4 Serves
47 Mins
Boil water in a kettle. Clean the mussels under cold running water, discarding any with broken shells or those that remain open when tapped. Remove any beards with a knife and keep chilled under a damp cloth.
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SpanishVitamin K
280 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
9 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
22 µg / 2.4 µgFolate
264 µg / 400 µgCalcium
790 mg / 1,300 mgIron
26 mg / 18 mgMagnesium
684 mg / 420 mgPhosphorus
1637 mg / 1,250 mgPotassium
2210 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
7 mg / 11 mgCopper
2 mg / 0.9 mgManganese
8 mg / 2.3 mgSelenium
157 µg / 55 µgFiber
6 g / 28 gSugar
16 g / 50 gSaturated Fat
7 g / 20 gCholesterol
167 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 g
Peel the prawns, leaving heads and tails intact, and remove the intestinal tract. Chill until ready to cook.
Steep the saffron in 50ml of hot water for 10 minutes. Crush the vermicelli pasta into small 1cm pieces.
Heat oil in a large frying pan or paella pan. Sauté the onion until soft, then add garlic and cook for one minute. Add the vermicelli and toast until golden brown.
Stir in the paprika, monkfish, squid, and saffron water. Pour in the seafood stock and scatter the tomatoes over the top.
Cover the pan tightly and simmer for 6 minutes. Uncover, stir the pasta, and nestle the mussels into the mixture. Arrange the prawns on top, cover again, and cook for another 6 minutes until the mussels open and prawns are pink.
Simmer uncovered for 2-3 minutes to reduce excess liquid, then let rest for 3 minutes. Finish with fresh lemon juice, lemon wedges, and chopped parsley.
18
g33
g50
g
Spanish