SpanishMain course
Seafood fideuà
This seafood fideuà is a Spanish dish that cooks much like paella but uses short strands of vermicelli pasta instead of rice. You'll toast the pasta in olive oil with onion and garlic until it's a deep brown, then simmer it with monkfish, squid, and saffron-infused fish stock. Mussels and prawns join in for the final stretch, steaming open and turning pink. A squeeze of lemon and fresh parsley finish it off, making for a quick meal from start to finish.
Method
5 steps · 33 min total
- 01
Clean Mussels and Prawns
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.
