SERVES 6
300g/11oz raw, unpeeled prawns
400g/14oz monkfi sh
175ml/6fl oz olive oil
6 small langoustines or Dublin Bay prawns
4 tomatoes, peeled, seeded and diced
2 cloves garlic, crushed
1 teaspoon paprika
Pinch of saffron powder
500g/1 lb 2oz very fine noodles
Salt
〉〉 Peel the prawns, reserving the heads and shells. Set the prawns aside. Cut along either side of the monkfish bone, set the fillets aside and reserve the bone. Pour 1.75 litres/three pints water into a saucepan, add a pinch of salt, the prawn heads and shells and the monkfi sh bone and bring to the boil. Lower the heat and simmer for 20 minutes. Meanwhile, cut the monkfish fillets into 2cm/¾-inch cubes. Remove the pan from the heat, leave to cool slightly then strain the stock into a bowl and set aside.
〉〉 Heat the oil in a paella pan or flameproof earthenware dish. Add the langoustines or Dublin Bay prawns and cook for a few minutes, then add the prawn tails and monkfish. Cook for a few minutes more, then transfer to a plate and set aside. Add the tomato and garlic to the paella pan and cook, stirring occasionally, for five minutes. Stir in the paprika and
saffron and cook, stirring occasionally, for eight to ten minutes.
〉〉 Preheat the oven to 180°C/350°F/Gas Mark 4.
〉〉 Add the noodles to the paella pan, stir with a wooden spoon and pour in 1½ litres/2½ pints of the reserved stock. Cook over a high heat for 12 minutes, add the seafood, placing it carefully around the dish, and cook for a further three minutes. Transfer to the oven and bake for about five minutes, until the top is lightly coloured.
〉〉 Serve immediately straight from the dish.
NOTE: You can also substitute mussels for the langoustines. They are less expensive but are also very tasty. If you are substituting mussels for langoustines, use their strained cooking liquid instead of the fish stock, and shell them before adding them to the dish.