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Fideua with king prawns, chicken and mussels

Fideua Recipe with King Prawns, Chicken and Mussels

Fideua with king prawns, chicken and mussels

Name: Fideua with king prawns, chicken and mussels
Total time: 1 h
Yield: Serves 4
Cuisine: Spanish
Ingredients: olive oil; 350g fideua pasta; 2 skinless chicken breast fillet cut into chunks; 2 cloves garlic finely sliced; 1 tsp smoked paprika; a good pinch saffron; 1 small tomato chopped; 500g mussels cleaned; 150g peas blanched; 150g broad beans blanched; 10 leaves basil torn; to serve crusty bread; 12 whole shell-on king prawns raw; olive oil; ½ small onion peeled and roughly chopped; 1 tomato roughly chopped; 3 cloves garlic roughly chopped; 1 chicken stock cube; 1 star anise; 5 garlic cloves peeled; 4 egg yolks; 180ml light olive oil; 1 tsp smoked paprika

olivemagazine

Published: December 19, 2014 at 2:32 PM

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Serves 4

Easy

Total time: 1 hr

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The best recipe for Fideua. This typical Spanish dish, think paella with pasta instead of rice, is packed with king prawns, chicken and mussels as well as smoked paprika for that authentic taste. Ideal dinner-party dish

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Alternatives

Complete the dish

Try this recipe for fideua, then check out our tandoori king prawns.

Ingredients

Nutrition

olive oil
350g fideua pasta
2 skinless chicken breast fillet

cut into chunks
2 cloves garlic

finely sliced
1 tsp smoked paprika
a good pinch saffron
1 small tomato

chopped
500g mussels

cleaned
150g peas

blanched
150g broad beans

blanched
10 leaves basil

torn
to serve crusty bread

STOCK

12 whole shell-on king prawns

raw
olive oil
½ small onion

peeled and roughly chopped
1 tomato

roughly chopped
3 cloves garlic

roughly chopped
1 chicken stock cube
1 star anise

AÏOLI

5 garlic cloves

peeled
4 egg yolks
180ml light olive oil
1 tsp smoked paprika

Nutrition: per serving

kcal518
fat16.2g
carbs53.6g
fibre6g
protein37.6g
salt2.9g

Method

step 1

To make the aioli, crush the garlic with 1 tsp salt in a pestle and mortar then transfer to a bowl. Whisk in the egg yolks then whisk in the olive oil until thickened and finally whisk in the smoked paprika. Chill until needed.
step 2

To make the stock, pull the heads off the prawns and peel off the shells (put the peeled prawns back in the fridge). Heat a pan over a medium heat and add 1 tbsp olive oil. Add the onion, tomato, garlic, and prawn shells and heads. Sizzle everything for 3-4 minutes then pour in 1.5 litres water, crumble in the stock cube and add the star anise.
step 3

Simmer for 30 minutes then fish out the star anise and pulse everything in a food processor. Strain the liquid through a fine sieve and measure out 1.2 litres.
step 4

Heat another 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 chicken, garlic, smoked paprika and saffron and let this sizzle in the oil for 30 seconds, then add the tomato and ¾ of the stock and bring to a simmer. Cook for 10 minutes, stirring occasionally. Add the peeled prawns, mussels and the rest of the stock and continue to 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 and broad beans to heat through. Stir in the basil and serve with the aioli and lots of crusty bread.

Check out more of our best mussels recipes here...

Authors

olivemagazine

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