It was my first time cooking this dish so I tweaked a BBC recipe and it turned out great! Fideau is similar to a paella but the rice is replaced with roasted vermicelli pasta, and it is DELICIOUS. It’s also a lot quicker to cook
Ingredients (2-3 people):
6 raw king prawns
200g raw mussels, cleaned
200g fideau pasta or vermicelli
1 large pinch of saffron
3 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves minced
1 tsp smoked paprika
1 piece white fish, cut into 2cm chunks
8 squid rings or 1 small squid cut into rings
400ml hot fish stock
1 large tomato chopped into small pieces
juice 1/2 a lemon, plus the other half cut into wedges to serve
small handful parsley, roughly chopped
1. Put the saffron in a pot and cover with 20ml boiling water, set aside.
2. If using vermicelli, put in a bowl and crush to little pieces (about 1cm long) with your hands. Heat the oil in a large pan. Add the squid and onion and cook for 5 mins, then add the garlic and vermicelli/fideau and cook for another 5 until toasted and brown (not burnt).
3. Add the paprika, cook for one minute. Add the saffron with water. Add some salt and pepper then add the stock, tomatoes, stir, bring to a simmer and cover.
4. Simmer covered for 6 mins, then mix again, and place the white fish, mussels and prawns ontop. Cover and cook for another 6 mins. Take off the heat and leave for 3 mins still covered.
5. Serve with the lemon juice and parsley ontop. Enjoy!