Seafood
Best Seafood fideuà Recipe
If you enjoy authentic Best Seafood fideuà Recipe cuisine, this homemade Seafood recipe is worth trying at home....
⏱️
19 Min Prep
🔥
33 Min Cook
🍽️
3 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
bring to a stew the kettle.
2
Empty the mussels into a colander and run under cold aqua.
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 bit by bit 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 bring to temperature.
7
pare 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
chill until you’re ready to bring to temperature.
10
Put the saffron in a small cup, lid with 50ml kettle-fiery aqua and set aside for 10 mins.
11
If using vermicelli, put in a mixing bowl and smash to little pieces (about 1cm long) with your hands.
12
bring to temperature the cooking oil in a large frying wok with at least a 3cm lip, or a 40cm paella wok.
13
empty in the shallot and swirl around around the wok for 5 mins until soft.
14
empty in the garlic and bring to temperature for 1 min more, then tip in the vermicelli and bring to temperature for 5 mins, stirring from time to time, until the vermicelli is toasted brown.
15
swirl around in the paprika.
16
Keeping the bring to temperature moderate, swirl around through the monkfish, squid and saffron with its aqua, seasoning well.
17
Spread the components out in an even layer, then empty over the fiery stock and scatter the tomatoes on top.
18
Bring to a stew, then lid the whole dish with a tight-fitting lid (or foil).
19
Turn the bring to temperature to medium and bring to temperature for 6 mins.
20
Uncover and swirl around to incorporate the dehydrated 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, lid tightly and bring to temperature 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 bring to temperature off most of the remaining liquid (leave a little in the wok to prevent the pasta from sticking together).
24
Allow to sit for 2-3 mins, then squeeze over the lemon nectar 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
52 mins
52 mins
Recipe Time chart
Preparation Time
19 minsCooking Time
33 minsTotal Time
52 minsMaster Chef
Cooking becomes more enjoyable with recipes that are simple, flavorful, and easy to follow. Our extensive collection includes healthy meals, comforting classics, festive dishes, vegetarian favorites, and irresistible desserts from different cuisines around the globe. Every recipe is carefully tested to ensure great results while saving you time in the kitchen. Whether you're cooking for yourself or entertaining guests, you'll discover delicious ideas that make every meal memorable and satisfying for everyone at the table.
You May Also Like
Seafood rice Recipe At Home
View Recipe
Best Gambas al ajillo Recipe
View Recipe