Seafood Fideuà Recipe

Seafood fideuà

Name: Seafood fideuà
Total time: 1 h
Yield: Serves 4
Ingredients: olive oil; 350g fideuà pasta; 2 cloves garlic plus 1 crushed; 1 tsp smoked paprika; a big pinch saffron plus a little more; 1 small tomato chopped; 1.2 litres light chicken stock; 16 raw peeled king prawns; 750g mussels cleaned; 150g frozen peas defrosted; 4 tbsp mayonnaise; to serve crusty bread

Janine Ratcliffe

Published: March 14, 2016 at 9:26 AM

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Serves 4

Easy

Total time: 1 hr

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Fideuà is a Spanish dish similar to paella that uses short strands of pasta instead of rice. If you can't find fideuà, break angel hair pasta into short pieces.

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Alternatives

Complete the dish

Try this prawn pasta, then check out our seafood linguine, prawn pasta with tomato, chilli and basil, seafood spaghetti, sardine spaghetti and black seafood risotto.

Ingredients

Nutrition

olive oil
350g fideuà pasta
2 cloves garlic

plus 1 crushed
1 tsp smoked paprika
a big pinch saffron

plus a little more
1 small tomato

chopped
1.2 litres light chicken stock
16 raw peeled king prawns
750g mussels

cleaned
150g frozen peas

defrosted
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.

Check out our other posh pasta recipes for dinner parties here...

Spaghetti alle vongole with samphire

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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