Seafood fideos

Yield: 6 servings

Measure Ingredient
100 millilitres Olive oil
300 grams Boneless monkfish; cut into chunks
300 grams Squid; cleaned, bodies cut
; into rings plus
; tentacles
2 Garlic cloves; peeled and chopped
1 large Tomato; skinned and finely
; chopped
¼ teaspoon Paprika or pimento
Salt and freshly ground pepper
6 Raw prawns in shell
12 Raw king prawns; in shell
12 Fresh clams in shell; cleaned
12 Mussels; cooked and removed
; from shells
300 grams Spaghetti
Olive oil
2 mediums Sized onions; peeled and roughly
; chopped
6 Garlic cloves; peeled
1 large Tomato; chopped
300 grams Fish bones
2½ litre Water
2 Garlic cloves; peeled
3 tablespoons Fresh parsley; chopped

STOCK

PICADES

For the stock, place some olive oil in a saucepan and add the chopped onions, garlic, tomato and fish bones. Pour in the water and bring to the boil. Simmer for about 15 minutes. Strain and reserve the hot stock.

Put the remaining oil in a paella pan, heat and saute the monkfish and squid for 1 minute. Add the tomato and paprika sauce and stir. Add the prawns, clams and mussels and cook for 2 minutes, then add the pasta. Pour in the hot fish stock, bring to the boil and simmer for about 10 minutes.

Meanwhile, make the picada by pounding together the garlic and parsley in a mortar and pestle.

Add the picada to the paella pan. If your oven is big enough, slide the paella pan into the oven preheated to 180C/350F/gas 4 and cook for 5 minutes to slightly crisp the surface. If, however, your oven is not big enough, transfer the seafood mixture to a large cazuela to finish cooking in the oven.

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