Fideuà with Shrimp and Squid

Paella’s noodle cousin from the Valencian coast: thin pasta toasted in olive oil and cooked in a saffron broth with seafood.

Ingredients

For 4 servings.

• 3 tbsp olive oil
• 3/4 lb spaghetti, broken into 1-inch pieces
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tomatoes, grated
• 1 tsp smoked paprika
• 1 pinch saffron threads
• 4 cups vegetable broth
• 3/4 lb squid rings
• 3/4 lb peeled shrimp
• 1 tsp salt
• 1 lemon

Method

1. Toast the broken pasta in the oil in a wide pan, stirring, until golden. Tip it out.
2. Cook the onion for 5 minutes, then the garlic, tomato, paprika and squid for 3 minutes more.
3. Add the broth, saffron, salt and pasta and simmer for 8 minutes, until most of the broth is absorbed.
4. Push the shrimp into the noodles and cook for 3–4 minutes, until pink and the pan is nearly dry. Serve with lemon.

Diets and allergens

Nutrition per serving

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