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Best Seafood fideuà in London
What the real thing tastes like
Real ingredients (via TheMealDB): 400g Mussels, 8 Prawns, 2 pinches Saffron, 350g Vermicelli Pasta, 5 tblsp Olive Oil, 1 large Onions, 3 cloves Garlic, 2 tbs Paprika, 1 tail Monkfish, 4 Baby Squid, 650ml Fish Stock, 2 large Tomatoes…
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Boil the kettle. Empty the mussels into a colander and run under cold water. Throw away any with broken shells. Pick through the shells, tapping each one on the side of the sink – they should be closed or should slowly close when tapped – if they stay open, throw them away. If any of the shells still have barnacles or stringy beards attached, pull them off with a cutlery knife and rinse the shells well. Keep in the colander, covered with a cold, damp cloth, until you’re ready to cook. Peel the prawn shells on the body section only – leave the heads and tails intact. Score down the backs and pull out any gritty entrails. Chill until you’re ready to cook. Put the saffron in a small cup, cover with 50ml kettle-hot water and set aside for 10 mins. If using vermicelli, put in a bowl and crush to little pieces (about 1cm long) with your hands. Heat the oil in a large frying pan with at least a 3cm lip, or a 40cm paella pan. Add the onion and stir around the pan for 5 mins until soft. Add t
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