Ingredients:

450 g/1 lb firm white-fleshed fish fillets, skin removed
450 g/1 lb medium uncooked prawns
24 small mussels,cleaned
450 g/1 lb fideos,capelli d’angelo or vermicelli noodles
125 ml/4 fl oz olive oil
2 cloves garlic, crushed
1-1/2 teaspoons paprika
1/8 teaspoon cayenne pepper
2 large ripe tomatoes,peeled and chopped
pinch of saffron threads
350 ml/12 fl oz basic fish stock
salt and freshly ground black pepper

Methods:

Cut the fish into 4 cm/1-1/2 inch pieces. Peel and devein the prawns leaving 6 unpeeled. Clean the mussels. Crumble the noodles into a large saucepan of lightly salted boiling water, stir well and return to the boil for 3 minutes. Drain and rinse under cold water. Set aside in a colander. Heat the oil in a paella pan, large frying pan or wok. Add all the prawns and cook for about 5 minutes until pink, stirring often. Remove with a slotted spoon.Add the fish and cook briefly, turning once.Gently stir in the garlic and cook for several seconds. Add the paprika, cayenne pepper,tomatoes,saffron and fish stock and bring to the boil over a medium heat. Season with salt and pepper to taste,stir well,and simmer for 10 minutes. Add the mussels and simmer for 4-5 minutes, until they open, stirring often; discard any that do not open. Stir in the peeled prawns and noodles and heat through. Smooth the surface and place under a hot grill until a light brown crust forms. Arrange the unpeeled prawns on top.