1 lb mussels or clams
4 oz prawns
6-8 saffron threads
3 tbsps olive oil
1 garlic clove, skinned and sliced
1 spanish onion, sliced vertically
1 red pepper, deseeded & cut in strips
1lb tomatoes, skinned and chopped
12 oz vermicilli
1 tbsp chopped parsley
Instructions...
1) Put the shellfish in fresh water to soak for a few hours.
Peel the prawns.
2) Roast the saffron in a spoon held over a flame then
crush it.
3) Heat the olive oil in a large frying pan and add the
garlic, onion and red pepper. Fry until they take a
little colour. Add the saffron and tomatoes and let thhe
mixture bubble up.
4) Cook the vermicilli until just al dente. Drain and pour
over cold water to stop it cooking.
5) Add the shell fish to the tomato mixture. Turn up the
heat and steam to open shells, about 3-4 minutes. Pour
in 1/2 pt boiling water, then add the prawns and drained
vermicilli. Cook for 1-2 minutes, turning up the heat to
evaporate any excess liquid so it is not soupy.
6) Finish with parsley and eat with a spoon and fork!
