READY IN
COOKING TIME
PREP TIME
SERVES
ingredients
- 175 ml Fish Stock with Tomato, Fumet Rojo
OUT OF STOCK
- 5 strands of saffron
IN STOCK
- 2 tbsp Brindisa Arbequina olive oil
IN STOCK
- 1 large clove of garlic peeled
- 200g of Sanmati Fideu Pasta
IN STOCK
- 4 large prawns in their shells
- 200g clean squid chopped into 1cm pieces (or you can cut it larger if you like)
- 1 plum tomato chopped
- 1 tbsp Santo Domingo smoked sweet paprika
IN STOCK
- Salt to taste
Method:
- Warm the stock in a small sauce pan, by gently simmering, cover it, and set aside.
- Toast the saffron for a few seconds, then crumble and set aside.
- Heat the olive oil in the paella pan over a medium-low heat, add the garlic cloves, and cook slowly to give some flavour to the oil; when the garlic cloves are golden brown, remove from the oil and discard.
- Add the prawns and cook 1 minute each side; remove from pan and set aside.
- Now add the squid and cook it for 2 minutes, before adding the chopped tomato. Cook for a further 3 or 4 minutes until reduced in size; then stir in the paprika and the crumbled saffron and cook for 1 minute.
- Add the fideus and stir very well, then add the warmed stock.
- Bring that to a gentle rolling boil and cook for 5 minutes (now is the time to try the stock, to check if the amount of salt is right, and if not amend accordingly).
- After the 5 minutes and when the liquid is absorbed, remove from the heat, cover, and leave on the side for 3 minutes.
- Garnish with the prawns and serve with a little bit of paprika aioli.
ingredients
- 175 ml Fish Stock with Tomato, Fumet Rojo
OUT OF STOCK
- 5 strands of saffron
IN STOCK
- 2 tbsp Brindisa Arbequina olive oil
IN STOCK
- 1 large clove of garlic peeled
- 200g of Sanmati Fideu Pasta
IN STOCK
- 4 large prawns in their shells
- 200g clean squid chopped into 1cm pieces (or you can cut it larger if you like)
- 1 plum tomato chopped
- 1 tbsp Santo Domingo smoked sweet paprika
IN STOCK
- Salt to taste