Hake and shrimp fideuà with light alioli

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Hake100 g
• Shrimp60 g
• Tomatoes80 g
• Garlic2 cloves
• Paprika1 teaspoon
• Saffron0.1 g
• Fish stock250 ml
• Nonfat Greek yogurt40 g
• Extra virgin olive oil10 g
• Lemon0.5
• Saltto taste

Contains: gluten, lactose, shellfish, fish, celery,

Method

1. Dissolve the saffron in the fish stock and heat it. Grate the tomatoes discarding the skins, chop one garlic clove, peel the prawns removing the dark vein and cut the hake into pieces of about 3 cm, removing any bones. If using long thin pasta, break it into 2–3 cm pieces.
2. Heat the extra virgin olive oil in a wide frying pan over medium heat and toast the pasta for 3–4 minutes, stirring constantly, until golden and nutty-smelling.
3. Add the chopped garlic, grated tomato and paprika and cook for 2 minutes, until the tomato dries out. Pour in the hot stock, season with salt and spread the pasta evenly.
4. Cook for 8 minutes over medium heat without stirring, then lay the hake and prawns on top and cook for 4 more minutes, until the liquid is absorbed, the fish is opaque and the pasta is dry with its tips curling up.
5. For the light alioli grate the remaining garlic and mix it with the Greek yoghurt and a pinch of salt. Serve the fideuà with the alioli and lemon wedges.