Seafood Fideuà

Ingredients

• 0.88 lb mussels
• 8 shrimp
• 2 pinch saffron threads
• ¾ lb vermicelli pasta
• 5 tbsp olive oil
• 1 large onion
• 3 clove garlic
• 2 tbsp paprika
• 1 monkfish tail
• 4 baby squid
• 2¾ cup fish broth
• 2 large tomatoes
• 1 lemon juice (optional)
• ¼ cup fresh parsley (optional)

Steps

1. Clean mussels and shrimp; devein shrimp. Crush vermicelli pasta into 1cm pieces. Steep saffron in 50ml hot water for 10 minutes.
2. Heat olive oil in a large frying pan. Sauté onion for 5 minutes until soft, then add garlic and cook for 1 minute more.
3. Add crushed vermicelli to the pan and toast for 5 minutes, stirring until golden brown. Stir in paprika.
4. Add monkfish, squid, and saffron water to the pan. Season well and spread ingredients in an even layer. Pour in hot fish broth and scatter tomatoes on top.
5. Bring to a simmer, cover, and cook on medium heat for 6 minutes.
6. Uncover, stir to incorporate dry pasta, then nestle mussels into the pasta and arrange shrimp on top. Cover tightly and cook for another 6 minutes, or until mussels open and shrimp are cooked.
7. Discard any unopened mussels. Drizzle with lemon juice and garnish with fresh parsley, if desired, before serving.