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READY IN
1 hour
COOKING TIME
45 minutes
PREP TIME
10 minutes
SERVES
4 people
ingredients
- 360g of 1mm fideus
IN STOCK - 30ml of olive oil
IN STOCK - 2 large cloves garlic, peeled
- 4 large prawns in their shells
- 600g clean squid chopped into 1cm pieces (you can cut it bigger if you want)
- 2 good-sized tomatoes (about 250g), halved and grated (discarding the skin)
- 1½ tsp pimentón dulce
IN STOCK - 10 strands of saffron, crumbled
IN STOCK - 900ml of fish stock
- 400g of mussels in their shells
- 70g of peas
- Salt to taste
- You will also need a 4 person paella pan
METHOD
- Heat the oven to 180°C.
- Toast the fideus until they turn a dark golden brown colour - approx 15 minutes - turning the noodles during cooking so that they are toasted all sides.
- Meanwhile put the stock on a very low heat and hold just below simmering, ready for adding to the fideus.
- Heat the olive oil in a four person paella pan over a medium-low heat, add garlic cloves and cook slowly to give some flavour to the oil; when the garlic cloves are golden brown, remove from the oil and discard.
- Add the prawns and cook 1 minute per side; remove from pan.
- Now add the squid and cook it for 2 minutes; after this time, add the grated tomato, cooking for a further 3 or 4 minutes until thickened; stir in the paprika and crumbled saffron and cook for 1 minute.
- Add the fideus and stir well to coat, then add half of the warmed stock; place the mussels and the peas around the pan then cover with the remaining stock.
- Bring the pan to a gently rolling boil and cook for 5 minutes (try the stock now to check if the amount of salt is right and if not amend accordingly).
- Add the prawns and cook for 4 more minutes.
- Remove from the heat, cover, and leave it to stand for 3 minutes.
- Serve with a little bit of all i oli.
ingredients
- 360g of 1mm fideus
(each)
IN STOCK - 30ml of olive oil
IN STOCK - 2 large cloves garlic, peeled
- 4 large prawns in their shells
- 600g clean squid chopped into 1cm pieces (you can cut it bigger if you want)
- 2 good-sized tomatoes (about 250g), halved and grated (discarding the skin)
- 1½ tsp pimentón dulce
IN STOCK - 10 strands of saffron, crumbled
IN STOCK - 900ml of fish stock
- 400g of mussels in their shells
- 70g of peas
- Salt to taste
- You will also need a 4 person paella pan
