Fideuà

Method

1. Warm 1 tbsp of olive oil in a 24 cm paella pan or wide shallow frying pan over medium-high heat. Season 3 prawns lightly and fry them 1 minute on each side, just until the shells turn red, then lift them onto a plate.
2. In the same oil, fry 60 g of squid rings for 2-3 minutes until they lose their translucency and start to colour at the edges. Add 80 g of monkfish chunks and turn them for 1 minute, no longer, then move both to the plate with the prawns.
3. Turn the heat to low. Add 1 clove of chopped garlic and stir 30 seconds until it smells sweet, then add 0.5 tsp of sweet paprika and stir for 10 seconds only so it does not burn. Tip in the grated pulp of 1 tomato, raise the heat to medium and cook 5-6 minutes, stirring, until the sofrito is dark, glossy and no longer watery.