| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Costa, Del, Nosh | 4 | servings | |
INGREDIENTS
| 4 | fl | Olive oil |
| 10 | oz | Uncooked langoustine 'tail flesh' |
| 10 | oz | Uncooked prawns |
| 8 | oz | Monkfish; cut into medium |
| ; dice | ||
| 8 | oz | Tomatoes; skinned, seeded and |
| ; chopped fine | ||
| 3 | Cloves garlic; peeled and chopped | |
| ; fine | ||
| 1 | tb | Chopped flat leaf parsley |
| 1 | ts | Paprika |
| 2 1/4 | pt | Rich fish stock |
| 9 | oz | Angel hair pasta; broken in half |
| 1 | sm | Pinch saffron; bled into hot water |
| 1 | Lemon; cut into wedges | |
| Sea salt and black pepper |
INSTRUCTIONS
Heat 2/3 of the oil and fry the shellfish with salt. After a few minutes add the monkfish and cook until lightly coloured up. Remove from the heat Pound the parsley and garlic in a mortar (or mixer) to make a paste. Cook the tomatoes in the remaining oil in a separate pan (10 minutes) and add the paste and paprika and then add to the paella pan with the fish. Put the flame on full, add the stock and when boiling, add the pasta and simmer for 3 minutes with the saffron. Season and simmer until the juices are all absorbed. Serve with lemon and sprinkled chopped parsley. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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