Seafood
Seafood fideuà Made Simple
Seafood fideuà Made Simple is a delicious Seafood dish that can be prepared in just a few simple steps....
⏱️
7 Min Prep
🔥
30 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 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 oven-cook.
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 oven-cook.
10
Put the saffron in a small cup, seal with 50ml kettle-fiery liquid and set aside for 10 mins.
11
If using vermicelli, put in a mixing bowl and pound to little pieces (about 1cm long) with your hands.
12
fiery up the fat in a large frying skillet with at least a 3cm lip, or a 40cm paella skillet.
13
transfer in the bulb greens and mix gently around the skillet for 5 mins until soft.
14
transfer in the garlic and oven-cook for 1 min more, then tip in the vermicelli and oven-cook for 5 mins, stirring from time to time, until the vermicelli is toasted brown.
15
mix gently in the paprika.
16
Keeping the fiery up moderate, mix gently through the monkfish, squid and saffron with its liquid, seasoning well.
17
Spread the components out in an even layer, then transfer over the fiery stock and scatter the tomatoes on top.
18
Bring to a low-boil, then seal the whole dish with a tight-fitting lid (or foil).
19
Turn the fiery up to medium and oven-cook for 6 mins.
20
Uncover and mix gently to incorporate the arid 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 oven-cook 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 oven-cook 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 liquid 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
37 mins
37 mins
Recipe Time chart
Preparation Time
7 minsCooking Time
30 minsTotal Time
37 minsMaster Chef
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