Fideua de las Islas Baleares by Michael Knight of La Tasca Restaurant
Ingredients (Serves 6):
400 gms/1 lb monkfish
400 gms/1 lb medium uncooked prawns
24 small mussels, cleaned
450 gms/1 lb ( fideua ) macaroni
125 ml/4 fl oz olive oil
2 cloves garlic,
1 tablespoon of toasted flaked almonds
2 slices of fried bread
1 tablespoon of freshly
all mixed in a liquidizer to form a Picada
1-1/8 teaspoons paprika
1/8 teaspoon cayenne pepper
2 large ripe tomatoes, peeled and chopped
pinch of saffron threads
350 ml/12 fl oz basic fish stock
salt and freshly ground black pepper
Cut the monkfish and scallops into 4 cm/1-1/2 inch pieces.
Peel and devein the prawns, leaving 6 unpeeled.
Clean the mussels.
Heat the oil in a paella pan, then add all the prawns and cook for about 5 minutes until pink, stirring often. Remove from paella pan with a slotted spoon.
Add the monkfish and scallops and cook briefly, turning once. Remove from paella pan with a slotted spoon.
Gently stir into the paella pan the picada and cook for several seconds. Add the paprika, cayenne pepper, tomatoes, fideua (macaroni ) saffron and fish stock and bring to the boil over a medium heat. Season with salt and pepper to taste, stir well, and simmer for 5 minutes.
Add the mussels, prawns, monkfish, scallops, and simmer for 4-5 minutes, until the mussels open, stirring often; discard any that do not open.
Smooth the surface and place under a hot grill until a light brown crust forms. Arrange the unpeeled prawns on top. And the mussels around the edge of the paella pan.
Pazo de villarie albarino, rias baixas 2002
Monasterio de palazuelos sauvignon blanc, rueda 2002.
Marques de vizhoja, galicia 2002.