Seafood fideua recipe
OIL USES: Cook & Stew
INGREDIENTS
SERVINGS: 4
- 9 oz angel hair pasta
- 8 langoustines or shrimp
- 11 oz monkfish or boneless white fish cut into cubes
- 8 mussels
- 1 white onion
- 11 oz squid
- 1 bunch of fresh parsley
- 0.5 red pepper
- 4 tbsp GOYA® Extra Virgin Olive Oil
- Salt to taste
- Seafood/fish stock
PREPARATION
1
Brown the pasta in a paella pan with a tablespoon of GOYA® Extra Virgin Olive Oil and set aside.
2
Peel and finely chop the onion and add to the pan with a little GOYA® Extra Virgin Olive Oil When they begin to brown, add the red pepper and then the squid cut into small cubes. Fry for 2 to 3 minutes and set aside.
3
Add a splash of GOYA® Extra Virgin Olive Oil to the paella pan and brown the fish on a high heat.
4
Reduce the heat and add the fried onion, pepper and squid.
5
Add the pasta along with twice as much stock as pasta.
6
Leave to cook for 10 minutes and when there are 4 minutes left before the end of the cooking time, add the fish, prawns and shelled mussels.
7
Add a little fresh parsley on top and serve. Enjoy!
