Fideuà

Ingredients

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• 400 g thick, solid noodles (fideos no. 3 or 4), not hollow

• 1.3 l hot fish stock

• 400 g monkfish, cleaned and diced

• 8 langoustines

• 200 g prawns

• 1 ripe tomato, grated (about 150 g)

• ½ small onion, grated

• 1 teaspoon sweet paprika

• 1 pinch of saffron

• 1 garlic clove, crushed with parsley

• 100 ml extra virgin olive oil

• Salt

• Lemon, to serve

Preparation

1. 01Prepare the stockHave the fish stock made and hot, using the shellfish heads and shells if you want more flavour. Crush the garlic with the parsley in a mortar.
2. 02Brown the shellfish and fishIn the paella pan with very hot oil, brown the langoustines and prawns until they take colour and set them aside. Sear the diced monkfish in the same fat and remove it too.
3. 03Make the sofritoIn the remaining oil, soften the onion, add the tomato and cook until it loses its water. Stir in the paprika, saffron and garlic-parsley paste and mix for a moment.
4. 04Fry the noodlesAdd the noodles and fry them, stirring, until lightly golden and coated in the sofrito. This step protects them from overcooking.
5. 05Cook with the stockPour in the hot stock, spread the noodles, adjust the salt and cook about 10 minutes over high heat, moving the pan so it cooks evenly. Arrange the shellfish and monkfish on top at the end.
6. 06Let it restTake off the heat and rest for 5 minutes uncovered so it absorbs the remaining liquid. The result should be moist but not soupy.

Variations

• Different fish and shellfish can be used: monkfish, cuttlefish, squid, prawns or crayfish, depending on the area and the cook.
• There are simpler versions with cuttlefish, squid or only monkfish, and others with a more intense rockfish stock.