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Cover: A dish for all seasons

13Jun 12

Spanish Noodles with King Prawns and Clams (Fideua)

FideuaClams are best of season in January and February in the UK, but you may be lucky and find some in the first half of March too.  I love this combination of seafood and noodles, a little like a noodle paella I guess.  The garlic and the fish stock bring wonderful flavours to the dish. 

Spanish noodles with king prawns and clams is a slightly anglicised variation on a dish from the Spanish region of Valencia, where sun and seafood are abundant.  Be sure that your clams are fresh, properly prepared and checked before you cook them – if in doubt, ask at the fish counter.  You can also substitute the clams for mussels if you prefer.

What you need:

  • 6 tbsp extra virgin olive oil
  • 400g very fine, short noodles (Fideua)
  • 400g king prawns, peeled
  • 350g clams in their shells, cleaned and prepared with any that are open, or come open with a light tap, discarded
  • 6 spring onions, or 1 medium onion, finely sliced
  • 6 garlic cloves, peeled and finely sliced
  • Generous pinch of dried parsley
  • 1 tbsp fresh parsley, roughly chopped
  • ½ L fish stock
  • Salt and fresh ground black pepper
  • Twist of lemon

What to do:

  1. Heat the oil in a large frying pan, and on a medium heat, fry the onions for a few minutes.
  2. Add the prawns and the garlic and cook for 5-10 minutes until the onions are really soft.
  3. Add the noodles and the dried parsley to the pan and continue to fry for a few minutes before pouring in the stock, seasoning well with salt and pepper.
  4. Add the clams and bring the stock up to the boil.  Turn down the heat and simmer uncovered for 5 minutes or until the stock has been absorbed into the dish. Add the fresh parsley, (saving a little for the garnish) stirring it in on the heat for another minute before tasting, and if necessary, adding a little more seasoning.  Add more stock to the dish as you cook if necessary to prevent it from becoming too dry.  Scan the finished dish for any clams that have not opened during cooking, and discard them.
  5. Squeeze over the lemon, serve into dishes and top with the fresh parsley garnish.
  6. Enjoy with a glass of Spanish white wine and baguette rubbed with garlic and drizzled with olive oil.

Ready in less than 30 minutes

Makes: 4 servings

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One comment

  1. Are frozen clams okay to use?

    Reply

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