Seafood Fideuá - Fideuá de marisco

A fishermen’s dish with strong flavors, especially if served with alioli. It can be balanced well with a Mediterranean-style Chardonnay such as those made in the Penedès region.

Ingredients:

200 gr fresh shrimp                            4 crayfish
150 ml olive oil                                  400 gr monkfish
2 cloves garlic                                    2 ripe tomatoes, peeled and chopped
1 tbsp hot pimentón                           1.5 l fish stock
saffron threads                                   400 gr noodles
8 baby clams                                      salt

Preparation:

Place the paella (that is, the round metal pan in which this dish is cooked) over the heat, add the oil and gently fry the prawns and crayfish. Remove and set aside. Add the monkfish, garlic, tomato and pimentón. Quickly add the stock to prevent the pimentón from burning and, when it begins to boil, add the saffron and noodles. Spread out evenly in the pan. Season with salt and add the shrimp and baby clams. Place the paella in the oven at 180ºC / 356ºF for 5 minutes so that the noodles brown and dry out a little.

Presentation:

Leave to stand for 5 minutes before taking to the table.
(Foods from Spain)