Fideuà with Squid and Prawns, Toasted Noodles in Saffron Stock

What you need

• 700 ml (3 cups) fish stock
• 1 pinch saffron threads
• 4 tbsp olive oil
• 8 large raw prawns, shell on
• 250 g (9 oz) cleaned squid, bodies cut into 1 cm rings, tentacles halved
• 1 ripe tomato, halved and grated, skin discarded
• 3 cloves garlic, finely chopped
• 1 tsp sweet paprika, pimentón dulce, not smoked
• 300 g (10 oz) short fideo noodles, thick, 3-4 cm long (broken spaghetti or vermicelli also works)
• 1/2 tsp salt, or to taste
• 1 lemon, cut in wedges

Method

Restated from the original video

1. 1

   Warm the stock in a saucepan with the saffron and keep it at a bare simmer.

2. 2

   Heat the olive oil in a 30-32 cm (12 in) paella pan or wide, shallow skillet over medium-high heat.

3. 3

   Sear the prawns until pink on both sides, about 1 min per side. Transfer them to a plate.

4. 4

   Add the squid and cook, stirring, until it turns opaque, 2 min.

5. 5

   Stir in the tomato, garlic and paprika. Cook over medium heat until the mixture is thick and jammy, 6-8 min.

6. 6

   Add the noodles and stir for 2 min, until they are coated in the tomato mixture and start to turn golden.

7. 7

   Pour in the hot stock and add the salt. Shake the pan to level the noodles, then simmer without stirring for 8 min.

8. 8

   Tuck the prawns into the noodles and cook until the noodles are tender and the liquid is almost gone, 3-4 min. The prawns must be opaque all the way through.

9. 9

   Turn up the heat for the last minute to crisp the noodles on the bottom, then remove the pan from the burner.

10. 10

    Rest it for 5 min, then serve from the pan with lemon wedges.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.