Cooking Instructions
1.
Cut
Fresh Squid Tubes (1)
into small 1-inch squares.
2.
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.
3.
Season
Jumbo Shrimp (12)
with
Sea Salt (to taste)
and
Ground Black Pepper (to taste)
. Set aside.
5.
Mince the
Garlic (3 cloves)
.
6.
Heat a paella pan over a medium-high heat and add a
Extra Virgin Spanish Olive Oil (4 Tbsp)
. Let warm up for 2 minutes.
7.
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.
8.
Using the same pan with the same heat, add the pieces of monkfish and cook for 5 minutes, turning them occasionally.
9.
Make a well in the middle and add the Onion. Cook for 2 minutes.
10.
Make another well and add the Garlic. then 30 seconds later add
Spanish Smoked Sweet Paprika (as needed)
and
Canned Tomato Purée (1/2 cup)
. Mix everything together, then season with additional sea salt.
11.
Pinch in
Saffron Threads (as needed)
, then add the squid back into the pan and mix it all together.
12.
Add
Fideua Noodles (2 cups)
and mix together until well incorporated. Cook for 2 minutes.
13.
Add
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.
14.
Lower the temperature to a low-medium heat and simmer for 3 minutes to reduce the broth.
15.
Remove the paella pan from the heat and cover with a dish towel or foil. Let it rest for 5 minutes.
16.
Chop
Fresh Parsley (to taste)
.
17.
Slice the
Lemon (1)
into wedges.
18.
Uncover the pan and garnish with Fresh Parsley and
Lemons (to taste)
. Serve and enjoy!