Seafood Fideuá

Name: Seafood Fideuá
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Spanish
Ingredients: 400 g Mussels; 8 pcs Shrimp; 300 g Monkfish; 4 pcs Baby squid; 350 g Thin vermicelli; 650 ml Fish stock; 2 pinch Saffron; 2 tbsp Paprika; 5 tbsp Olive oil; 1 pcs Onion; 3 clove Garlic; 2 pcs Fresh tomatoes; 1 pcs Lemon; 15 g Parsley

A Spanish dish made with thin noodles and a generous assortment of seafood: mussels, shrimp, squid, and monkfish. Aromatic pasta infused with saffron and paprika, soaked in fish stock — a true Mediterranean marvel.

Ingredients

400 g Mussels
8 pcs Shrimp
300 g Monkfish
4 pcs Baby squid
350 g Thin vermicelli
650 ml Fish stock
2 pinch Saffron
2 tbsp Paprika
5 tbsp Olive oil
1 pcs Onion
3 clove Garlic
2 pcs Fresh tomatoes
1 pcs Lemon
15 g Parsley

Instructions

Boil a kettle. Rinse the mussels in cold water in a colander. Discard any mussels with broken shells. Tap each mussel against the rim of the colander — it should be closed or close when tapped. If the shell remains open, discard that mussel. Using a knife, remove any barnacles and 'beards' from the shells, then rinse once more. Leave the mussels in the colander, covered with a damp cold cloth. Clean the shrimp: remove the shell from the body, leaving the head and tail intact. Make an incision along the back and remove the intestine. Refrigerate until ready to cook.
Pour 50 ml of boiling water over the saffron and let it steep for 10 minutes. Break the vermicelli into pieces approximately 1 cm long using your hands.
Heat the olive oil in a wide skillet with sides or in a paella pan. Add the diced onion and cook for 5 minutes, stirring, until the onion becomes soft. Add the garlic and cook for 1 minute. Add the vermicelli and fry for 5 minutes, stirring occasionally, until the pasta turns golden. Sprinkle in the paprika and stir well.
Over medium heat, add the monkfish, squid, and saffron with its water. Season with salt and pepper. Arrange the ingredients in an even layer, carefully pour in the hot fish stock, and arrange the tomatoes on top. Bring to a boil, cover with a lid or foil, and cook over medium heat for 6 minutes.
Remove the cover, stir, drawing the top layer of pasta into the dish. Press the mussels into the pasta so they stand upright with the shell hinges facing down. Arrange the shrimp on top, cover again with the lid, and cook for another 6 minutes until the mussels open, the shrimp turn pink, and the pasta is cooked through.
Let the dish simmer uncovered for 2–3 minutes to evaporate excess liquid, but leave a small amount so the pasta doesn't stick together. Allow the dish to rest for 2–3 minutes. Squeeze lemon juice over the top, arrange lemon wedges, sprinkle with chopped parsley, and serve.