Seafood
Seafood fideuà Recipe At Home
Learn how to prepare Seafood fideuà Recipe At Home with this simple recipe. Perfect for Seafood and ideal for Spanish lovers....
⏱️
15 Min Prep
🔥
33 Min Cook
🍽️
5 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 bubble gently 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 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
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
chill until you’re ready to mildly hot.
10
Put the saffron in a small cup, wrap with 50ml kettle-burning aqua and set aside for 10 mins.
11
If using vermicelli, put in a dish and grind down to little pieces (about 1cm long) with your hands.
12
mildly hot the fat in a large frying pot with at least a 3cm lip, or a 40cm paella pot.
13
toss in the shallot and agitate around the pot for 5 mins until soft.
14
toss in 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
agitate in the paprika.
16
Keeping the mildly hot moderate, agitate through the monkfish, squid and saffron with its aqua, seasoning well.
17
Spread the components out in an even layer, then stream in over the burning stock and scatter the tomatoes on top.
18
Bring to a bubble gently, then wrap 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 agitate 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, wrap 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 bubble gently 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 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
48 mins
48 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
33 minsTotal Time
48 minsMaster Chef
Find the perfect recipe for every occasion with our growing collection of delicious homemade dishes. From quick weeknight dinners to elegant holiday meals, every recipe is designed to deliver outstanding flavor using everyday ingredients. Clear instructions, cooking tips, and preparation guidance make it simple to achieve excellent results every time. Discover exciting international cuisines, healthy alternatives, and comforting family favorites that inspire creativity and confidence in your cooking journey.
You May Also Like
Homemade Spanish Tortilla
View Recipe
How To Make Chicken & chorizo rice pot
View Recipe