Filled with succulent seafood, it's the perfect dish to go around.


  • 1 monkish boned and cut into large chunks, reserving the head and bones for stock

  • 12 king prawns

  • 2 squid, cleaned, plume removed, roughly chopped

  • 2 onions finely chopped

  • 4 garlic cloves finely chopped

  • 2 ñora Spanish dried peppers, finely chopped

  • 500 g fideo noodles, or short vermicelli

  • 2 tbsp smoked paprika

  • 4tbsp olive oil

  • For the stock

  • 3 garlic cloves, crushed, skin one

  • 2 onions, roughly chopped

  • 2 ñora Spanish dried peppers

  • Head and bones of a monkfish

  • Skins of 6 grated tomatoes

  • 1.5 litres of boiling water

  • Juice of 1 lemon

  • Pinch of salt

  • For the Picada

  • 100g almonds

  • 4tbsp chopped parsley


  • 1.

    For the stock, take a large pan, combine all the stock ingredients and simmer for 30 minutes. Strain and reserve.

  • 2.

    Warm olive oil in a paella pan or large shallow frying pan.

  • 3.

    Fry the monkfish and prawns for 2 minutes each side and reserve.

  • 4.

    Add more oil if necessary and soften the onions garlic and squid on a low heat for 6-7 minutes

  • 5.

    Add the ñora peppers and the noodles and mix well and cook for a further 2 minutes.

  • 6.

    Add the smoked paprika.

  • 7.

    Add the stock and simmer for 10 minutes.

  • 8.

    Return the monkfish and the prawns to the pan. Arrange the mussels over the top and cover using foil or greaseproof paper. Season and cook for a further 5 minutes.

  • 9.

    For the picada, grind the almonds and the chopped parsley in a mortar and pestle.

  • 10.

    When the mussels have opened scatter the picada over the top and serve.

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