Seafood fideuà
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In seafood fideuà, Mussels, Prawns and pinches Saffron are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Boil the kettle. Empty the mussels into a colander and run under cold water. Throw away any with broken shells. Pick through the shells, tapping each one on the side of the sink – they should be closed or should slowly close when tapped – if they stay open, throw them away. If any of the shells still have barnacles or stringy beards attached, pull them off with a cutlery knife and rinse the shells well. Keep in the colander, covered with a cold, damp cloth, until you’re ready to cook. Peel the prawn shells on the body section only – leave the heads and tails intact. Score down the backs and pull out any gritty entrails. Chill until you’re ready to cook.
Nutrition
- Calories
- 671
- Protein
- 4.5g
- Carbs
- 23g
Chef tips
To achieve a professional result, ensure you toast the fideuà noodles in oil until deep golden before adding the liquid; this maintains their shape and provides a rich, distinctive flavour. For a wonderful kosher alternative, replace the seafood with chunks of salmon or grouper, and add a handful of garden peas for sweetness and colour that the kids are sure to enjoy.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In seafood fideuà, Mussels, Prawns and pinches Saffron are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.