Instructions
Begin by bringing the kettle to a boil. Pour the mussels into a colander and rinse them thoroughly under cold water, discarding any with broken shells. To ensure freshness, tap each mussel against the side of the sink; discard any that remain open as they are unsafe to eat. Remove any barnacles or beards gently with a knife and give the shells a good rinse. Cover the cleaned mussels with a cold, damp cloth and set aside in the colander until needed. Prepare the prawns by peeling the shells off the body only, leaving the heads and tails intact for extra flavor. Make a careful incision down the back of each prawn and remove any gritty entrails before chilling them until they are ready to be cooked. Place the saffron in a small cup and cover it with 50ml of freshly boiled water. Let it infuse for at least 10 minutes, releasing its vibrant color and unique aroma. If you are using vermicelli, break it into smaller pieces, approximately 1cm long, to allow for even cooking and better texture. Heat the olive oil in a large frying pan or a traditional 40cm paella pan with high sides; this will accommodate all the ingredients comfortably. Add the finely chopped onion and sauté gently for about 5 minutes until it softens and becomes translucent. Toss in the minced garlic and cook for an additional minute, releasing its fragrant oils without burning. Add the vermicelli to the pan, stirring occasionally to ensure it toasts evenly. Cook for about 5 minutes until it develops a lovely golden-brown color, which will impart a rich, nutty flavor to your fideuà. Sprinkle in the paprika, stirring to combine and enhance the smoky depth. Maintain a moderate heat as you stir in the monkfish chunks, squid rings, and the saffron-infused water, seasoning the mixture well with salt and pepper. Spread everything evenly across the pan's surface, then pour over the hot fish stock. Scatter the diced tomatoes over the top, adding fresh brightness. Bring the mixture to a gentle simmer, then cover the pan tightly with a lid or foil to trap the steam. Reduce the heat to medium and cook undisturbed for 6 minutes, allowing the pasta to absorb the flavorful broth. After 6 minutes, reveal the dish and gently stir the top layer of dry pasta into the broth for even cooking. Nestle the mussels into the pasta with their hinges buried in the bottom and standing upright to ensure they open as they cook. Arrange the prawn halves attractively on top. Replace the cover and continue cooking for another 6 minutes, until the mussels have opened, the prawns are beautifully pink, and the pasta is tender. Allow the fideuà to simmer gently for an additional 2 to 3 minutes to evaporate most of the remaining liquid, leaving just enough to keep the pasta moist and prevent it from drying out. Let the dish rest off the heat for a couple of minutes before serving. Finish with a generous squeeze of fresh lemon juice over the top and adorn with lemon wedges for extra zing. Sprinkle freshly chopped parsley across the dish to add a lively color contrast and a hint of herbal freshness. Serve warm and enjoy the rich Mediterranean flavors of this comforting seafood feast.
