Seafood Fideuà

Instructions

1. 1

   Rinse and Prepare Mussels

   7 min

   Begin by bringing a pot of water to a boil. Rinse the mussels in a colander under cold running water, discarding any that have broken shells. To check their freshness, tap each mussel on the sink; if it doesn't close, discard it. Remove any barnacles or beards, give them a good rinse, and cover them with a damp cloth until you're ready to cook.

2. 2

   Prepare Prawns

   5 min

   Take your prawns and carefully peel off the shells while keeping the heads and tails intact for presentation. Make a shallow cut along the back of each prawn to remove any gritty bits. Once cleaned, place them in the refrigerator to chill until you're ready to use them.

3. 3

   Infuse Saffron

   7 min

   In a small cup, combine saffron threads with 50ml of hot water and allow it to steep for about 10 minutes. If you're using vermicelli, now is the time to break it into small pieces, roughly 1 cm in length, to ensure even cooking later on.

4. 4

   Sauté Onions and Toast Pasta

   11 min

   Heat olive oil in a large frying pan or a paella pan with a depth of at least 3 cm over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for an additional minute, then add the vermicelli. Toast the pasta for approximately 5 minutes until it turns a golden brown, then mix in the paprika for flavor.

5. 5

   Combine Seafood and Stock

   11 min

   Introduce the monkfish and baby squid into the pan, along with the saffron mixture and its soaking water, seasoning generously with salt and pepper. Spread the mixture evenly across the pan and carefully pour in the hot fish stock. Top with diced tomatoes, bring everything to a gentle simmer, then cover tightly with a lid or aluminum foil. Cook for 6 minutes over medium heat to allow the flavors to meld.

6. 6

   Add Mussels and Prawns

   9 min

   After 6 minutes, uncover the pan and gently stir to mix the top layer of pasta. Nestle the mussels into the pasta, ensuring they are submerged, and arrange the prawns on top. Cover the pan once more and cook for an additional 6 minutes, or until the mussels have opened and the prawns are pink. If necessary, allow to simmer for another 2-3 minutes to reduce excess liquid while retaining some moisture to avoid sticking.

7. 7

   Finish and Serve

   3 min

   Once cooked, allow the dish to rest for 2-3 minutes off the heat. Drizzle freshly squeezed lemon juice over the top and garnish with chopped parsley before serving. This enhances the flavors and adds a vibrant finish to your dish.