450gfideuà noodles/vermicelli or angel hair pastabroken up to about 1" / 2 cm length
2Tbspolive oil
3clovesgarlicminced
2tsppaprika
generous pinch saffron
8large prawnsleft unshelled
500gmussels, clams and or/squidthe mix is up to you
1monkfish tailcut into bite size pieces
1.5litresfish or seafood stock
salt and pepperto taste
2handfuls fresh parsleychopped, to serve
lemon wedgesto serve
Instructions
Scrub and clean your shellfish including the de-bearding the mussels and set aside.
Heat the olive oil in your chosen pan on medium heat.
Add the noodles and stir to coat with the oil and cook until a light brown colour, about 3 minutes. Be careful because they do suddenly get too brown and burn. Err on the side of caution as all you're doing is toasting them.
Add the garlic and fry for 30 seconds.
Next, add prawns, monkfish, half the stock, the saffron and the paprika. Give everything a good stir, lower the heat slightly and let it cook for 10 minutes, stirring occasionally and adding more stock if necessary.
After 10 minutes, increase the heat, stir and add the rest of the stock and seafood (shellfish and squid).
Stir well, reduce heat and cook for another 3-5 minutes, stirring a couple of times, until the clams and mussels have popped open. Make sure the seafood is cooked right through, give it a couple more minutes if not.
Taste the seasoning, add some salt if necessary, some freshly ground black pepper and serve hot, scattered with parsley and wedges of lemon to squeeze on.