Seafood Fideuà

Heat the fish broth in a separate pot and keep it warm. Soak the saffron threads in a little warm broth. Clean and prepare the seafood: peel the shrimp, scrub the mussels, and cut the squid into rings. Chop the onion, garlic, bell pepper, and grate the tomatoes.

In a large, shallow pan (a paella pan is ideal), heat 2 tbsp of olive oil over medium heat. Add the onion and red bell pepper, sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant. Stir in the grated tomatoes and smoked paprika, then cook for 5 minutes until the tomato thickens and the oil separates. This is your sofrito.

Push the sofrito to one side of the pan, then add 2 tbsp of olive oil to the empty side. Add the fideuà pasta and toast over medium heat for 3-5 minutes, stirring constantly, until the pasta is golden brown and slightly crispy. This step is crucial for flavor.

Mix the toasted pasta with the sofrito. Pour in the warm fish broth and the saffron-infused broth. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to medium. Add the squid rings and cook for 5 minutes. Then add the shrimp and mussels. Cook for another 8-10 minutes, or until the pasta is al dente, the shrimp are pink, and the mussels have opened. Add more broth if needed, but the pasta should absorb almost all the liquid by the end.

Remove the pan from the heat and cover it with a clean kitchen towel or aluminum foil. Let it rest for 5 minutes to allow the pasta to fully absorb any remaining liquid and for the flavors to meld. Garnish with freshly chopped parsley and serve immediately with lemon wedges.