One Spanish pan of short noodles toasted in a tomato sofrito and cooked in saffron fish stock with white fish and shrimp.
60 gWhite fish
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100 gShrimps
0.75 cupFish stock
80 gTomatoes
25 gOnion
1 cloveGarlic
0.03 gSaffron
2 gParsley
60 gPasta
0.4 gSmoked Paprika
1.5 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Heat half the oil in an 18 cm frying pan over medium heat. Season the fish with salt and pepper and fry for 2 minutes on each side. Transfer to a clean bowl, keeping any juices.
Add the remaining oil and onion and cook for 3 minutes. Add garlic, tomatoes and paprika; cook for 4 minutes until thick. Add the dry noodles and stir for 2 minutes to coat and lightly toast.
Pour in the hot stock and add the saffron. Spread the noodles evenly and simmer uncovered for 7 minutes. Return the fish with its juices and simmer for 4-5 minutes more, until the noodles are tender, the stock is nearly absorbed and the fish reaches 63 °C. Fold in all the already cooked shrimp and heat gently for 1-2 minutes, until steaming hot and reheated to 74 °C.
Remove from the heat, cover and rest for 5 minutes. Sprinkle with parsley and serve the whole pan as one portion.