Fideuà – seafood noodle paella

Ingredients for 4 portions

• 2Ñora peppers
• 1.2 lFish stock
• 1 gSaffron
• 5 tbspOlive oil
• 400 gShell-on prawns
• to tasteSalt
• 300 gCuttlefish, cleaned, in pieces
• 300 gMonkfish, in chunks
• 3 clovesGarlic, finely chopped
• 2Tomatoes, grated
• 1 tspPaprika, sweet
• 400 gPasta, fideuà noodles (short and thick)

On the side

• 6 tbspAioli sauce

Method

1. Remove the stalks and seeds from the ñora peppers and soak them in hot water for 20 minutes.
2. Heat the fish stock with the saffron and keep it hot.
3. Heat the oil in the paella pan over a medium-high heat. Season the prawns with salt, sear them for 1 minute per side, then lift them out.
4. Season the cuttlefish and monkfish with salt. Fry the cuttlefish in the same oil for 3 minutes, then add the monkfish and fry for 2 minutes more.
5. Scrape the flesh from the ñoras with a spoon. Add the garlic to the pan, then the grated tomato and the ñora flesh, and fry for 5 minutes until the liquid has cooked off. Stir in the paprika.
6. Add the noodles and fry, stirring, for 2–3 minutes, so they toast lightly and are coated in the tomato.
7. Pour in the hot stock, spread the noodles evenly and don't stir again. Cook over a high and then medium heat for about 10 minutes, until the stock has been absorbed. Lay the prawns on top for the last few minutes.
8. If you like, put the pan under the oven grill for 2 minutes so the noodles curl up. Leave to rest for 5 minutes.
9. Serve straight from the pan with aioli.

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