Step 2

Heat the oil in a large skillet or paella pan. Fry the onion for 5 minutes until soft. Add the garlic for 1 minute, then tip in the vermicelli and cook for 5 minutes, stirring, until the pasta is toasted brown. Stir in the paprika.

Step 3

Stir through the monkfish, squid and saffron water, seasoning well. Spread out in an even layer, then pour over the hot stock and scatter the tomatoes on top. Bring to a simmer, cover tightly and cook for 6 minutes.

Step 4

Uncover and stir to incorporate the dry top layer. Push the mussels into the pasta with the hinges buried. Arrange the shrimp on top, cover tightly and cook for another 6 minutes until the mussels are open and the shrimp are pink.

Step 5

Simmer uncovered for 2–3 more minutes to reduce excess liquid. Leave to sit for 2–3 minutes, then squeeze over the lemon juice, arrange wedges on top and scatter with parsley.