Fideuà de Mariscos (Seafood Noodle Paella)

Seafood fideuà

• 900 ml Fish stock
• 1 pinch Dried saffron threads
• 5 tbsp Olive oil
• 4 cloves Garlic
• 300 g Tomato, ripe
• 1 tsp Smoked paprika
• 320 g Fideo noodles
• 300 g Squid
• 800 g Mussels, fresh
• 300 g Prawns, raw
• 1 large Lemon

Allioli

• 1 Egg yolk
• 150 ml Olive oil
• 1 clove Garlic
• 1 tbsp Lemon
• ½ tsp Fine sea salt

1. Warm the fish stock in a saucepan until steaming, then crumble in the saffron and keep it on a very low heat to infuse. Meanwhile, finely grate 4 garlic cloves and grate the tomatoes on a box grater, discarding the skins.
2. Heat 3 tbsp of the olive oil in a paella pan (or large frying pan) over a medium heat. Add the grated garlic and cook for 30 seconds, then stir in the grated tomato and smoked paprika and cook until thick and jammy.
3. Stir in the fideo noodles and toast, stirring often, until lightly golden and coated in the sofrito. Spread the noodles into an even layer.
4. Pour in the hot saffron stock and give the pan one good stir to distribute the noodles, then stop stirring. Simmer briskly for 8 minutes, then nestle the squid into the noodles and continue cooking until the liquid is mostly absorbed.
5. Arrange the mussels and prawns on top, cover loosely with a lid if you have one, and cook until the mussels open and the prawns are opaque. Increase the heat for 1 to 2 minutes at the end to encourage a lightly crisp base, then rest off the heat.
6. Make the allioli: in a mixing bowl, whisk the egg yolk with the grated garlic clove, lemon juice and fine sea salt. Slowly whisk in the remaining olive oil in a thin stream until thick and glossy.
7. Cut the lemon into wedges for serving. Serve the fideuà straight from the pan with lemon wedges and a spoon of allioli on the side.

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