Seafood
Easy Seafood fideuà Recipe
If you enjoy authentic Easy Seafood fideuà Recipe cuisine, this homemade Seafood recipe is worth trying at home....
⏱️
17 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
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 gently 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 cook thoroughly.
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
cool down until you’re ready to cook thoroughly.
10
Put the saffron in a small cup, put a lid on with 50ml kettle-burning liquid and set aside for 10 mins.
11
If using vermicelli, put in a mixing bowl and grind down to little pieces (about 1cm long) with your hands.
12
mildly hot the coat in a large frying skillet with at least a 3cm lip, or a 40cm paella skillet.
13
toss in the shallot and agitate around the skillet for 5 mins until soft.
14
toss in the garlic and cook thoroughly for 1 min more, then tip in the vermicelli and cook thoroughly for 5 mins, stirring from time to time, until the vermicelli is toasted brown.
15
agitate in the paprika.
16
Keeping the mildly hot moderate, agitate through the monkfish, squid and saffron with its liquid, seasoning well.
17
Spread the items required out in an even layer, then stream in over the burning stock and scatter the tomatoes on top.
18
Bring to a low-boil, then put a lid on the whole dish with a tight-fitting lid (or foil).
19
Turn the mildly hot to medium and cook thoroughly for 6 mins.
20
Uncover and agitate 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, put a lid on tightly and cook thoroughly for another 6 mins or until the mussels are open, the prawns are pink and the pasta is cooked through.
23
Leave to low-boil for another 2-3 mins to cook thoroughly off most of the remaining liquid (leave a little in the skillet 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
50 mins
50 mins
Recipe Time chart
Preparation Time
17 minsCooking Time
33 minsTotal Time
50 minsMaster Chef
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