Seafood fideuà

1. Boil the kettle. Tip the mussels into a colander and rinse under cold water, throwing out any with broken shells. Tap each one on the side of the sink. They should be closed, or close slowly when tapped, so discard any that stay open. Pull off any barnacles or beards, rinse well, and keep covered with a cold damp cloth until needed. Peel the shells off the prawn bodies but leave heads and tails on, score down the backs, and pull out any gritty entrails. Chill until needed.
2. Put the saffron in a small cup, cover with 50ml kettle-hot water, and leave for 10 minutes. Put the vermicelli in a bowl and crush it into roughly 1cm pieces with your hands.
3. Heat the oil in a large frying pan with at least a 3cm lip, or a 40cm paella pan. Add the onion and stir for 5 minutes until soft, then add the garlic and cook for 1 minute more. Tip in the vermicelli and cook for 5 minutes, stirring, until toasted brown, then stir in the paprika.
4. Keeping the heat moderate, stir in the monkfish, squid and the saffron with its water, seasoning well. Spread everything into an even layer, pour over the hot stock, and scatter the tomatoes on top. Bring to a simmer, then cover tightly with a lid or foil. Turn the heat to medium and cook for 6 minutes.
5. Uncover and stir the dry top layer of pasta back in. Push the mussels into the pasta hinge-side down so they stand upright, arrange the prawns on top, cover tightly, and cook for another 6 minutes, until the mussels open, the prawns turn pink and the pasta is cooked. Simmer for another 2 to 3 minutes to drive off most of the remaining liquid, leaving just enough to stop the pasta sticking, then leave it to sit for 2 to 3 minutes. Squeeze over the lemon juice, set the wedges on top, and scatter with parsley before serving.

Tips from the ZestyPlate Kitchen

• Toast the broken vermicelli until golden before anything else goes in. That nutty colour carries through the whole dish.
• Steep the saffron in hot water first so its colour and scent spread right through the pan.
• Push the mussels in hinge-side down so they stand upright and open cleanly.
• Give it a few minutes off the heat before serving so the noodles settle.