Saffron Shrimp and Vermicelli Tagine with Chermoula

Ingredients

• 1 large onion, quartered
• 4 cloves garlic
• 1 bunch fresh cilantro, roughly chopped
• 1 bunch fresh parsley, roughly chopped
• 1/4 preserved lemon, pulp removed, rind finely diced
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional)
• Pinch of saffron threads, steeped in 2 tbsp hot water
• 60 ml olive oil
• 500g raw large shrimp, peeled and deveined
• 150g fine vermicelli noodles
• 500 ml hot fish or vegetable stock
• Salt and freshly ground black pepper to taste
• Lemon wedges for serving