Fideuà

Method

1. 01

   Prepare the seafood and garlic paste

   Pat all seafood dry. Toss the prawns with 2 g salt. Mix garlic, parsley and 15 ml lemon juice into a loose paste and set aside; keep the monkfish and cuttlefish separately so they can be browned in sequence.

   

2. 02

   Sear the prawns

   Heat 30 ml olive oil in a 36–40 cm paella pan over medium-high heat. Sear the prawns for about 60 seconds per side until just pink on the outside but not fully cooked; transfer immediately to a plate.

   

3. 03

   Brown the fish and cuttlefish

   Add another 25 ml olive oil. Brown the monkfish for 3 minutes, turning once, then add the cuttlefish and cook 3 minutes more. Keep the pieces moving just enough to colour without steaming.

   

4. 04

   Make the tomato sofrito

   Push the seafood toward the edge. Add the remaining 25 ml olive oil and grated tomato to the centre; cook 5–6 minutes until reduced and brick red. Stir in paprika for 15 seconds only so it does not scorch.

   

5. 05

   Season and boil the stock

   Pour in 1.2 L fish stock and add saffron. Bring to a full boil for 3 minutes, scraping the pan, then taste and add the remaining 6 g salt only as needed. The liquid should taste fully seasoned before the noodles enter.

   

6. 06

   Cook the noodles and return the prawns

   Scatter the 400 g noodles evenly into the boiling stock and level them once. Cook 6 minutes over medium-high without stirring, then add the prawns and garlic-parsley paste. Lower to medium and cook another 10–12 minutes until the noodles are tender, the thickest fish reaches 63°C and only a little liquid remains.

   

7. 07

   Rest before serving

   Remove from the heat and rest uncovered for 5 minutes so the noodles absorb the last stock without becoming steamy and soft. Serve from the pan while hot, with the seafood distributed across the portions.