Cut Fresh Squid Tubes (1) into small 1-inch squares.
Cut Monkfish Tail (1) into two fillets by running your knife through the line of the bone, then cut each fillet into 1-inch pieces.
Season Jumbo Shrimp (12) with Sea Salt and Pepper (to taste). Set aside.
Dice the Onion (1).
Mince the Garlic (3 clove).
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 teaspoon) and Canned Tomato Purée (1/2 cup). Mix everything together, then season with additional sea salt.
Pinch in Saffron Threads (1/2 teaspoon), then add the squid back into the pan and mix it all together.
Add Fideua Noodles (2 cup) and mix together until well incorporated. Cook for 2 minutes.
Add Fish Broth (2 1/2 cup) 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.
Chop Fresh Parsley (to taste).
Slice the Lemon (1) into wedges.
Uncover the pan and garnish with Fresh Parsley and Lemon (to taste). Serve and enjoy!