Seafood noodle paella (Fideuà)

1. Dice the squid and peel the prawns (you can leave the heads on). Bring the fish stock to the boil with the saffron and keep it hot.

2. Heat the olive oil in a paella pan, fry the prawns for 1 minute per side and lift them out; fry the squid in the same pan for 4-5 minutes.

3. Add the chopped garlic, then after half a minute the grated tomato and paprika, and cook for 5 minutes until thick.

4. Add the fideo noodles and toast them in the oil and sofrito for 2-3 minutes, stirring, until lightly coloured – this keeps them firm.

5. Pour in the hot stock, season with salt and cook without stirring for 8-10 minutes until the liquid is absorbed; finally put the prawns back on top.

6. If you can, put the pan under a 220 °C oven grill for 3 minutes so the noodle tips curl up and crisp; serve with allioli.

Tip: Fideuà is paella's noodle cousin from Gandia – if you can't get fideos, thin spaghetti broken into short pieces works too.