Fideua

Name: Fideua (Fideua)
Yield: Serves Four
Cuisine: Spanish
Ingredients: 120 ml (4 fl oz) olive oil; 250 g (9 oz) uncooked langoustines; 250 g (9 oz) uncooked prawns; ½ teaspoon salt; 250 g (9 oz) monkfish, cut into pieces; 225 g (8 oz) tomatoes, skinned and cut into pieces; 2—3 cloves garlic, peeled and chopped; 1 heaped tablespoon of parsley leaves, finely chopped; 1½ teaspoons paprika; 1 litre (2¼ pints) rich fish stock; 250 g (9 oz) spaghettini, broken into shorter lengths; A few sprigs of parsley; 1 lemon, cut into wedges; 6—8 strands saffron

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

This dish is made with spaghettini, a very fine spaghetti pasta, cooked in a paella pan.

Ingredients

120 ml (4 fl oz) olive oil
250 g (9

Europe
Spain
Pasta
Fish course
Pescatarian

Method

Heat two-thirds of the oil in a large paella pan or large frying pan and add the langoustines, prawns and salt. Fry evenly on both sides for 2 to 3 minutes then remove from the pan and put to one side. Add the monkfish to the pan and fry for a few minutes until lightly coloured on both sides.

This part of the dish can be prepared in advance if necessary. Heat the remaining oil in