Fideua with spaghetti, mushroom & onion recipe

  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 775 calories / serving
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Heat the olive oil in a large frying pan or paella pan and sauté the onions, pepper, tomatoes, mushrooms and garlic until golden and tender. Remove from the pan with a slotted spoon and set aside.

Add the prawns and sauté over a high heat until just pink. Add the vegetables back into the pan and sauté for two minutes.

Add the saffron to the fish stock then pour into the pan and bring to the boil. Add the spaghetti and fish and stir. Then add the mussels and cook for around 15 minutes at a fast boil until the pasta is al dente.

Season carefully before serving with the alioli on the side.

  • Ingredients

  • 6tbsp olive oil
  • 2 onions, peeled and finely sliced
  • 3 red peppers, deseeded and diced
  • 2 tomatoes, quartered
  • 250g chestnut mushrooms
  • 2-3 garlic cloves, finely chopped
  • 200g raw prawns, peeled
  • 1.5 litres hot fish stock
  • large pinch saffron
  • 500g spaghetti
  • 225g firm white fish, cut into cubes
  • 200g mussels, cleaned
  • salt
  • pepper
  • to serve

  • Alioli or garlic mayonnaise
  • Energy 3265kj 775kcal 39%
  • Fat 21g 30%
  • Saturates 3g 16%
  • Sugars 11g 12%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 96.6g Protein 45.6g Fibre 8.3g


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