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Valencian Seafood Noodles Paella

Written by on 9 October 2020

Ingredients :

  • 3 tbsp olive oil
  • ½ large Spanish onion, chopped
  • 1 green pepper, chopped
  • 150g prepared squid, chopped into 1cm ¼-½ tsp saffron, toasted in a dry pan
  • 1 tsp smoked sweet pimentos
  • 1 tsp smoked hot pimenton
  • 2 large fresh tomatoes on the vine, finely chopped
  • 1 fat garlic clove, crushed
  • 100g frozen peas
  • 2 fresh bay leaves
  • 3 fresh thyme sprigs
  • 650ml chicken stock
  • 500g fideu pasta (see tip)
  • 200g sustainable peeled raw tiger prawns
  • 200g vac-packed cooked Scottish musses, in the shells if possible, drained
  • Lemon wedges


  • Heat the olive oil in the pan over a medium-high heat, then fry the onion and pepper until soft (about 8 minutes).
  • Stir in the squid and cook for 1-2 minutes, then add the saffron and both types of pimentón, stirring for a minute over the heat.
  • Add the tomatoes and garlic.
  • Stir in the peas and herbs, then pour in the stock.
  • Season well. Bring to a simmer, then stir in the pasta.
  • Bring back to the boil and bubble over a medium-high heat, uncovered, for 5 minutes.
  • Push the prawns into the pasta, then simmer for 5 minutes.
  • Add the mussels, tucking the hinges down into the pasta.
  • Cover the pan with 2 sheets of thick foil and simmer for 5-10 minutes over the heat until all the mussels are heated through.
  • Take the pan off the heat and set aside to rest for 5 minutes, covered with the foil.
  • Serve with lemon wedges for squeezing.

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