Bring a taste of the Spanish coast to your kitchen with this vibrant dish that captures the essence of Spanish cookery. Treat yourself to a glass of fino while the pasta soaks up the saffron-rich shellfish broth, smoked pimentón and juicy tomatoes, while the monkfish, squid, prawns and clams come together in one pan for a beautifully simple, rustic meal. This is definitely one to enjoy with friends and family.
Seafood fideuà
Prep 15 min
Cook 30 min
Serves 4-6
3 tbsp olive oil
1 large onion, peeled and finely sliced
2 large tomatoes, halved, grated and skins discarded
3 garlic cloves, peeled and finely sliced
1 pinch saffron strands
½ tsp smoked pimentón
8 baby squid, cleaned, or 2 medium squid, cleaned and sliced
300g monkfish tail, cut into chunks
250g fideuà pasta, or broken vermicelli
500ml good shellfish stock
Sea salt and black pepper
8 shell-on prawns
250g live clams
Put the oil in a large, shallow casserole or paella pan on a medium heat, add the onion and saute gently for five minutes, until softened. Add the tomatoes and garlic, cook for a minute more, then stir in the saffron and pimentón.
Add the baby squid and monkfish pieces to the pan, stir and cook for a minute or two, then add the pasta and toss to coat in the juices. Pour in the stock, season and bring to a boil.
Cover the pan, turn down the heat to a simmer and leave to cook for six minutes. Lift off the lid, stir in the prawns and clams, then cover and cook for four minutes more, until the pasta is tender, the prawns are pink and the clams have opened (discard any that do not). Serve straight away.