Seafood fideuà
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- olive oil
- 350g fideuà pasta
- 2 cloves garlicplus 1 crushed
- 1 tsp smoked paprika
- a big pinch saffronplus a little more
- 1 small tomatochopped
- 1.2 litres light chicken stock
- 16 raw peeled king prawns
- 750g musselscleaned
- 150g frozen peasdefrosted
- 4 tbsp mayonnaise
- to serve crusty bread
Nutrition: per serving
- kcal700
- fat37.2g
- saturates4.2g
- carbs53.4g
- fibre7g
- protein34.2g
- salt1.5g
Method
step 1
Heat 3 tbsp of olive oil in a large, shallow pan then tip in the pasta and stir, letting it turn gently golden in the heat of the oil. Add the sliced garlic, paprika and saffron and sizzle for 30 seconds, then add the tomato and 3/4 of the stock. Bring to a simmer and cook for 10 minutes, stirring occasionally. Add the peeled prawns, mussels and the rest of the stock and simmer for another 5 minutes. Taste and stir as you go, the pasta should be cooked but not mushy and the stock should be almost totally absorbed. Once the mussels are open and the prawns are pink, add the peas to heat through.
step 2
Mix the mayonnaise with the crushed garlic and a pinch of saffron and serve with the fideuà.
