Valencia is on the Spanish Mediterranean coast, and their classic paella - with delicate flavours of seafood and saffron - is perfect for hot summer days.
Valencians use fideo noodles in this paella rather than rice, so it is lighter and quicker to cook. The recipe is generous with the fish, so cut it back a little if you like. Try not to move the noodles when cooking, to ensure a crispy base or soccarat forms. This gives the paella some of its flavour.
Ingredients Serves: 4
- 2 tbsp olive oil
- 450g monkfish tail, outer membrane removed, filleted, and cut into 2cm cubes
- 2 tomatoes, cut in half and grated (discard the skin)
- 3 garlic cloves, grated
- ½ tsp sweet smoked paprika
- Saffron, pinch
- 250g fideo noodles
- 500g small clams
- 8 king prawns
- 500ml fish stock
- Salt & pepper
- Lemon, cut into wedges
- Heat the oil in the paella pan over a high heat, and add the monkfish pieces. Pan fry for five minutes turning occasionally, until lightly golden.
- Reduce heat to low and add grated tomatoes and garlic. Leave to simmer for 5 minutes.
- Meanwhile, toast the saffron in a dry pan until fragrant, and crumble over the tomatoes and garlic, along with with the paprika. Stir.
- Sprinkle the fideu noodles evenly around the pan, and pour over the fish stock.
- Lay the clams and king prawns around the pan, and leave on a very low simmer for 16-20 minutes trying not to stir. Half way through the cooking time, turn over any large prawns sitting on top of the dish.
- The paella is ready when the noodles are cooked through, and there is very little liquid left in the pan.