Fideuà (Seafood Noodle Paella)

• Garlic2 cloves
• Olive oil4 tbsp
• Saffronpinch threads
• Mussel500g
• Squid200g
• Prawn250g
• Saltto taste
• Onion1
• Paprika1 tsp sweet
• Lemon1 for serving
• Tomato200g crushed
• Fish broth1 liter hot
• Noodle300g
• Bell pepper1 red

How to Make It

• 1

  First, prepare your seafood: peel 250g of prawns, reserving their shells for a potential future broth. Then, clean 200g of squid and cut them into 1cm thick rings. Finally, scrub and de-beard 500g of fresh mussels, ensuring they are clean and ready.

• 2

  Next, build your sofrito base: heat 4 tablespoons of good olive oil in a 30cm paella pan or a wide, shallow skillet over medium-high heat. Add 1 finely chopped onion, 2 minced garlic cloves, and 1 diced red bell pepper. Sauté this aromatic mix until it's softened and fragrant, which should take about 8-10 minutes.

• 3

  Now, develop the rich sofrito: stir in 200g of crushed tomatoes, 1 teaspoon of sweet paprika, and a small pinch of saffron threads. Continue to cook, stirring occasionally, for 10-12 minutes until the tomato darkens in color and the mixture thickens into a rich, concentrated base.

• 4

  Add the seafood to the pan: incorporate the cleaned squid rings and cook for about 2-3 minutes until they firm up and turn opaque. Then, add the peeled prawns and cook for another 1-2 minutes, just until they begin to turn pink – be careful not to overcook them.

• 5

  Toast the noodles and add broth: add 300g of fideuà noodles (No. 2 or 3) to the pan, stirring them well to coat in the flavorful sofrito. Toast the noodles for 2-3 minutes until they become translucent and slightly golden. Pour in 1 liter of hot fish broth and a pinch of salt. Bring the mixture to a rolling boil, then reduce the heat to medium-low.

• 6

  Cook and finish the dish: arrange the scrubbed mussels on top of the noodles, hinge-side down. Let the Fideuà simmer for 8-10 minutes, or until the noodles have absorbed most of the liquid and begin to stand upright. Discard any mussels that do not open.

• 7

  Rest and serve: once cooked, remove the paella pan from the heat. Cover it loosely with foil or a clean kitchen towel and let it rest for 5 minutes. This crucial step allows the flavors to meld beautifully and the noodles to achieve their perfect texture. Serve immediately, often with lemon wedges and a side of creamy alioli.

• 8

  Just a final touch: if you like a crispy bottom, a 'socarrat', increase the heat slightly for the last minute of cooking before resting, listening for a gentle sizzle. Be careful not to burn it!