16 Mar 2023
35 minutes | easy | Serves 6
Seafood fidueà is a lot like a paella, but is made using pasta instead of paella rice. You can mix the seafood according to your preference, using different types of white fish, or adding squid for the simmering stage of cooking (squid needs a long cooking time to become tender in a dish like this). Clams would also be a lovely addition. This recipe is designed to be cooked in the Outback BBQ cast iron skillet.
are alive by giving any that are open a sharp tap on the edge of a work surface. If they don’t close, discard them along with any that have broken shells. If they don’t open once cooked they should also be discarded.
the saffron with around 50ml boiling water and set aside.
central burners on the Jupiter Outback BBQ and set the heat to medium. Add a dash of oil to the skillet and cook the onion until soft but not coloured.
and paprika and cook, stirring, for a minute or so.
cooking it and toasting it, stirring, for 5 minutes.
and saffron with its liquid.
with foil and cook for 6 minutes
with their hinges facing down and place the prawns on top. Cover again and cook for a further 6 minutes or until the mussels are open, the prawns are pink and all the stock has been absorbed. Garnish with parsley and lemon to serve.
This is an ideal centrepiece dish; just place the skillet in the centre of the table and let everyone help themselves. Serve with some garlic bread or plain crusty bread, and/or a large green salad.
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