Fideuà
Ingredients
Instructions
- Cook the mussels in a pan till they open up. Put them aside and keep the juices.
- Using a flat paella pan, add the oil and and fry the garlic cloves till they are golden. Put them aside. Don't be scared of using a lot of oil as none of the ingredients provide any fat when cooked.
- Cook the langoustines, king prawns and prawns with a little bit of salt and set aside. Don't overlook them as we will add them later on.
- Add the calamari and fry for a few minutes. Once they are starting to turn golden add the tomato and cook until it reduces to half.
- Add the broth or the water (I used watered down seefood bisque that I had left over from another recipe). Taste for salt. There's really not a set amount of broth / water that you must use as it doesn't really affect the final result if the pasta is a little bit overcooked. Feel free to add more water if you feel it's needed. For an extra sea flavor kick add some of the juice from the mussels.
- Add some yellow food colorant (no paprika, turmeric or any other spices please! Just food colorant) and when the broth starts boiling add the pasta.
- A few minutes before all the water has evaporated add the seafood and the mussels.
- Tips: 1. Cook it for a little longer till you hear the pasta crackling. It's all getting slightly but nicely burnt at the bottom 2. use the garlic cloves to make a quick allioli to serve with the Fideua
Nutrition & Diet Analysis (per serving)
333
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).