Mediterranean - Fish and seafood
Recipe:
Seafood fideuà
serves:
8
Method:
Making the sofrito:
1. Put the dried ñora pepper into a small bowl with hot water and hydrate for at least 1 hour. Once hydrated, remove the stalk and coarsely crumble.
2. Heat some olive oil in a frying pan and add the finely chopped peppers, onion and garlic. Cook over a low heat for 15 minutes or until very soft.
3. Stir in the pimenton and the ñora pepper and cook for one more minute.
4. Add the grated tomato and cook for an extra 5 minutes.
5. Season to taste.
Making the fideuà:
1. Take the langoustine heads off and reserve aside, together with the shellfish.
2. Heat the olive oil in a 60 cm paella pan. Stir in the squid, the langoustine heads and the shellfish. Cook for 2-3 minutes over a medium-high heat, turning the pieces around so that they cook in both sides. Once browned, remove the langoustine heads and the shellfish from the pan. The idea here is to infuse the oil with the shellfish flavour and aroma.
3. Turn the heat to medium and add the whole garlic cloves to the pan. Cook until browned and then remove them.
4. Add the fideus pasta and pan-fry it gently, stirring at all times so it doesn’t burn. The pasta should cook until it becomes lightly browned.
5. Stir in the sofrito and mix it with the fideus thoroughly. Pour in the fish stock and keep stirring for around a minute, making sure the pasta is evenly distributed all around the paella pan.
6. Add the saffron threads and finely grate the lime zest all over the top.
7. Bring to a boil and simmer for around 9 minutes or until all the liquid has evaporated and the fideus start sticking up.
8. After the initial 5 minutes, add the langoustines and the mussels. Taste the seasoning and correct if necessary.
9. Once all the liquid has evaporated, turn the heat off, cover it with some paper sheets and leave it to rest for another 3 minutes before serving.
