Fideua Valenciana

Ingredients for 4 servings:

• 600 g fish(s), e.g. E.g. monkfish, sepir, redfish
• 1 jar chickpeas
• 1 small can of tomatoes, chopped
• 1 garlic clove(s), with skin
• some saffron
• 1 liter fish stock
• 1 bunch parsley, chopped
• 0.8 tbsp olive oil
• salt and pepper
• 1 onion(s)
• 2 cup(s) pasta (durum wheat pasta), small hollow
• Paprika powder
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pasta paella with fish

Cut the fish into bite-sized pieces. Drain the chickpeas and finely chop the onion. Lightly fry the fish in olive oil. Add the onions, chickpeas, chopped, drained tomatoes, and pasta, and mix with the fish. Pour in the fish stock, then add the parsley, garlic, saffron, and the remaining spices, and stir again. The pasta should now be covered with the fish stock. Simmer over low heat for about 20 minutes. If desired, you can top the fideua with strips of bell pepper and mussels after the fish stock has been infused. Spinach also tastes great instead of parsley.