From craving to table
Instructions
- 1
Heat olive oil in a large, shallow pan over medium heat. Add the fideos pasta and toast, stirring frequently, until golden brown. Remove pasta from the pan and set aside.
- 2
Add the onion to the same pan, sauté until softened, about 3 minutes. Stir in the garlic and cook for 1 minute.
- 3
Add the grated tomato and smoked paprika. Cook for 2-3 minutes, until the tomato softens.
- 4
Stir in the saffron threads, then pour in the fish stock. Bring to a gentle boil.
- 5
Return the toasted pasta to the pan. Stir to combine, then reduce heat to medium-low. Simmer for 5 minutes.
- 6
Add the fish chunks and shrimp. Scatter the peas over the top. Season with salt and pepper.
- 7
Continue to simmer, uncovered, without stirring, until the pasta is tender and most of the liquid is absorbed, about 10-12 minutes.
- 8
Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes.
- 9
Garnish with parsley and serve with lemon wedges.