Preparation

• A couple of hours before starting, leave the clams in cold saltwater in the refrigerator to clean them.
• Roast the pepper in the oven at 200 ºC for about 20 minutes. Once roasted, clean it, remove the seeds, chop it finely, and set aside.
• Toast the noodles in a pan without oil over medium heat. Stir constantly until they are evenly browned. Remove them from the pan and reserve for later.
• Separate the prawn heads and set them aside for the broth.
• Peel the prawn tails and remove the black vein. Keep the prawn tails in the refrigerator until needed.
• Cut the monkfish slices into cubes and remove the central bone. Set aside the monkfish cubes.
• Blanch the ripe tomatoes in boiling water for 1 minute, remove the skin, and discard the seeds. Finely chop the pulp.
• Sauté the shrimp heads in a pan with a dash of oil. Halfway through, crush them with a mortar pestle to release their juices.
• In a pot, bring the fish stock to a boil with water, the shrimp heads, and the monkfish head.
• Boil for only 15 minutes. Turn off the heat, cover the pot, and let it rest for a few minutes. Then, strain the stock.
• In the oil from the shrimp heads, sauté the tomato over low heat for 1 hour, stirring occasionally.
• Meanwhile, cut the cuttlefish into small cubes. Set aside the ink sac for later.
• When the sautéed mixture has been cooking for about 45 minutes, add the sliced garlic cloves and the chopped roasted pepper.
• As you sauté the tomato, add the diced cuttlefish and the spring onions cut into julienne strips. Continue cooking over low heat for 30 more minutes.
• Add a ladle of fish stock and a teaspoon of sweet paprika to the sauté.
• Add the diced monkfish and let them cook for 5 minutes.
• Season with salt and pepper to taste, checking the balance of flavors.
• Bring the fish stock to a boil.
• When the fish stock is boiling, add the crushed and strained fish roe and the browned noodles. Stir so they absorb the sofrito and add the boiling fish stock. Cook for the time needed according to the size of the noodles.
• When it returns to a boil, add the reserved clams and shrimp tails.
• Let it rest for 3 minutes before serving to allow the flavors to meld.
• If you wish, you can finish the fideuà in the oven to gratinate it.
• Preheat the oven to 220 ºC, with heat both above and below.
• Divide the total cooking time for the noodles between the stove (3/4 of the time) and the oven (1/4 of the time).
• The prawn tails can be added at the end to prevent overcooking, right after removing the pan from the stove or oven.