Ingredients
| 1 tablespoon lemon juice | |
| 750ml-1 litre fish stock (start with 750ml and only add extra if needed) | |
| 1⁄4 cup olive oil | |
| 300g angel hair pasta, broken into 3cm lengths | |
| 8 jumbo king prawns (I used vast Argentine ones) | |
| 1 large onion, finely chopped | |
| 4 cloves garlic, crushed | |
| 300g baby squid tubes | |
| 3 large tomatoes, finely chopped | |
| 2 tablespoons tomato paste | |
| 2 teaspoons smoked paprika | |
| 1⁄2 teaspoon saffron strands | |
| 600g cockles | |
| 2 lemons, cut into wedges, to serve | |
| 1⁄4 cup finely chopped parsley, to serve | |
| lemon & garlic aioli, to serve | |
| LEMON & GARLIC ALLIOLI (MAKES JUST OVER 1 CUP) | |
| 4 cloves garlic, peeled | |
| 1⁄2 teaspoon sea salt | |
| 2 egg yolks | |
| 1 cup extra virgin olive oil | |
| 2 teaspoons lemon juice |
Fideua is a little like paella made with pasta such as spaghettini or angel hair pasta snapped into short lengths.
Instructions
| 1. | Put the lemon juice and fish stock in a pot and heat until just simmering. |
| 2. | Put 1 tablespoon of the oil in a large frying or paella pan and fry the pasta pieces for 2 minutes, until lightly golden, then set aside. |
| 3. | Put another 2 tablespoons of the olive oil in the pan and add the prawns. |
| 4. | Cook for a few minutes on each side until cooked through, then remove from the pan. |
| 5. | Add the remaining oil to the pan with the onion and garlic. Cook for 4-5 minutes then add the squid. |
| 6. | Cook for 2 minutes then add the tomatoes, tomato paste and paprika and stir to combine. |
| 7. | Cook for another 2 minutes, then add the pasta. |
| 8. | Cook for 1 minute then add 1⁄4 of the stock and the saffron. |
| 9. | Add more stock as it becomes reduced, cooking for about 7 minutes. |
| 10. | Add the prawns back in with the cockles and cook a further 3-4 minutes until the cockles are open, the pasta is cooked through and the stock is almost completely reduced. |
| 11. | Serve with lemon wedges, a sprinkling of parsley and lemon and garlic allioli. |
| 12. | LEMON & GARLIC ALLIOLI |
| 13. | Put the garlic cloves in a mortar and pestle with the salt and smash to a smooth paste. |
| 14. | Transfer to a large jug or blender and whisk in the egg yolks. |
| 15. | Whisk in the olive oil drop by drop until it emulsifies; as it thickens the oil can be added in a thin drizzle. |
| 16. | (This can also be made using a stick blender, adding the oil drop by drop.) |
| 17. | Once all of the oil has been added, whisk in the lemon juice and season to taste with extra salt if desired. |
| 18. | Store in a sealed container in the fridge for up to 4 days. |
Food recipes, food styling & photography Sarah Tuck; cocktail recipes and cocktail styling Peter Lowry & Laura Walker; cocktail photography Nicola Edmonds
Click here for the cocktail recipe The Civil Servant
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