for 2 people

seafood

	olive oil for frying
4	unpeeled raw jumbo prawns (organic) (approx. 200 g)
100 g	calamari
100 g	monkfish fillets, cut into approx. 2 cm pieces

Fideuà

1	shallot, finely chopped
2	garlic cloves, finely chopped
5	saffron threads
½ tbsp	paprika
300 g	beef tomatoes, cut into cubes
7 dl	Fine Food Bouillon de Poisson
150 g	pasta (e.g. Fideli rice)
	salt and pepper to taste

How it's done

seafood

Heat the oil in a non-stick frying pan. Add the jumbo prawns, calamari and monkfish, fry for approx. 1 min. on each side. Remove, keep warm.

Fideuà

Heat a dash of oil in the same frying pan. Sauté the shallot along with all the ingredients up to and including the paprika. Add the tomatoes, cook briefly. Pour in the stock, bring to the boil. Reduce the heat, add the pasta, cook uncovered until the liquid is almost completely absorbed, season. Remove the frying pan from the heat, cover and leave to stand for approx. 3 mins. Top with the pieces of fish.

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