Today we will teleport ourselves to a terrace close to your favourite beach. Is there any dish with more of the flavour and aroma of a holiday beside the sea than a seafood fideuá? A very Mediterranean recipe, but with a touch of the Rías Gallegas provided by our mussels.
We invite you to close your eyes and get carried away by Mi Dulce Tentación that Silvia proposes for us.
- Clams – 350 g
- Baby squid – 350 g
- Prawns – 400 g – around 10
- Mussels from Galician Rivers – 500 g
- Onion – 1/2
- Red pepper – 1/2
- Green pepper – 1/2
- Leek – 1/2
- Tomato concentrate – 2 tsp
- Sweet paprika – 1/2 tsp
- Fideuá – 250 g
- Water – 1 litre
- Salt and oil
- Leave the clams in cold water with salt for two hours so that they get rid of any sand they may have.
- Clean the baby squid, chop them into slices and set them aside.
- Peel the prawns and boil the shells in a litre of water for 15 minutes. Set the broth aside.
- In a frying pan with a dash of oil, lightly fry the chopped prawns for one minute. Remove and set aside.
- Do the same with the squid rings.
- In the same oil, sauté the onion, the peppers and the leak, all diced.
- Once the vegetables are sautéed, add the tomato concentrate and mix it all.
- Remove the frying pan from the heat and add the paprika. Mix everything well.
- Put the saucepan back on the heat and add the fideuá. Sauté for a minute and add the broth from the prawns.
- Cook the pasta for the time indicated by the manufacturer.
- When two minutes remain for it to be cooked, add the clams and cover the saucepan so that they open.
- During the last minute add the mussels, along with the sautéed prawns and squid.
- Mix all the ingredients well and leave to settle for a couple of minutes.