Seafood fideuà Recipe

Boil the kettle. Empty the mussels into a colander and run under cold water. Discard any with broken shells. Pick through the shells, tapping each one on the side of the sink: they should be closed or slowly close when tapped. If any stay open, discard them. If any shells still have barnacles or stringy beards attached, pull them off with a cutlery knife and rinse the shells well. Keep them in the colander, covered with a cold, damp cloth, until you’re ready to cook.

Peel the prawn shells on the body section only, leaving the heads and tails intact. Score down their backs and pull out any gritty entrails. Chill until you’re ready to cook.

Uncover and stir to incorporate the dry top layer of pasta. Push the mussels into the pasta so their hinges are buried in the bottom of the dish, standing straight up. Arrange the prawns on top, cover tightly, and cook for another 6 minutes or until the mussels are open, the prawns are pink, and the pasta is cooked through.

Leave to simmer for another 2-3 minutes to cook off most of the remaining liquid (leave a little in the pan to prevent the pasta from sticking together). Allow to sit for 2-3 minutes, then squeeze over the lemon juice and arrange the wedges on top. Scatter with parsley before serving.