Instruction

• Boil the kettle
• Empty the mussels into a colander and run under cold water
• Throw away any with broken shells
• Pick through the shells, tapping each one on the side of the sink – they should be closed or should slowly close when tapped – if they stay open, throw them away
• If any of the shells still have barnacles or stringy beards attached, pull them off with a cutlery knife and rinse the shells well
• Keep in the colander, covered with a cold, damp cloth, until you’re ready to cook
• Peel the prawn shells on the body section only – leave the heads and tails intact
• Score down the backs and pull out any gritty entrails
• Chill until you’re ready to cook
• Put the saffron in a small cup, cover with 50ml kettle-hot water and set aside for 10 mins
• If using vermicelli, put in a bowl and crush to little pieces (about 1cm long) with your hands
• Heat the oil in a large frying pan with at least a 3cm lip, or a 40cm paella pan
• Add the onion and stir around the pan for 5 mins until soft
• Add the garlic and cook for 1 min more, then tip in the vermicelli and cook for 5 mins, stirring from time to time, until the vermicelli is toasted brown
• Stir in the paprika
• Keeping the heat moderate, stir through the monkfish, squid and saffron with its water, seasoning well
• Spread the ingredients out in an even layer, then pour over the hot stock and scatter the tomatoes on top
• Bring to a simmer, then cover the whole dish with a tight-fitting lid (or foil)
• Turn the heat to medium and cook for 6 mins
• Uncover and stir to incorporate the dry top layer of pasta
• Push the mussels into the pasta so the hinges are buried in the bottom of the dish, and they stand straight up
• Arrange the prawns on top, cover tightly and cook for another 6 mins or until the mussels are open, the prawns are pink and the pasta is cooked through
• Leave to simmer for another 2-3 mins to cook off most of the remaining liquid (leave a little in the pan to prevent the pasta from sticking together)
• Allow to sit for 2-3 mins, then squeeze over the lemon juice and arrange the wedges on top
• Scatter with parsley before serving