One day the cook of the fishing boat, Santa Isabel working off the Alicante coast was preparing a fish and shellfish rice for the crew. Realising that he had run out of rice he decided instead to use some pasta known as fideos.
A new dish was invented; Fideuà cooked in a paella pan.
150g. olive oil
500g. Dublin bay prawns
250g. unpeeled large prawns
500g. monk fish, cut into small pierces
1 ts. sweet pimentón
200g. finelly shopped fresh tomatoes, peeled
1 clove garlic pounded together with some chopped parsley
1 pinch saffron dissolved in a little hot stock
600g. fideo pasta, number 3 or4 (Amazon)
2 L. unsalted hot fish stock made with fish or shellfish, some vegetables
2.2 L water
Heat the oil in the paella pan adding some salt to avoid the oil splashing.
Sauté the shellfish lightly until it begins to change colour. Set aside.
Sauté the onions until translucent stirring constantly.
Add the tomato, followed by the pimentón and the garlic and parsley.
Add the monkfish stirring gently to avoid flaking.
Cook for another minute before adding the pasta, evenly. Stir until the pasta takes the colour of the sofrito.
Pour in the hot stock and the saffron.
Bring to the boil, reduce the heat and cook at a moderate heat for another 10 minutes or until the pasta is cooked but separated
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