This Spanish dish is basically a paella made with vermicelli noodles which are cut into shortish lengths. There are many versions of the dish available in Spain nowadays, but the classic version comes from Valencia and is made with monkfish and big fat prawns, and seasoned with the Spanish star team of saffron and smoked paprika. This is the recipe we are using here, but feel free to use whatever seafood you have handy (monkfish is obviously something of a luxury – any firm fish will do). Fideua vermicelli is not too difficult to find, but you can just use regular wheat vermicelli and break it up into smaller pieces
Prep Time: 15 minutes Cook Time: 25 minutes
01.
Ingredients
250g Fideua Noodles
1 medium Squid, cleaned and cut into rings
1 Monkfish tail, cut into largish chunks
8 large King Prawns, shelled
1 small Onion, finely chopped
3 cloves Garlic, minced
2tbs Olive Oil
2tsp Sweet Smoked Paprika
3tsp Tomato Powder
8 strands Saffron, soaked in a little warm water
600ml Fish Stock (a stock cube is fine)
02.
Method
Heat the olive oil in a paella pan or a deep, wide frying pan, then add the onion and garlic, the monkfish and the squid. Saute this mixture for 5-10 minutes, getting the fish nicely coloured, and then add the smoked paprika with some salt and pepper. Add the tomato puree, plus the saffron including the water you have soaked it in.
Give the pan a good stir, then add the noodles, mixing the pan well and then cooking for a minute or two. Now add the fish stock, and gently mix the pan so the noodles are evenly distributed. When the pan comes to the boil, add the prawns. From this point on you need to shake the pan every once in a while, it is important not to stir. After about 10 minutes the liquid will be getting low, so at this point turn down to a low-medium heat and carry on cooking for a final two minutes.
Take the pan off the heat and cover with a clean tea towel, and then just let it rest and finish off for five minutes. Garnish your fideua with plenty of chopped flat leaf parsley and some lemon wedges, and serve.
