Seafood fideuà

Seafood · Spanish classic.

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

Method

1. Bring to a boil — Boil the kettle. Empty the mussels into a colander and run under cold water.
2. Continue cooking — Throw away any with broken shells. Pick through the shells, tapping each one on the side of the sink – they should be closed or should slowly close when tapped – if they stay open, throw them away.
3. Continue cooking — If any of the shells still have barnacles or stringy beards attached, pull them off with a cutlery knife and rinse the shells well.
4. Cover and cook — Keep in the colander, covered with a cold, damp cloth, until you’re ready to cook.
5. Continue cooking — Peel the prawn shells on the body section only – leave the heads and tails intact.
6. Continue cooking — Score down the backs and pull out any gritty entrails.
7. Cover and cook — Chill until you’re ready to cook. Put the saffron in a small cup, cover with 50ml kettle-hot water and set aside for 10 mins.
8. Continue cooking — If using vermicelli, put in a bowl and crush to little pieces (about 1cm long) with your hands.
9. Fry — Heat the oil in a large frying pan with at least a 3cm lip, or a 40cm paella pan.
10. Stir — Add the onion and stir around the pan for 5 mins until soft.
11. Stir — Add the garlic and cook for 1 min more, then tip in the vermicelli and cook for 5 mins, stirring from time to time, until the vermicelli is toasted brown.
12. Stir — Stir in the paprika. Keeping the heat moderate, stir through the monkfish, squid and saffron with its water, seasoning well.

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