Fideuà

🛒 Ingredients

• Fideuà pasta 60 g · 210 kcal
• Shrimp, raw, peeled and deveined 50 g · 45 kcal
• Squid, cleaned and sliced 40 g · 32 kcal
• Firm white fish fillets (e.g., monkfish or cod) 40 g · 32 kcal
• Olive oil 15 g · 135 kcal
• Garlic, minced 4 g · 6 kcal
• Onion, finely chopped 40 g · 16 kcal
• Red bell pepper, diced 25 g · 8 kcal
• Grated tomato or crushed tomatoes 50 g · 10 kcal
• Hot fish broth 170 g · 17 kcal
• Saffron threads 0 g · 0 kcal
• Smoked paprika 0 g · 0 kcal
• Lemon wedges, for serving 10 g · 3 kcal
• Fresh parsley, chopped, for garnish 5 g · 2 kcal

👨‍🍳 Instructions

1. Heat olive oil in a wide, shallow paella or fideuà pan over medium-high heat. Sear the shrimp, squid, and fish in batches until lightly golden, then remove and set aside.
2. Add minced garlic, chopped onion, and diced red bell pepper to the same pan. Sauté until softened, about 5-7 minutes.
3. Stir in the grated tomato, smoked paprika, and saffron threads (crushed). Cook for another 2-3 minutes until the tomato has reduced slightly.
4. Add the fideuà pasta to the pan and toast it for 2-3 minutes, stirring constantly, until it turns slightly golden. This step is crucial for flavor and texture.
5. Pour in the hot fish broth, ensuring the pasta is submerged. Bring to a boil, then reduce heat to medium-low, and simmer without stirring for about 10-12 minutes or until most of the liquid has been absorbed and the pasta is al dente.
6. Arrange the seared seafood on top of the pasta. If desired, increase heat for the last 1-2 minutes to create a crispy 'socarrat' (toasted bottom layer).
7. Remove from heat, cover with foil or a clean kitchen towel, and let rest for 5 minutes. Garnish with fresh parsley and lemon wedges before serving.