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Fideuà
Fruit and vegetables
6
tomatoes
, grated
3
garlic
cloves, skins left on, crushed
2
onions
, roughly chopped
1
lemon
, juice only
2
onions
, finely chopped
4
garlic
cloves, finely chopped
4 tbsp chopped fresh
parsley
2
lemons
, cut into wedges, to garnish
Tins, packets and jars
500g/1lb 2oz short vermicelli noodles (called 'fideo' in Spain)
Cooking ingredients
pinch
salt
4 tbsp
olive oil
2 tbsp
smoked paprika
salt and freshly ground
black pepper
100g/3½oz
almonds
Meat, fish and poultry
monkfish
head and bones (or other white fish bones)
1 whole
monkfish
tail, cut into large chunks
12 king
prawns
2
squid
, cleaned, spines removed, flesh roughly chopped
400g/14oz
mussels
, scrubbed and de-bearded (discard any
mussels
that do not shut tightly when tapped firmly)
Other
2 dried ñora peppers
1.5 litres/3¼ pints boiling water
2 dried ñora peppers, finely chopped (available from Spanish delicatessens and online specialists)
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