Fresh Squid Tubes (1)
into small 1-inch squares.
Monkfish Tail (1)
into two fillets by running your knife through the line of the bone, then cut each fillet into 1-inch pieces.
Jumbo Shrimp (12)
Sea Salt (to taste)
Ground Black Pepper (to taste)
. Set aside.
Garlic (3 cloves)
Heat a paella pan over a medium-high heat and add a
Extra Virgin Spanish Olive Oil (1/4 cup)
. Let warm up for 2 minutes.
Season the oil with additional sea salt and add the squid. Mix with the oil and cook for 2 minutes, then remove the squid from the pan and set aside.
Using the same pan with the same heat, add the pieces of monkfish and cook for 5 minutes, turning them occasionally.
Make a well in the middle and add the Onion. Cook for 2 minutes.
Make another well and add the Garlic. then 30 seconds later add
Spanish Smoked Sweet Paprika (1/2 tsp)
Canned Tomato Purée (1/2 cup)
. Mix everything together, then season with additional sea salt.
Saffron Threads (1/2 tsp)
, then add the squid back into the pan and mix it all together.
Fideua Noodles (2 cups)
and mix together until well incorporated. Cook for 2 minutes.
Fish Broth (2 1/2 cups)
and gently mix to evenly distribute the noodles. Once it comes to a boil, add the shrimp into the pan. At this point, don´t mix anything, just give the pan a quick shake once in a while. Cook for 10 minutes.
Lower the temperature to a low-medium heat and simmer for 3 minutes to reduce the broth.
Remove the paella pan from the heat and cover with a dish towel or foil. Let it rest for 5 minutes.
Fresh Parsley (to taste)
Uncover the pan and garnish with Fresh Parsley and
Lemons (to taste)
. Serve and enjoy!