After lots of dinners out this week….all of which were meat themed – starting with my one true love – Stilton Burger at Honest Burger, followed by a massive platter of lamb chops, beef short ribs and pork belly at Blacklock in Soho and an finally an interesting Beef and Tuna combo at Macellaio RC in Exmouth Market,  I was craving seafood and had seen a recipe for Fideuà in Nigel Slater’s book that I was keen to try.

Fideuà is  a Spanish dish from Valencia, similar to seafood paella but with noodle pasta instead of rice. Just like paella, you cook in a large, flat pan and let the bottom crisp up a little.

Our dish was light, sweet from the tomato base, a little spicy from the chilli and slightly smokey from the paprika and saffron. Very easy to make it went down very well in our house tonight!

Serves 3
250g Noodle Pasta (or break some spaghetti up!)
1/2 Red Onion – diced
1 Chilli – diced
2 Cloves Garlic – sliced
1tbsp Paprika
Pinch of Saffron
300g Tomatoes – diced
1/2 litre Chicken Stock
250g Mixed Seafood (we used mussels, prawns and squid)
Lemon Juice (optional to serve)

Fry the onion in some olive oil until softened, then add the chilli and garlic for 5 minutes. Add the tomatoes including any juice and stir through with the paprika and saffron – cook further to infuse the flavours and add the pasta noodles. Allow the pasta to roast a little and pour over the stock.
Keep stirring until 2/3 of the liquid had cooked out, then add the seafood and pop a lid on the pan for 8 minutes – this will steam cook the seafood and allow the mixture to crisp up slightly on the bottom of the pan.
Once all cooked through, serve with mixed greens and a squizzle of lemon juice if you wish.



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