Ingredients
400g Mussels
8 Prawns
2 pinches Saffron
350g Vermicelli Pasta
5 tblsp Olive Oil
1 large Onions
3 cloves Garlic
2 tbs Paprika
1 tail Monkfish
4 Baby Squid
650ml Fish Stock
2 large Tomatoes
Juice of 1 Lemon
Topping Parsley
Preparation
- Boil the kettle.
- Empty the mussels into a colander and run under cold water.
- Throw away any with broken shells.
- Pick through the shells, tapping each one on the side of the sink – they should be closed or should slowly close when tapped – if they stay open, throw them away.
- If any of the shells still have barnacles or stringy beards attached, pull them off with a cutlery knife and rinse the shells well.
- Keep in the colander, covered with a cold, damp cloth, until you’re ready to cook.
- Peel the prawn shells on the body section only – leave the heads and tails intact.
- Score down the backs and pull out any gritty entrails.
- Chill until you’re ready to cook.
- Put the saffron in a small cup, cover with 50ml kettle-hot water and set aside for 10 mins.
- If using vermicelli, put in a bowl and crush to little pieces (about 1cm long) with your hands.
- Heat the oil in a large frying pan with at least a 3cm lip, or a 40cm paella pan.
- Add the onion and stir around the pan for 5 mins until soft.
- Add the garlic and cook for 1 min more, then tip in the vermicelli and cook for 5 mins, stirring from time to time, until the vermicelli is toasted brown.
- Stir in the paprika.
- Keeping the heat moderate, stir through the monkfish, squid and saffron with its water, seasoning well.
- Spread the ingredients out in an even layer, then pour over the hot stock and scatter the tomatoes on top.
- Bring to a simmer, then cover the whole dish with a tight-fitting lid (or foil).
- Turn the heat to medium and cook for 6 mins.
- Uncover and stir to incorporate the dry top layer of pasta.
- Push the mussels into the pasta so the hinges are buried in the bottom of the dish, and they stand straight up.
- Arrange the prawns on top, cover tightly and cook for another 6 mins or until the mussels are open, the prawns are pink and the pasta is cooked through.
- Leave to simmer for another 2-3 mins to cook off most of the remaining liquid (leave a little in the pan to prevent the pasta from sticking together).
- Allow to sit for 2-3 mins, then squeeze over the lemon juice and arrange the wedges on top.
- Scatter with parsley before serving.
Adapted from TheMealDB.