Fideuà Valenciana (Valencian Noodle Paella)

• 1.2 liters Fish stock
• ¼ tsp Dried saffron threads
• 4 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 tsp Fine sea salt
• 3 cloves Garlic
• 2 medium Tomato, ripe
• 2 tsp Sweet paprika
• 320 g Short fideuà pasta
• 250 g Squid, cleaned
• 300 g Prawns, raw
• 800 g Mussels, fresh
• ½ tsp Black pepper
• 1 large Lemon
• 10 g Fresh parsley

1. Warm the fish stock in a saucepan until steaming, then take off the heat and stir in the saffron. Keep it hot on a very low heat while you cook so it is ready to ladle in.
2. Heat the olive oil in a paella pan over a medium heat. Add the onion with a pinch of the salt and cook for 6 to 8 minutes until soft and translucent, stirring regularly.
3. Stir in the garlic for 30 seconds until fragrant. Grate the tomatoes into the pan (discarding the skins) and cook for 5 to 7 minutes until reduced and jammy.
4. Stir in the sweet paprika for 10 seconds so it blooms without burning. Add the fideuà pasta and toast for 2 to 3 minutes, stirring, until lightly golden and coated in the sofrito.
5. Spread the pasta into an even layer, then pour in about three-quarters of the hot saffron stock. Bring to a lively simmer and cook for 6 minutes without stirring, rotating the pan occasionally for even cooking.
6. Nestle in the squid and cook for 3 minutes, then add the prawns and mussels. Add more stock as needed to keep the noodles just submerged, and cook for 8 to 10 minutes until the mussels open and the noodles are tender with a little bite.
7. Increase the heat for 1 to 2 minutes to encourage a lightly crisp base, listening for a gentle crackle, then remove from the heat. Rest for 5 minutes, then season with the remaining salt and the black pepper to taste.
8. Cut the lemon into wedges and roughly chop the parsley. Scatter the parsley over the fideuà and serve straight from the pan with lemon wedges for squeezing.

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