Fideuà a la marinera

Name: Fideuà a la marinera
Total time: 30 min
Yield: serves 4
Ingredients: king prawns 6, with their heads; crayfish 6; white fish one that’s firm-textured and doesn’t flake, 200g; squid 100g, sliced into rings; onion 1 small, diced; garlic 2 cloves, finely chopped; paprika ½ tsp; tomato 1, finely chopped; spaghetti or small, 300g; fish stock 600ml; saffron 12 strands; mussels 8, in their half shells

30 minutes
serves 4
A little effort

Paella’s everywhere in Valencia. Fideuà is another local dish made with leftovers thrown into pasta, instead of rice. The ingredients, notably seafood, can be varied, and the fish even replaced by just a superior fish stock. This is restaurant Seu Xerea’s version.

March 25, 2015 at 3:05 pm

Ingredients

king prawns 6, with their heads
crayfish 6
white fish one that’s firm-textured and doesn’t flake, 200g
squid 100g, sliced into rings
onion 1 small, diced
garlic 2 cloves, finely chopped
paprika ½ tsp
tomato 1, finely chopped
spaghetti or small, 300g
fish stock 600ml
saffron 12 strands
mussels 8, in their half shells

Method

Step 1

Lightly fry the prawns and crayfish for 2-3 minutes, then put to one side. Next fry the fish and squid over a low heat for a further 2-3 minutes. Put aside.
Step 2

Gently fry the onion and garlic. then shake in the paprika and, after 30 seconds, add the tomato and pasta and stir for 2 minutes.
Step 3

Pour in the fish stock and sprinkle in the saffron, then simmer for 7-9 minutes or until the pasta is cooked. For the final two minutes, add the mussels in their half shells, the seafood and fish.