dinner · dairy-free
Shrimp and squid fideuà
Short noodles are toasted, then cooked in a tomato-seafood stock and topped with squid and shrimp, like a paella made with pasta.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
Contains wheat, crustacean shellfish and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Slice the squid into rings and blot the squid and shrimp dry. Heat the stock in a saucepan.
-
2
Warm half the oil in a wide skillet and stir the noodles until they are lightly toasted, then move them to a bowl.
-
3
Pour the rest of the oil into the skillet with the minced garlic and paprika and stir for a moment. Add the tomatoes and cook until thick, then return the noodles, pour in the hot stock and simmer without a lid until the noodles are nearly tender.
-
4
Set the squid and shrimp on top and simmer 3 to 5 minutes, until the shrimp are firm and opaque and the squid is opaque all the way through. Let it stand for 2 minutes and serve with lemon.
