Seafood Fideuà

Ingredients

• 14 ozmussels, scrubbed, beards removed, broken shells discarded
• 8jumbo shrimp, whole, shells scored on back
• 2 pinchsaffron, steeped in 50ml hot water
• 12 ozvermicelli pasta, broken into 1cm pieces
• 5 tbspolive oil
• 1onion, large, finely chopped
• 3 clovesgarlic
• 2 tbsppaprika, smoked
• monkfish, 1 tail, cut into chunks
• 4baby squid, cleaned
• 2 3/4 cupsfish stock, hot
• 2tomatoes, large, roughly chopped
• 1lemon, juice and wedges to serve
• parsley, to scatter on top

Method

1. 1

   Put the saffron in a small cup, cover with 50ml hot water and leave for 10 minutes. Clean and prep the mussels; peel the shrimp shells on the body but keep heads and tails on.

2. 2

   Heat the oil in a large skillet or paella pan. Fry the onion for 5 minutes until soft. Add the garlic for 1 minute, then tip in the vermicelli and cook for 5 minutes, stirring, until the pasta is toasted brown. Stir in the paprika.

3. 3

   Stir through the monkfish, squid and saffron water, seasoning well. Spread out in an even layer, then pour over the hot stock and scatter the tomatoes on top. Bring to a simmer, cover tightly and cook for 6 minutes.

4. 4

   Uncover and stir in the dry top layer. Push the mussels into the pasta with the hinges buried, arrange the shrimp on top, cover tightly and cook for another 6 minutes, until the mussels have opened, the shrimp are pink and the monkfish is opaque.

5. 5

   Simmer uncovered for 2–3 more minutes to reduce excess liquid. Leave to sit for 2–3 minutes, then squeeze over the lemon juice, arrange wedges on top and scatter with parsley.

Nutrition per serving