Oven-baked prawn fideuÃ
Try this oven-baked version of the popular Spanish seafood dish made with fideos, a thin long pasta, served with charred lemon and homemade aioli.
Ingredients
For the fideuÃ
- 1 onion, roughly chopped
- 1 carrot, peeled and roughly chopped
- 2 sticks celery, roughly chopped
- 3 garlic cloves
- 2 tbsp olive oil
- 1 bay leaf
- 1 tsp sweet smoked paprika
- 1 small jar wood roasted peppers, finely chopped
- 100ml/3½fl oz amontillado sherry
- 800ml/1½ pints shellfish stock from a tin or fishmonger (not fish stock)
- 20 raw tiger prawns, heads and shells removed and saved, deveined and chopped
- 4 large prawns, shell on
- 300g/10½oz angel hair pasta or fideos
- 1 lemon, cut into quarters
- 1 tbsp finely chopped parsley
- 3 large raw tiger prawns, in shell
For the aioli
- 2 free-range egg yolks
- 4 garlic cloves
- 100ml/3½fl oz extra virgin olive oil
- 100ml/3½fl oz light olive oil or vegetable oil
- lemon, to squeeze
Method
Add the onions, carrot, celery and garlic to a food processor and blend. Transfer to a shallow ovenproof shallow casserole pan with the oil over medium heat.
Fry for 10 minutes to soften, then add the bay, paprika and peppers. Increase the heat to high, then deglaze the pan with the sherry and reduce by half. This will take 1–2 minutes on a high heat.
Meanwhile, add the shellfish stock to a saucepan along with the reserved prawn shells and bring to the boil, then simmer for 20 minutes. Preheat the oven to 240C/220C Fan/Gas 9.
Add the pasta to the pan with the vegetables and strain over the stock.
Add the prawns and stir into the pan. Add the four large prawns in their shell on top, then transfer to the oven the oven for 8 minutes or so, until the prawns are cooked through.
Heat a small dry frying pan and add the lemons quarters cut side down, cook for 4–5 minutes or until charred.
Meanwhile, to make the aioli, put the egg yolks and garlic in a clean food processor and blend until the garlic has broken into small pieces. Slowly add the oil little by little with the food processor running, until it begins to thicken. Once it has reached your desired mayonnaise like consistency, season with salt and pepper and lemon juice.
Remove the fideuà from the oven and sprinkle over the parsley. Serve with the aioli and burnt lemons.
