pull them off with a cutlery knife and rinse the shells well.
6
Keep in the colander, covered with a cold, damp cloth, until you’re ready to mildly hot.
7
skin the prawn shells on the body section only – leave the heads and tails intact.
8
Score down the backs and pull out any gritty entrails.
9
ice until you’re ready to mildly hot.
10
Put the saffron in a small cup, seal with 50ml kettle-burning liquid and set aside for 10 mins.
11
If using vermicelli, put in a mixing bowl and pulverize to little pieces (about 1cm long) with your hands.
12
mildly hot the oil in a large frying pot with at least a 3cm lip, or a 40cm paella pot.
13
introduce the bulb produce and swirl around around the pot for 5 mins until soft.
14
introduce the garlic and mildly hot for 1 min more, then tip in the vermicelli and mildly hot for 5 mins, stirring from time to time, until the vermicelli is toasted brown.
15
swirl around in the paprika.
16
Keeping the mildly hot moderate, swirl around through the monkfish, squid and saffron with its liquid, seasoning well.
17
Spread the items required out in an even layer, then transfer over the burning stock and scatter the tomatoes on top.
18
Bring to a stew, then seal the whole dish with a tight-fitting lid (or foil).
19
Turn the mildly hot to medium and mildly hot for 6 mins.
20
Uncover and swirl around to incorporate the parched top layer of pasta.
21
Push the mussels into the pasta so the hinges are buried in the bottom of the dish, and they stand straight up.
22
Arrange the prawns on top, seal tightly and mildly hot for another 6 mins or until the mussels are open, the prawns are pink and the pasta is cooked through.
23
Leave to stew for another 2-3 mins to mildly hot off most of the remaining liquid (leave a little in the pot to prevent the pasta from sticking together).
24
Allow to sit for 2-3 mins, then squeeze over the lemon extract and arrange the wedges on top.
25
Scatter with parsley before serving.
Recipe Information
Cuisine
Spanish
Spanish
Course
Seafood
Seafood
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
32 mins
32 mins
Recipe Time chart
Preparation Time
14 minsCooking Time
18 minsTotal Time
32 minsMaster Chef
Turn everyday ingredients into extraordinary meals with our carefully selected collection of recipes for every occasion. From nutritious breakfasts and satisfying dinners to indulgent desserts and festive celebrations, every recipe is created to inspire creativity in the kitchen. Easy instructions, practical cooking tips, and flavorful combinations help you prepare restaurant-quality dishes at home. Discover new favorites, improve your cooking skills, and enjoy sharing delicious homemade food with those you love.
You May Also Like
Ham croquetas Made Simple
View Recipe
Easy Chorizo & soft-boiled egg salad Recipe
View Recipe