Servings: 4
Ingredients
- 4 fl ounce Extra virgin olive oil
- 10 ounce Uncooked langoustine 'tail flesh'
- 10 ounce Uncooked prawns
- 8 ounce Monkfish, cut into medium dice
- 8 ounce Tomatoes, skinned, seeded and minced fine
- 3 x Cloves garlic, peeled and minced fine
- 1 Tbsp. Minced flat leaf parsley
- 1 tsp Paprika
- 2Â 1/4 pt Rich fish stock
- 9 ounce Angel hair pasta, broken in half
- 1 sm Healthy pinch saffron, bled into warm water
- 1 x Lemon, cut into wedges
- Â Â Sea salt and black pepper
Directions
- Heat 2/3 of the oil and fry the shellfish with salt. After a few min add in the monkfish and cook till lightly coloured up. Remove from the heat
- Lb. the parsley and garlic in a mortar (or possibly mixer) to make a paste. Cook the tomatoes in the remaining oil in a separate pan (10 min) and add in the paste and paprika and then add in to the paella pan with the fish.
- Put the flame on full, add in the stock and when boiling, add in the pasta and simmer for 3 min with the saffron. Season and simmer till the juices are all absorbed. Serve with lemon and sprinkled minced parsley.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 555g | |
Recipe makes 4 servings | |
Calories 654 | |
Calories from Fat 282 | 43% |
Total Fat 31.91g | 40% |
Saturated Fat 4.75g | 19% |
Trans Fat 0.0g | |
Cholesterol 122mg | 41% |
Sodium 996mg | 42% |
Potassium 895mg | 26% |
Total Carbs 53.11g | 14% |
Dietary Fiber 3.1g | 10% |
Sugars 3.58g | 2% |
Protein 37.18g | 59% |
Advertisement
Advertisement