Fideuá with Hake and Prawns

Name: Fideuá with Hake and Prawns
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 2 pieces hake; 4 large prawns; 14 oz fideo noodles, No. 2 (about 400 grams); 2 tablespoons caramelized onion; 2/3 cup tomato sauce (about 150 grams); Romesco sauce, to taste; 1 2/3 cups fish stock (about 400 ml); 2 garlic cloves; 7 oz small clams (about 200 grams); 2 teaspoons smoked paprika (sweet or hot, optional)

Antonio-José @Antonio_jose

Barcelona.

Fideuá with Hake and Prawns

Antonio-José @Antonio_jose

Saved

Ingredients

30 minutes

Serves 4 servings

2 pieceshake
4large prawns
14 ozfideo noodles, No. 2 (about 400 grams)
2 tablespoonscaramelized onion
2/3 cuptomato sauce (about 150 grams)
Romesco sauce, to taste
1 2/3 cupsfish stock (about 400 ml)
2garlic cloves
7 ozsmall clams (about 200 grams)
2 teaspoonssmoked paprika (sweet or hot, optional)

Saved

Steps

30 minutes

1

In a paella pan, add the garlic and sear the hake and prawns. Set them aside.
2

In the same pan, toast the noodles until lightly golden.
3

Add the caramelized onion, tomato sauce, and paprika. Stir to combine, then pour in the fish stock. Cook over high heat for 8 minutes.
4

Add the clams and prawns, then transfer the pan to a preheated oven at 400°F (200°C) for about 6 minutes.
5

Spread the romesco sauce over the hake and add it to the fideuá. Let it rest in the oven.
6

Let it sit for 3 to 5 minutes, until the clams have opened.
7

Serve with extra romesco sauce to taste.
8