Fideua Seafood



1 medium-sized calamari

60ml extra virgin olive oil

salt and pepper to taste

1 onion, finely diced

2 garlic cloves, finely diced

2 bay leaves

1 green capsicum, finely diced

2 tomatoes, peeled and seeded

1 pinch saffron threads

300g spaghetti, broken into 3 cm lengths

1L fish stock, hot

100ml white wine

6 prawns

100g clams, cleaned

300g mussels

2 tbsp. chopped parsley

4 lemon wedges


  1. Cut the calamari into 3 centimeter square pieces. In a 35 paella pan or heavy-based saucepan, heat the olive oil over a medium-high heat. Cook the calamari in the oil for 3-4 minutes each side or until golden brown, seasoning each side. Remove and set aside.
  2. Fry the onions, garlic and bay leaves over a medium heat for 8 minutes, stirring occasionally, until the onion has browned. Add the capsicum and cook on a medium heat for 20 minutes or until soft. Add the tomatoes and saffron and cook for 15 minutes.
  3. Once the tomatoes reach a jam-like consistency, add the spaghetti and cook for 10 minutes.
  4. Add the hot fish stock and wine. As the pan comes to a simmer, add the calamari and cook for 4 minutes. Add the prawns, clams and the mussels and cook until the shellfish open. You don’t need to stir much, just push the mix around occasionally. Check for seasoning and scatter with parsley. Serve hot with aioli.






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