• olive oil
  • 350g fideuà pasta
  • 2 cloves garlic, plus 1 crushed
  • 1 tsp smoked paprika
  • a big pinch saffron, plus a little more
  • 1 small tomato, chopped
  • 1.2 litres  light chicken stock
  • 16 raw peeled king prawns
  • 750g mussels, cleaned
  • 150g frozen peas, defrosted
  • 4 tbsp mayonnaise
  • to serve crusty bread


  • STEP 1

    Heat 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 sliced garlic, paprika and saffron and sizzle for 30 seconds, then add the tomato and 3/4 of the stock. Bring to a simmer and cook for 10 minutes, stirring occasionally. Add the peeled prawns, mussels and the rest of the stock and 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 to heat through.

  • STEP 2

    Mix the mayonnaise with the crushed garlic and a pinch of saffron and serve with the fideuà.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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