Fideuà
A Catalan seafood noodle dish — the coastal cousin of paella. Short pasta toasts in a saffron-tomato broth with mussels, peas, and peppers. Finished in the oven for a crispy socarrat top.
Servings: 2 | Prep: 15 min | Cook: 30 min | Calories: 510 per serving
Ingredients
Fideuà
- 200g spaghetti, broken into 3-4cm pieces
- 350g fresh mussels, scrubbed and debearded
- 1 medium onion, finely diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 130ml passata
- 400ml chicken stock (hot)
- 70g frozen peas
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Pinch of saffron threads (optional but recommended)
- Salt and pepper to taste
To Serve
- Lemon wedges
- Fresh flat-leaf parsley, chopped
- Aioli (optional — mix garlic, lemon juice, and kewpie mayo for a quick version)
Instructions
Steam the mussels: Heat 1 tbsp olive oil in a large deep skillet or paella pan over high heat. Add mussels and a splash of water. Cover and cook 3-4 minutes until they open. Remove mussels to a bowl (discard any that stay closed). Strain and reserve the mussel liquid.
Steamed Haddock with Romesco & Sautéed Cabbage
Gently steamed haddock served with a rich Catalan romesco sauce and garlicky sautéed cabbage with bacon. The smoky, nutty romesco brings everything together.
Servings: 2 | Prep: 20 min | Cook: 25 min | Calories: 490 per serving
Ingredients
Romesco Sauce
- 2 red bell peppers, halved and seeded
- 50g almonds or hazelnuts (or a mix)
- 2 cloves garlic, unpeeled
- 2 medium tomatoes, halved
- 2 tbsp olive oil
- 1 tbsp sherry vinegar or red wine vinegar
- 1 tsp smoked paprika
- ¼ tsp chili flakes
- Salt to taste
Fish
- 2 haddock fillets (~150g each), skin-on or skinless
- Salt and pepper
- Juice of ½ lemon
Sautéed Cabbage
- ⅓ head cabbage, cored and shredded
- 100g bacon strips (from freezer, thawed)
- 2 cloves garlic, sliced
- 1 tbsp olive oil
- 1 tbsp capers, drained
- Handful of olives, roughly chopped
- Salt and pepper
- Squeeze of lemon
Garnish
- Fresh flat-leaf parsley, chopped
Instructions
Roast romesco ingredients: Preheat oven to 200°C. Place pepper halves (cut side down), tomato halves, and unpeeled garlic cloves on a baking tray. Drizzle with 1 tbsp olive oil. Roast for 20 minutes until peppers are charred and blistered. Spread almonds on a separate small tray and toast in the oven for the last 5 minutes.