ANNABEL'S ONLINE LESSONS

Eat Fresh - Fideua

Fideua

Prep	10 minutes
Cook	10 minutes
Serves	6

Berry sauce:

¼ cup extra virgin olive oil
4 cloves garlic, crushed
2 tsp smoked sweet paprika
½-1 tsp chilli flakes
finely grated zest 1 lemon
375g dried angel-hair pasta or ribbon egg noodles
½ cup white wine
4 cups fish or chicken stock
20 strands saffron
3 large tomatoes, chopped
1 tsp salt and grinds of pepper

Seafood: 300g prawns, 1.3kg fresh mussels/and or cockles in the shell, 400g boneless fish, cut into chunks

Garnish: ¼ cup finely chopped parsley, diced flesh of 2 roasted red capsicums (optional), wedges of lemon or lime

To serve: Rocket, pear and blue cheese salad
3 handfuls rocket, ¼ cup roasted almonds, 1 block blue cheese, cut in slices, 1 crisp pear, cut in thin wedges and ¼ cup vinaigrette dressing

This noodle-style version of paella can be prepared using seafood, chicken or even spicy sausage. The noodles cook much more quickly than rice so take note of the cooking time for noodles or pasta before you start.

Heat oil in a large, deep pan and sizzle garlic, paprika, chilli flakes and lemon zest for a few seconds. Break up noodles or pasta into small pieces with your hands and add to pan. Stir over heat for a minute or two until noodles start to brown a little. Add wine, stock and saffron if using, cover and bring to a simmer.

Add tomatoes, seasoning and all the seafood, stirring to combine evenly and pushing the mussels into the mixture to submerge their bases. Cover and cook until mussels open, 5-6 minutes. Taste for seasoning and garnish with parsley and roast capsicums if using. Squeeze over fresh lemon or lime juice.

Toss all ingredients of rocket, pear and blue cheese salad together and dress with vinaigrette dressing. Serve with fideua.