Fideua - Pasta Paella
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Fideua - Pasta Paella
Recipe By Michael Weldon
Ingredients
Stock
1.5 ltr stock (vegetable optional)
10 mussels
12 Coles deli prawn heads and shells
1 tin of Coles tomatoes
fennel scraps
onion scraps
Seafood
2 pieces of Coles deli barramundi, diced
12 prawns heat and shell removed
10 mussels
1 squid tube cut into rings
1 onion, diced
1 fennel head diced
3 garlic cloves
1 jar of piquillo peppers, drained and chopped
1 tsp smoked paprika
500 g San Remo Spaghetti no. 5, broken into 4
½ bunch parsley
1 lemon, cut into wedges
Method
In a large pot boil the stock ingredients together to extract as much flavour as possible. Then strain and keep the stock warm.
In a paella pan or large flat frypan, fry off the onion and fennel in extra virgin olive oil with pinch of salt. Once soft add the garlic and cook for another minute. Add the capsicum, cook for a couple of minutes until the capsicum starts to breakdown.
Add the smoked paprika and pasta into the pan, fry off. Add the stock and simmer until the stock hydrates the pasta. Add in the seafood and some parsley, cook until the seafood is ready.
Serve with extra parsley and lemon wedges.
