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Add a photoRaciónes: 4
Ingredientes
- 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
Direcciones
- 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.
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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% |
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