Fideuà

Instructions

1. Prepare the seafood
   Clean the mussels by removing the beards and scrubbing the shells. Peel and devein the prawns, leaving the tails intact. Clean the squid and cut into rings. Set all seafood aside.
2. Toast the noodles
   Heat the olive oil in a large, wide paella pan or frying pan over medium heat. Add the fideuà noodles and toast them, stirring frequently, until they turn golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Create the sofrito base
   In the same pan, add a bit more oil if needed. Sauté the chopped onion and red bell pepper for 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Stir in the grated tomatoes and continue cooking for 5 minutes until the mixture thickens slightly.
4. Add the seafood
   Add the squid rings to the sofrito and cook for 2 minutes. Then add the prawns and cook for another minute, stirring occasionally. Season with salt, pepper, and smoked paprika.
5. Combine noodles and stock
   Return the toasted noodles to the pan. Crush the saffron threads between your fingers and add them to the hot fish stock, then pour the stock into the pan. Stir gently to distribute the ingredients evenly, then allow to simmer without stirring for about 5 minutes.
6. Add the mussels
   Place the mussels on top of the noodle mixture, hinge-side down, pressing them slightly into the noodles. Continue to cook without stirring for another 10-15 minutes, or until the noodles are tender and have absorbed most of the liquid.
7. Rest and serve
   Remove the pan from the heat, cover with a clean kitchen towel, and let it rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges on the side.