This Spanish dish is basically a paella made with vermicelli noodles which are cut into shortish lengths. There are many versions of the dish available in Spain nowadays, but the classic version comes from Valencia and is made with monkfish and big fat prawns, and seasoned with the Spanish star team of saffron and smoked paprika. This is the recipe we are using here, but feel free to use whatever seafood you have handy (monkfish is obviously something of a luxury – any firm fish will do). Fideua vermicelli is not too difficult to find, but you can just use regular wheat vermicelli and break it up into smaller pieces
Prep Time: 15 minutes Cook Time: 15 minutesIngredients
250g Fideua Noodles1 medium Squid, cleaned and cut into rings
1 Monkfish tail, cut into largish chunks
8 large King Prawns, shelled
1 small Onion, finely chopped
3 cloves Garlic, minced
2tbs Olive Oil
2tsp Sweet Smoked Paprika
3tsp Tomato Powder
8 strands Saffron, soaked in a little warm water
600ml Fish Stock (a stock cube is fine)
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