Spanish Fideuà with Seafood – Gluten-free version

👨‍🍳 Method

To assemble

1. 1
   Heat the olive oil in a pot.

   ⚙ Pan-fryingStovePot
2. 2
   Add the gluten-free pasta and fry, stirring constantly, until they turn golden. Remove the gluten-free pasta.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the onion to the oil left in the pot and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStovePot
4. 4
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
5. 5
   Add the pepper and fry about 10 minutes, stirring, until it softens.

   ⚙ Adding to the hot fat and fryingStove
6. 6
   Add the paprika, saffron and tomatoes and cook 5 minutes.

   Stove
7. 7
   Return the gluten-free pasta to the pot and pour in the stock. Cook over medium heat 10 minutes, until the gluten-free pasta are done.

   Stove
8. 8
   Arrange the shrimp and mussels over the top, cover and cook another 5 minutes.

   StoveLid
9. 9
   Serve in the pot with the parsley and lemon.