Fideua - Spanish Noodle Recipe - LinsFood

Scrub and clean your shellfish including the de-bearding the mussels and set aside.
8 large prawns, 500 g mussels, clams and or/squid
Heat the olive oil in your chosen pan on medium heat.
2 Tbsp olive oil
Add the noodles and stir to coat with the oil and cook until a light brown colour, about 3 minutes. Be careful because they do suddenly get too brown and burn. Err on the side of caution as all you're doing is toasting them.
450 g fideuà noodles/vermicelli or angel hair pasta
Add the garlic and fry for 30 seconds.
3 cloves garlic
Next, add prawns, monkfish, half the stock, the saffron and the paprika. Give everything a good stir, lower the heat slightly and let it cook for 10 minutes, stirring occasionally and adding more stock if necessary.
2 tsp paprika, 1 generous pinch saffron, 1.5 L fish or seafood stock, 1 monkfish tail
After 10 minutes, increase the heat, stir and add the rest of the stock and seafood (shellfish and squid).
Stir well, reduce heat and cook for another 3-5 minutes, stirring a couple of times, until the clams and mussels have popped open. Make sure the seafood is cooked right through, give it a couple more minutes if not.
Taste the seasoning, add some salt if necessary, some freshly ground black pepper and serve hot, scattered with parsley and wedges of lemon to squeeze on.
salt and pepper, lemon wedges, 2 handfuls fresh parsley

Fideua - Spanish Noodle Recipe