Seafood pasta

Serves 6

To serve

• 6 tbsp olive oil
• 400g monkfish fillet
• 0 salt
• 12 raw peeled king prawns
• 0 cloves garlic
• 3 tomatoes
• 1 tsp pimentón dulce
• 125 litres fish
• 500g fideus pasta size
• 3 tbsp flat-leaf parsley
• 1.5 lemons

• 350g alioli
• 0 Burnt cream

Step 1
Heat 4 tbsp of the oil in a 40-45cm paella pan.

Step 2
Put in the monkfish, sprinkle with salt and cook over a medium heat for 3 to 4 minutes, turning the pieces over.

Step 3
Add the squid and cook, stirring, for about 3 minutes.

Step 4
Then put in the prawns and scallops and stir, turning them over, until the prawns are pink and the scallops just seared – about 1 or 2 minutes.

Step 5
Transfer all the cooked fish and seafood to a platter.

Step 6
Keep the liquid aside to add to the fish stock for extra flavour.

Step 7
Heat the remaining oil in the paella pan, stir in the garlic, and when the aroma rises and before it begins to colour, add the tomatoes.

Step 8
Add the pimentón or paprika, saffron and a little salt, and cook for 10 minutes, stirring occasionally, until much of the liquid has evaporated and the oil is sizzling through.

Step 9
Meanwhile, bring the stock and the liquid from cooking the seafood to the boil.

Step 10
Add the pasta to the sauce in the paella pan and cook, stirring, so that it is well coated.

Step 11
Pour in the boiling stock and arrange the monkfish and seafood on top.

Step 12
Cook until the pasta is al dente – this can take from 2 minutes to about 10 minutes, depending on whether you are using vermicelli or spaghettini – adding a little more stock or boiling water if the liquid dries up before the pasta is done.

Step 13
It should still be moist.

Step 14
Serve sprinkled with chopped parsley and garnished with lemon quarters.