Spanish Fideuà

Ingredients

• 400g fideo noodles (short, thin pasta)
• 300g squid, cleaned and cut into rings
• 300g raw prawns, unpeeled
• 3 garlic cloves, minced
• 1 small onion, finely diced
• 1/2 cup grated tomato
• 1/2 tsp sweet smoked paprika
• A generous pinch of saffron threads
• 1/4 cup extra virgin olive oil
• 1 litre fish stock
• Salt and black pepper, to taste
• Chopped parsley, to garnish
• Lemon wedges, to serve
• Aioli, to serve (optional)

Before you cook

• Clean the squid and cut it into rings.
• Finely dice the onion and mince the garlic.
• Warm the fish stock in a separate pot so it's hot when needed.

Steps

1. Heat the olive oil in a wide, shallow paella pan over medium-high heat.
2. Sear the prawns briefly until just pink, about 1 minute per side, then set them aside.
3. Sear the squid rings in the same oil for about 2 minutes, then set them aside with the prawns.
4. Add the diced onion to the pan and cook until soft, about 4 minutes.
5. Add the garlic and cook for 1 more minute.
6. Stir in the smoked paprika, grated tomato and saffron.
7. Cook the mixture for about 5 minutes, until the tomato reduces and darkens slightly.
8. Add the fideo noodles to the pan and stir to coat them in the sofrito.
9. Toast the noodles in the pan for about 2 minutes, stirring often.
10. Pour in the hot fish stock and spread the noodles into an even layer.
11. Once the liquid comes to a boil, stop stirring the noodles completely.
12. Arrange the seared squid and prawns over the top of the noodles.
13. Cook over high heat for half the remaining cooking time, then lower the heat and cook the rest of the way, about 12 minutes total, until most of the liquid is absorbed.
14. Remove the pan from the heat once a light crust has formed on the bottom.
15. Cover the pan loosely with a clean towel and let it rest for 5 minutes.
16. Scatter chopped parsley over the top.
17. Serve straight from the pan with lemon wedges and aioli on the side.