INSTRUCTIONS:

• Mince 3 cloves of garlic, finely

• Dice 1 small onion,

• Cut 1 cleaned tube of squid into small 1 inch squares, grab

• Cut 1 tail of white fish and cut two fillets by running your knife through the line of the bone and cut each fillet in 1 inch pieces,

• Season 12 raw jumbo shrimp with sea salt and freshly cracked black pepper

• Heat a paella pan with a medium-high heat and add a 1/4 cup of extra virgin Spanish olive oil, 2 minutes later season the oil with sea salt

• 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, after 5 minutes make a well in the middle

• Add the diced onions, 2 minutes later make another well and add the minced garlic, 30 seconds later add a generous 1/2 teaspoon of smoked paprika and mix everything together, then add 1/2 cup of tomato puree, season everything with sea salt, pinch in 1/2 teaspoon of saffron threads,

• Add the squid back into the pan and mix it all together, then add 2 cups of fideua noodles and mix together until well incorporated and cook for 2 minutes

• Next add 2 1/2 cups of fish broth 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, 10 minutes after adding the broth lower the fire to a low-medium heat and simmer

• 3 minutes later and there is very little broth left, remove the paella pan from the heat and cover with a dish towel and let it rest for 5 minutes, then uncover the pan and garnish with freshly chopped parsley and a couple slices of lemon.