Instructions

Chop peppers into Julienne strips and grate tomatoes. Place garlic in a mortar and crush together with the parsley. Slice the monkfish into 1- inch cubes and peel the shrimp tails.
Heat oil in a12″ Enamel Magefesa paella pan. Sauté monkfish, shrimp tails and Norway lobsters. Remove from pan and reserve. Add peppers to paella pan and cook until soft. Stir in crushed garlic and grated tomato and sauté for a few minutes. Season with salt and pepper. Incorporate fish, seafood and noodles to pan and cover with the hot stock. Cook until noodles are tender. The stock should be added little by little until we achieve the desired texture. This way we´ll also prevent the noodles to overcook. A fideua can be prepared with just about any kind of ingredient that goes well with a paella, being the only difference the use of noodles instead of rice.