Fideuà

Soak the Dried Ñora Pepper in warm water for 20 minutes, then scrape out its softened flesh and set aside. Meanwhile steep the Saffron Threads in 2–3 tablespoons of warm water or a little hot Fish Stock.

Clean the shellfish: scrub the Mussels and debeard them, peel and reserve the shells of the Prawns if you like extra flavor, and pat all seafood dry. Cut the Squid into rings and the Monkfish into bite-sized chunks.

Heat 3–4 tablespoons of Extra-Virgin Olive Oil in a wide, heavy pan (a paella pan works best) over medium heat. Add finely chopped Garlic and cook briefly until fragrant, then add grated Tomatoes and the scraped ñora flesh; simmer until the mixture reduces into a thick sofrito (about 8–10 minutes). Stir in the Sweet Paprika.

Toss the Fideos into the pan and toast them in the sofrito for 2–3 minutes, stirring constantly so they pick up color and flavor.

Pour in the hot Fish Stock and the saffron infusion so the noodles are covered by about 1 cm of liquid (use a little more or less depending on your pan). Season lightly with Salt. Raise the heat to bring to a gentle boil, then lower to a simmer — do not stir from here on.

Arrange the prepared seafood on top of the noodles: place the Prawns and Mussels and nestle the Squid and Monkfish among the fideos. Let everything cook undisturbed for 8–10 minutes, or until the noodles have absorbed the stock and the seafood is cooked through (mussels should open; discard any that remain closed).

If you like a slightly crisp bottom (socarrat), increase the heat for the last 1–2 minutes until you hear gentle crackling — watch carefully to avoid burning.

Remove the pan from the heat and let rest for 2 minutes. Finish with a drizzle of Olive Oil, chopped Parsley, and a generous squeeze of Lemon or a splash of Lemon Juice. Taste and adjust seasoning with more Salt if needed.

Serve the fideuà straight from the pan with extra lemon wedges on the side for squeezing over each portion.