Valencian Seafood Noodles Paella

Ingredients :

• 3 tbsp olive oil
• ½ large Spanish onion, chopped
• 1 green pepper, chopped
• 150g prepared squid, chopped into 1cm ¼-½ tsp saffron, toasted in a dry pan
• 1 tsp smoked sweet pimentos
• 1 tsp smoked hot pimenton
• 2 large fresh tomatoes on the vine, finely chopped
• 1 fat garlic clove, crushed
• 100g frozen peas
• 2 fresh bay leaves
• 3 fresh thyme sprigs
• 650ml chicken stock
• 500g fideu pasta (see tip)
• 200g sustainable peeled raw tiger prawns
• 200g vac-packed cooked Scottish musses, in the shells if possible, drained
• Lemon wedges

Method:

• Heat the olive oil in the pan over a medium-high heat, then fry the onion and pepper until soft (about 8 minutes).
• Stir in the squid and cook for 1-2 minutes, then add the saffron and both types of pimentón, stirring for a minute over the heat.
• Add the tomatoes and garlic.
• Stir in the peas and herbs, then pour in the stock.
• Season well. Bring to a simmer, then stir in the pasta.
• Bring back to the boil and bubble over a medium-high heat, uncovered, for 5 minutes.
• Push the prawns into the pasta, then simmer for 5 minutes.
• Add the mussels, tucking the hinges down into the pasta.
• Cover the pan with 2 sheets of thick foil and simmer for 5-10 minutes over the heat until all the mussels are heated through.
• Take the pan off the heat and set aside to rest for 5 minutes, covered with the foil.
• Serve with lemon wedges for squeezing.