Seafood fideuà

Instructions

1- Boil the kettle.

2- Empty the mussels into a colander and run under cold water.

3- Throw away any with broken shells.

4- Pick through the shells, tapping each one on the side of the sink – they should be closed or should slowly close when tapped – if they stay open, throw them away.

5- If any of the shells still have barnacles or stringy beards attached, pull them off with a cutlery knife and rinse the shells well.

6- Keep in the colander, covered with a cold, damp cloth, until you’re ready to cook.

7- Peel the prawn shells on the body section only – leave the heads and tails intact.

8- Score down the backs and pull out any gritty entrails.

9- Chill until you’re ready to cook.

10- Put the saffron in a small cup, cover with 50ml kettle-hot water and set aside for 10 mins.

11- If using vermicelli, put in a bowl and crush to little pieces (about 1cm long) with your hands.

12- Heat the oil in a large frying pan with at least a 3cm lip, or a 40cm paella pan.

13- Add the onion and stir around the pan for 5 mins until soft.

14- Add the garlic and cook for 1 min more, then tip in the vermicelli and cook for 5 mins, stirring from time to time, until the vermicelli is toasted brown.

15- Stir in the paprika.

16- Keeping the heat moderate, stir through the monkfish, squid and saffron with its water, seasoning well.

17- Spread the ingredients out in an even layer, then pour over the hot stock and scatter the tomatoes on top.

18- Bring to a simmer, then cover the whole dish with a tight-fitting lid (or foil).

19- Turn the heat to medium and cook for 6 mins.

20- Uncover and stir to incorporate the dry top layer of pasta.

21- Push the mussels into the pasta so the hinges are buried in the bottom of the dish, and they stand straight up.

22- Arrange the prawns on top, cover tightly and cook for another 6 mins or until the mussels are open, the prawns are pink and the pasta is cooked through.

23- Leave to simmer for another 2-3 mins to cook off most of the remaining liquid (leave a little in the pan to prevent the pasta from sticking together).

24- Allow to sit for 2-3 mins, then squeeze over the lemon juice and arrange the wedges on top.

25- Scatter with parsley before serving.