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🍝 Black Noodle Paella

680 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 125 g ripe tomatoes
• 200 g monkfish fillet
• 250 g small squid (calamari)
• 8 large prawns (ready for kitchen)
• 60 ml olive oil
• 1 tbsp paprika powder
• 1 bag cuttlefish ink
• 1 l fish stock
• 400 g short thin noodles
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the tomatoes and the garlic.
2. 2. Finely chop the tomatoes and the garlic.
3. 3. Rinse the monkfish under running water.
4. 4. Pat the monkfish dry with a kitchen towel.
5. 5. Cut the monkfish into bite-sized pieces.
6. 6. Rinse the calamari rings and the large prawns.
7. 7. Let the seafood drain well.
8. 8. Heat the olive oil in a large pan.
9. 9. Sear the monkfish briefly in the pan.
10. 10. Remove the monkfish from the pan and set it aside.
11. 11. Fry the large prawns in the pan for a few minutes.
12. 12. Remove the large prawns from the pan and set them aside.
13. 13. Add the chopped garlic and tomatoes to the remaining oil.
14. 14. Let the vegetables sweat for a short time.
15. 15. Add the paprika powder to the pan.
16. 16. Add the ink to the pan.
17. 17. Deglaze the pan with the fish stock.
18. 18. Add the thin noodles to the pan.
19. 19. Cook the noodles over high heat for about 5 to 6 minutes.
20. 20. Reduce the heat to a lower setting.
21. 21. Let the dish simmer for another 5 minutes.
22. 22. Return the calamari rings to the pan.
23. 23. Return the monkfish to the pan.
24. 24. Return the large prawns to the pan.
25. 25. Let everything cook for another 5 minutes over low heat.
26. 26. Wait until the noodles have absorbed almost all the liquid.
27. 27. Season the dish with salt and pepper.
28. 28. Turn off the stove.
29. 29. Let the paella rest on the stove for another 2 to 3 minutes.
30. 30. Wait until the noodles have completely absorbed the remaining liquid.

Nutrition per serving

• kcal: 680
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 68 g