Monkfish and red prawn fideuá

Name: Monkfish and red prawn fideuá
Prep time: 10 min
Cook time: 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 monkfish tails, cut into bite-sized chunks; Red prawns; 360g fideuá noodles (size 3 or 4); 4 tbsp homemade tomato sauce (or crushed tinned tomatoes); 3 cloves of garlic; Extra virgin olive oil; Sweet smoked paprika (pimentón de la Vera); Pink salt; 800ml fish stock or fumet

Rice & pasta

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This monkfish and red prawn fideuá comes together in 35 minutes and is a fantastic option for an easy lunch for four without any stress. I love pairing firm, meaty monkfish with the deep sweetness of red prawns: the short noodles soak up all that rich seafood flavour and stay wonderfully juicy thanks to a good fish stock.

To make this fideuá, I use fideuá noodles (size 3 or 4), garlic, tomato, and sweet smoked paprika from La Vera. Simple pantry ingredients that back up the seafood without stealing the show. It's a dish that fits right in on a casual Sunday family meal or whenever you fancy cooking something a little special.

If you enjoy these sea-inspired dishes, take a look at my King prawn fideuá and my Squid and red prawn rice for your next gathering.

Prep: 10 minCook: 25 minServes: 4

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Ingredients

Here are the ingredients you'll need

4 monkfish tails, cut into bite-sized chunks
Red prawns
360g fideuá noodles (size 3 or 4)
4 tbsp homemade tomato sauce (or crushed tinned tomatoes)
3 cloves of garlic
Extra virgin olive oil
Sweet smoked paprika (pimentón de la Vera)
Pink salt
800ml fish stock or fumet

Step by step

Method

1Heat a drizzle of olive oil in your paella pan and quickly sear the prawns, then lift them out and set aside.
2Repeat with the monkfish chunks, searing briefly, and set them aside as well.
3Add the paprika, stirring quickly so it doesn't scorch, and immediately add the tomato.
4Once the tomato has cooked down, stir in the finely chopped garlic and let it cook gently without burning.
5Toss in the noodles and toast them lightly for a minute or two.
6Pour in the hot stock and return the monkfish and prawns to the pan.
7Cook according to the noodle package directions until al dente, then turn off the heat and let rest for 3 minutes.
8All done! Our MONKFISH AND RED PRAWN FIDEUÁ is ready to serve.

Frequently asked questions

Can I use king prawns instead of red prawns?

Yes, king prawns or other large prawns work well, though the broth will have a slightly milder flavour. Adjust their cooking time to their size so they don't overcook and turn dry.

What noodles should I use for monkfish fideuá?

In this recipe I use 360g of size 3 or 4 noodles for four people. Keep an eye on the cooking time stated on the packet and check the level of broth near the end so they finish right on point.

How do I store leftover fideuá?

Pop it into an airtight container and refrigerate within two hours of cooking, then enjoy it within a day or two. When reheating, splash in a little extra stock or water and warm it through thoroughly; the noodles will end up slightly softer.