Seafood fideuá

Ingredients

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Method

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1. 1Prepare the stock. We put the small clams in a bowl of cold water with a small handful of salt for 10 minutes so they release any sand. We rinse them well and boil them in a saucepan of fresh water until they open. This will be our stock. We strain it and remove the clam meat from the shells. We also put the other clams in salted water and set them aside.
2. 2Toast the noodles. In the same paella pan we will use for the fideuá, we toast the noodles over a medium heat, stirring them carefully so they do not burn. Once evenly golden, we take them out and set them aside.
3. 3Make the sofrito. We chop the onion and deseeded peppers into small pieces. We heat the oil in the paella pan and sauté the onion over a medium heat. When it starts to colour, we add one chopped garlic clove, the peppers and, lastly, the chopped tomato.
4. 4Add the cuttlefish. When the sofrito is partly cooked (the tomato has not yet lost all its water), we add the thoroughly washed, drained and chopped cuttlefish and a small handful of salt. We cover the pan, as cuttlefish tends to spit.
5. 5Prepare the pounded mixture. Meanwhile, we pound the other garlic clove, with its central shoot removed, a few parsley leaves and a pinch of salt in a mortar. Once thoroughly pounded, we add the white wine and set it aside.
6. 6Toast the paprika. Once the cuttlefish has lost its water and the tomato and peppers have almost broken down, we add the ñora pepper pulp and paprika. We toast them for just a few seconds, taking care not to burn the paprika, and immediately pour in the contents of the mortar.
7. 7Add the stock. We let all the alcohol evaporate and add the saffron and pinch of food colouring. Once the sofrito is back in just the oil, we pour in the strained small clam stock: twice the measure of noodles. We add the small clam meat and the monkfish, cut into small pieces and salted beforehand. We let it boil for two minutes and taste: the stock should be flavoursome, with just the right amount of salt.
8. 8Cook the noodles. We add the toasted noodles. No. 1 noodles take about 15 minutes; no. 2 take about 20. We cook them over a medium-high heat for the first half of the time, then over a medium heat for the rest. Halfway through cooking, we add the clams and prawns, arranging them around the paella pan. If it looks as though the stock is running out, we add a little more, gradually. It should be moist, but not soupy.
9. 9Rest. We turn off the heat and leave it to rest, covered, for 5 minutes.