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Seafood fideuà

Seafood fideuà in a casserole dish

Seafood fideuà

Name: Seafood fideuà
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 4
Cuisine: Spanish
Ingredients: 100ml extra virgin olive oil; 380g fideo pasta (or use spaghetti, broken into 2-3cm pieces); 8 whole king prawns; 200g monkfish diced (you can also use cod, halibut or hake); 250g prepared squid diced; 2 onions finely diced; 6 garlic cloves chopped; 1 red pepper finely chopped; 1 tbsp sweet smoked paprika; pinch of saffron; 6 large, ripe tomatoes grated; 800ml hot fish stock; 1 lemon cut into wedges; 2 garlic cloves; 1 egg plus 2 egg yolks; squeeze of lemon juice; 200ml vegetable oil; 200ml extra virgin olive oil

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Serves 4

Easy

Prep: 40 mins

Cook: 1 hr

A star rating of 5 out of 5.5 ratingsRate

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Tuck into a satisfying seafood dish. Spanish-inspired, fideuà - so-named from the fine pasta noodles fideos - is a sharing food that brings people together

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Ingredients

Nutrition

Units:

MetricUS

100ml extra virgin olive oil
380g fideo pasta

(or use spaghetti, broken into 2-3cm pieces)
8 whole king prawns
200g monkfish

diced (you can also use cod, halibut or hake)
250g prepared squid

diced
2 onions

finely diced
6 garlic cloves

chopped
1 red pepper

finely chopped
1 tbsp sweet smoked paprika
pinch of saffron
6 large, ripe tomatoes

grated
800ml hot fish stock
1 lemon

cut into wedges

For the aïoli

2 garlic cloves
1 egg

plus 2 egg yolks
squeeze of lemon juice
200ml vegetable oil
200ml extra virgin olive oil

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Nutrition: Per serving

kcal954
fat46g
saturates7g
carbs87g
sugars16g
fibre11g

high
protein42g
salt1.1g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Heat 1 tbsp of the olive oil in a large paella pan or ovenproof frying pan (at least 30cm wide) over a medium heat and toast the pasta, stirring continuously until deeply golden. Transfer to a bowl and set aside. Turn the heat up to high, add the remaining olive oil and cook the whole prawns for 1 min on each side, until the prawns have released some of their flavour into the olive oil. Once cooked through, remove to a bowl and set aside.
step 2

Add the monkfish and squid, and fry for 3-4 mins. (If using a different white fish, remove to a bowl once cooked; otherwise, keep the monkfish in the pan.) Season with salt, then add the onions, garlic and peppers. Turn the heat down to medium and cook for 10 mins until the vegetables soften and turn golden. Add the paprika and saffron, and fry for 30 seconds, stirring continuously. Add the grated tomatoes and a pinch of sugar, and continue to fry until the tomato juices have reduced and are concentrated in colour and flavour, about 8-10 mins.
step 3

Pour the hot fish stock into the pan and bring to the boil. Once boiling, stir in the toasted pasta. Season to taste. Cook over a high heat for 5 mins, then arrange the cooked prawns on top of the pasta (arrange the white fish on top at this stage too, if you haven’t used monkfish). Transfer the pan to the oven and cook for 5 mins.
step 4

While the fideuà is cooking, prepare the aïoli. Peel the garlic cloves and put in a bowl with the egg and yolks, a pinch of salt and squeeze of lemon juice. Using a hand blender, blitz to a smooth paste, then slowly drizzle the oils while blitzing until the mixture has emulsified. Taste for seasoning. Or, do this in a small food processor.
step 5

Remove the seafood fideuà from the oven and serve with the aïoli and lemon wedges on the side.

Recipe from Good Food magazine, September 2022

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