Seafood fideuà
A fideuà with squid, prawns and peas, with the noodles toasted before the stock is added so they stay separate. It is the week’s most festive dish and the one that smells strongest as it cooks, so save it for a day when you feel up to it.
At a glance
- Prep15 min
- Cooking20 min
- Total35 min
- Servings2 servings
- DifficultyInvolved
Allergens
- Gluten
- Fish
- Crustaceans
- Molluscs
Who this recipe is for
A celebratory dish with protein from seafood and carbohydrates: fits into the weekly menu for people with cancer on days when appetite is good.
Ingredients
Quantities for 2 servings. Tick off what you already have.
Step by step
- Toast the noodles in the paella pan with a few drops of oil, stirring until golden. Remove and set aside.
- In the same pan, cook the chopped pepper and squid for 5 minutes.
- Add the fish stock, turmeric and cooked peas, and bring to the boil.
- Add the peeled prawns and toasted noodles, spread them out evenly and lower the heat.
- Cook uncovered over medium heat for 10 to 12 minutes, until the stock has been absorbed.
- If you like a crisp top, grill it for 3 minutes before serving.
Adaptations
How to change it depending on the day. Each change keeps the dish, it does not replace it.
Nausea or sensitivity to smells
Leave it for another day: along with the creamy rice, it is one of the two dishes this week that smell strongest while cooking. If you fancy it, ask someone else to cook it and air the room before sitting down. If it feels heavy to digest, have it without the alioli (garlic mayonnaise) it is usually served with: that is the part most likely to upset you.
Altered taste
If you do not tolerate strong flavours, replace the seafood with diced chicken and the fish stock with vegetable stock, and use vegetables you tolerate well.
What it provides
The noodles provide carbohydrates, while squid and prawns provide lean protein, iodine and zinc. It is the week’s most energy-rich dish.
The dietitian's tip
Toasting the noodles first is what keeps them separate instead of clumping together. If you buy ready-made fish stock, check the label: some contain crustaceans or celery.
It is part of the weekly menu for people with cancer. Also from the same menu: creamy monkfish rice and griddled prawns with parsley.
What a recipe is not
This recipe fits into a plan; it does not replace one. It cures nothing and it is not calculated for one particular person: the quantities are indicative and will need adjusting to your case.
If you have a medical condition, take medication or follow a prescribed diet, check with your doctor or your dietitian before changing anything.
Where this recipe comes from
The main guide
Nutrition for people with cancer: what to eat during treatment
You are looking for a list of what you can and cannot eat, and everything you find contradicts everything else. There is…
The menu it belongs to
Weekly menu for people with cancer, with adaptations for symptoms
Planning the week helps when you do not know what you will feel like eating tomorrow. Having the menu in writing can…
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Would you like a plan made for you?
A recipe fits or does not fit depending on what is going on with you. In clinic we build the whole plan around what you eat, what you tolerate and what you fancy.