Cuisine - - SARAH TUCK -


Fideua is a lit­tle like paella made with pasta such as spaghet­tini or an­gel hair pasta snapped into short lengths.

1 ta­ble­spoon le­mon juice 750ml-1 litre fish stock (start with

750ml and only add ex­tra if needed) ¼ 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

½ tea­spoon saf­fron strands

600g cock­les

2 lemons, cut into wedges, to serve

¼ cup finely chopped pars­ley, to serve

le­mon & gar­lic aioli, to serve

Put the le­mon juice and fish stock in a pot and heat un­til just sim­mer­ing.

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. Put another 2 ta­ble­spoons of the olive oil in the pan and add the prawns. Cook for a few min­utes on each side un­til cooked through, then re­move from the pan.

Add the re­main­ing oil to the pan with the onion and gar­lic. Cook for 4-5 min­utes then add the squid. Cook for 2 min­utes then add the toma­toes, tomato paste and pa­prika and stir to com­bine. Cook for another 2 min­utes, then add the pasta. Cook for 1 minute then add ¼ of the stock and the saf­fron. Add more stock as it be­comes re­duced, cook­ing for about 7 min­utes.

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. Serve with le­mon wedges, a sprin­kling of pars­ley and le­mon and gar­lic al­li­oli. LE­MON & GAR­LIC AL­LI­OLI (MAKES JUST OVER 1 CUP)

4 cloves gar­lic, peeled

½ tea­spoon sea salt

2 egg yolks

1 cup ex­tra vir­gin olive oil

2 tea­spoons le­mon juice

Put the gar­lic cloves in a mor­tar and pes­tle with the salt and smash to a smooth paste. Trans­fer to a large jug or blender and whisk in the egg yolks. Whisk in the olive oil drop by drop un­til it emul­si­fies; as it thick­ens the oil can be added in a thin driz­zle. (This can also be made us­ing a stick blender, adding the oil drop by drop.) Once all of the oil has been added, whisk in the le­mon juice and sea­son to taste with ex­tra salt if de­sired. Store in a sealed con­tainer in the fridge for up to 4 days.

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