Fideuà

Method

Heat the fish stock with saffron strands and keep warm. Heat olive oil in a wide paella-style pan over medium heat, fry the noodles, stirring constantly until golden and fragrant, approximately 3-4 minutes, then set aside. In the same pan, sauté the onion and garlic until softened, add the monkfish and squid, cooking for 2 minutes, then add the prawns and tomato, stirring until the prawns begin to colour. Deglaze with white wine and simmer until nearly evaporated, add the paprika and toast briefly. Return the toasted noodles to the pan, pour in the warm saffron stock and bring to a boil, stirring occasionally until the noodles absorb the liquid and become tender, approximately 8-10 minutes. Season with salt and pepper, scatter with fresh parsley and serve immediately with lemon wedges on the side.