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Homemade Seafood fideuà
Seafood

Homemade Seafood fideuà

Learn how to prepare Homemade Seafood fideuà with this simple recipe. Perfect for Seafood and ideal for Spanish lovers....

⏱️

16 Min Prep

🔥

36 Min Cook

🍽️

6 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
bubble 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 prepare.
7
strip 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 prepare.
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 container and grind down to little pieces (about 1cm long) with your hands.
12
mildly hot the cooking oil in a large frying skillet with at least a 3cm lip, or a 40cm paella skillet.
13
introduce the bulb veggie and mix gently around the skillet for 5 mins until soft.
14
introduce the garlic and prepare for 1 min more, then tip in the vermicelli and prepare for 5 mins, stirring from time to time, until the vermicelli is toasted brown.
15
mix gently in the paprika.
16
Keeping the mildly hot moderate, mix gently through the monkfish, squid and saffron with its liquid, seasoning well.
17
Spread the components out in an even layer, then empty over the burning stock and scatter the tomatoes on top.
18
Bring to a bubble gently, then put a lid on the whole dish with a tight-fitting lid (or foil).
19
Turn the mildly hot to medium and prepare for 6 mins.
20
Uncover and mix gently 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 prepare for another 6 mins or until the mussels are open, the prawns are pink and the pasta is cooked through.
23
Leave to bubble gently for another 2-3 mins to prepare 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 extract and arrange the wedges on top.
25
Scatter with parsley before serving.

Recipe Information

Cuisine
Spanish
Course
Seafood
Diet
Non-Vegetarian
Total Time
52 mins

Recipe Time chart

Preparation Time

16 mins

Cooking Time

36 mins

Total Time

52 mins
#spanish #seafood #non-vegetarian
Author

Master Chef

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