Valencian Seafood Noodle Paella (Fideuà)
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Ingredients
- 300 g spaghetti, broken into short lengths
- 200 g raw king prawns, peeled
- 200 g cleaned squid rings
- 2 ripe tomatoes, finely chopped
- 1 saffron threads
- 800 ml fish stock
- 3 garlic cloves
- 3 tbsp olive oil
- 1 lemon
Nutrition (per serving)
- Calories
- 469 kcal
- Protein
- 27.3 g
- Carbohydrate
- 58.8 g
- of which sugars
- 4.2 g
- Fat
- 12.6 g
- of which saturates
- 2 g
- Fibre
- 4.3 g
- Salt
- 1.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide paella pan and fry the squid for 2 minutes until just firm, then lift out.
- 2
Add the garlic and cook for a minute, then stir in the chopped tomatoes and saffron and cook for 3 minutes until pulpy.
- 3
Add the broken spaghetti and stir for a minute to coat it in the sauce, spreading it evenly across the pan.
- 4
Pour in the hot fish stock, season and bring to the boil, then simmer without stirring for 8 minutes.
- 5
Nestle the prawns and squid into the noodles and cook for a further 4 minutes until the prawns are pink, the squid is hot through and the noodles have absorbed the stock.
- 6
Rest for 2 minutes, then serve with lemon wedges.
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