Spanish cuisine · Dough, Pasta & Rice

Málaga-Style Noodles with Seafood

Noodle pan from Málaga with mussels, squid rings and saffron, cooked dry in fish stock.

Ingredients · for 4 servings

• 300 g thin noodles (fideos)
• 800 g mussels
• 300 g squid rings
• 1 l strong fish stock
• 1 onion
• 4 cloves garlic
• 2 tomatoes
• 1/2 tsp saffron threads
• 1 tsp sweet paprika
• 100 ml white wine
• 5 tbsp olive oil
• salt, pepper

Instructions

1. Scrub the mussels under running water, remove the beards and discard any that are already open; steam covered with the white wine for 4–5 min until they open, strain the liquid through a fine sieve into the fish stock, and set the mussels aside.
2. Finely dice the onion and garlic, peel and dice the tomatoes; pat the squid rings dry.
3. Heat the olive oil in a wide 32 cm pan and sear the squid rings over high heat for 2 min, then remove so they don't turn rubbery.
4. Sauté the onion and garlic in the same oil for 8 min, add the tomatoes and cook down for 8 min into a dark sofrito, then toast the paprika and saffron in for 30 sec.
5. Stir in the noodles, pour in the hot fish stock, season with salt, and cook uncovered over medium heat for 10–12 min until the liquid is almost fully absorbed and the noodle tips stand up.
6. Scatter the squid and mussels over the pan for the last 2 min, take off the heat, let rest for 5 min, and serve straight from the pan.