Recipe

Fideua

Celebrity guest chef at the 2022 Rapaura Springs Garden Marlborough Festival, Josh Emett shares with us this Valencian pasta dish cooked in the style of a paella.

PREP TIME: 25 MINUTES | COOK TIME: 25 MINUTES | SERVES: 6 Ingredients:

• 1 medium-sized onion • 2 squid, cleaned • 3 tbsp (45 ml) olive oil • 4 cloves garlic • 1 1/3 lb (600 g) tomatoes • 2 level tbsp sweet smoked paprika • generous pinch of saffron (optional) • 18 oz (500 g) pasta, such as stortini bucati • 1 qt (1 litre) chicken or fish stock • salt • 12 large shrimp/prawns, uncooked • 9 oz (250 g) clams • 12 mussels

Method:

Dice the onion.

Remove the tentacles from one of the squid and cut the body sac into small dice. Cut the second squid into wide strips, removing the tentacles as you go, and set aside.

Place a shallow paella pan over a medium heat and pour in 2 tablespoons (30 ml) of the olive oil. When the oil is hot, add the diced squid and cook quickly, letting it sizzle and colour lightly on both sides.

Slice garlic cloves very finely, add to the pan with a little more oil if needed.

Chop the tomatoes, fairly finely, add them and all their juice to the pan, cook stirring for 2 mins. Stir in the paprika, saffron (if using), and pasta.

Let the pasta toast for a minute, then pour on the stock, season with salt, bring to the boil and leave to cook for 8 mins, or until 2/3 of the liquid has evaporated. At this point do not stir again until a fine crust has formed on the base. While the pasta cooks, warm the remaining Tsp of oil in a shallow pan, add the reserved strips of raw squid and the shrimp/prawns, and cook for 2 minutes, until lightly browned. Remove immediately.

Place the clams and mussels, and the squid and shrimp/prawns, over the surface of the pasta, then make a loose dome of kitchen foil over the pan and leave everything to steam for 2 or 3 mins, till the mussels and clams have opened. Serve immediately.

If you’re a lover of Mediterranean cuisine and seafood, visit the Mussel Pot in the heart of Havelock. This iconic, restaurant is now open with a new twist to their menu! Besides the signature mussel dishes, the kitchen is introducing fresh homemade Italian dishes. Book now for the ultimate dining experience! www.themusselpot.co.nz

Captivating displays, amazing stories, joyflights and excellent coffee! Open 9am - 4pm (Last entry at 3pm) 79 Aerodrome Rd, Blenheim Ph (03) 579 1305 www.omaka.org.nz