Fideua (en ingles)

Heat two-thirds of the oil in a large paella pan o large frying pan and add the langoustines, prawns and salt. Fry evenly on both sides for 2-3 minutes then remove from the pan to one side. Add the monkfish to the pan and fry for a few minutes until lightly coloured on both sides.

This part of the dish can be prepared in advance if necessary. Heat the remaining oil in a separate pan and fry the tomatoes over a low heat for about 10 minutes. Pound the garlic and parsley in a mortar and pestle to make a fine picada. ( you can use a knife to finely chop the garlic and parsley together but the texture is different.)

Add this to the tomatoes with the paprika and stir well. Transfer the mixture to the monkfish in the paella pan. Increase the heat, add the stock and bring to the boil. Continue boiling for 2-3 minutes, then add the spaghettini and bring back to the boil. Crush the saffron in a bowl then dissolve it in a little boiling water. Stir it into the pan and cook for 5 minutes. Taste the fideua and add water if desired. Simmer until the spaguettini has absorbed most of the stock and is just cooked.

When you are ready to serve, arrange the shell fish on the paste. Cover and leave to stand, allowing the heat to transfer to the seafood. Serve in the paella pan garnished with lemon and parsley.