Prawn fideua

A fideua is the pasta equivalent of a paella. The same as a paella, it's best cooked in a wide shallow pan and same as a paella, once all the stock has evaporated there will be a lovely crispy crust on the bottom of the pan.My version has just prawns but you can add clams, mussels, squid if you like. My top tip for this dish is to use the best possible stock that is available to you. I make my own in a pressure cooker which takes just 40 minutes.

• Servings: 4

Source: The Secret Supper Society

Import to my cookbook