Fideua de las Islas Baleares by Michael Knight of La Tasca Restaurant

Ingredients (Serves 6):
400 gms/1 lb monkfish
6 scallops
400 gms/1 lb medium uncooked prawns
24 small mussels, cleaned
450 gms/1 lb ( fideua ) macaroni
125 ml/4 fl oz olive oil

Picada
2 cloves garlic,
1 tablespoon of toasted flaked almonds
2 slices of fried bread
1 tablespoon of freshly
chopped parsley
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
2 lemons

Fideua de las Islas Baleares by Michael Knight of La Tasca Restaurant

Method:

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.

Recommended Wines:
Pazo de villarie albarino, rias baixas 2002
Monasterio de palazuelos sauvignon blanc, rueda 2002.
Marques de vizhoja, galicia 2002.

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