In a frying pan, heat some olive oil and add the small whole prawns. As they begin to fry, use a fork or spatula to squash the heads of the prawns to release some flavor. Once they have cooked for around 5-6 minutes, remove from the heat and allow to cool for a few minutes.

Once your large pan is boiling away, gently add the cooked prawns to the mixture. Season with some salt. Turn the heat down to low, and let simmer gently for around 2-3 hours.

Once the stock has simmered, run through a sieve a few times to remove any bones and your stock is ready.

Short on time? Alternatively use a good quality fish stock that’s available from any good supermarket.

Heat a few tablespoons of oil in your large paella pan (or equivalent pan!). Finely chop the onion and add to the oil, cook 3-4 mins stirring occasionally until the onion is golden in color.

Once the onion is golden, lower the heat and add 2 teaspoons of the crushed garlic. Cook for another minute or two, but do not let the garlic burn.

Add the grated tomato and fry for around 5-7 minutes or until the mixture becomes a little thicker in consistency.

While cooking, use a pestle and mortar to grind the paprika, parsley, thyme, fennel seeds, and chili flakes together.

Make a well in the middle of the onion and tomato mix, pushing all the mix to the sides of the pan. Add a tablespoon of olive oil and one teaspoon of the spice mixture and give a good stir.

Add the chopped squid to the well and mix with the spice mix and oil, cook for 2-3 minutes, stirring all the time.

Once the squid is cooked, mix well with the onion and tomato mixture, remove from the heat and transfer the ingredients into a bowl for use later. Do not wash the pan, as we want to use some of the juices in the next step.

On medium heat, add the remaining olive oil and cook the large whole prawns, again give the heads of the prawns a little squeeze as they cook to release some extra flavor. Cook for around 3-4 minutes on each side, or until the prawns are red and the shells begin to char slightly. In the last minute or two of cooking, add the remainder o the garlic and a dash more olive oil. This will stick the garlic to the prawns and give off a lovely aroma!

Once cooked remove it from the pan and set it aside on a plate (we’ll add these to the top of the fideuà later!)

Add a little more oil and add the cubed fish. You should only need to cook for around a minute or two. Just enough to sear the fish really. It will cook more in the next step.

The next step is to prepare the noodles. Using the same paella pan, return the tomato, onion, and squid mix to the pan on medium heat. Add the 500g/1.1 lb of fideuà noodles and the remaining spices and stir through the mixture.

Cut a lemon in half and give the lemon a good squeeze over the mixture, add the saffron and stir through.

Next, slowly add some of the stock, and mix well, keeping the ingredients as level and distributed around the pan as possible. Add the stock little by little, repeating this step every minute or two until the stock is around level to ¼ inch above the ingredients in the pan.

Add the large prawns to the top of the fideuà and cook until you see no more bubbles coming from the mixture. All of the stock should have evaporated. This should take around 20 minutes on medium heat.

Once the stock has evaporated, remove the fideuà from the heat and give 5 minutes to cool down before serving.

Serve with a few generous wedges of lemon, and always best enjoyed when accompanied by a cool glass of Valencian white wine.