Seafood Fideuà

Ingredients

• 400 gmussels, scrubbed, beards removed, broken shells discarded
• 8king prawns, whole, shells scored on back
• 2 pinchsaffron, steeped in 50ml hot water
• 350 gvermicelli pasta, broken into 1cm pieces
• 5 tbspolive oil
• 1onion, large, finely chopped
• 3 clovegarlic
• 2 tbsppaprika, smoked
• monkfish, 1 tail, cut into chunks
• 4baby squid, cleaned
• 650 mlfish 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 prawn shells on the body but keep heads and tails on.

2. 2

   Heat the oil in a large frying pan 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 to incorporate the dry top layer. Push the mussels into the pasta with the hinges buried. Arrange the prawns on top, cover tightly and cook for another 6 minutes until the mussels are open and the prawns are pink.

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.