Finely mince 3 cloves of garlic, finely dice 1/2 of a small onion, cut 1 tube of cleaned squid into 1/2 inch by 1/2 inch squares, cut 2 monkfish fillets into 1/2 inch by 1/2 inch squares and season them with sea salt & freshly cracked black pepper, grab 15 raw jumbo shrimp that have been peeled & deveined and season them with sea salt & freshly cracked black pepper
Heat a paella pan with a medium-high heat and add in a 1/4 cup of extra virgin olive oil, after heating the oil for 1 minute season the olive oil with sea salt and add in the squid, mix around with the oil, 1 minute later remove the squid from pan and transfer to a bowl
Using the same pan with the same heat add in the monkfish and mix around with the olive oil, 3 minutes later make a well in the middle and add in the diced onion, mix around with the oil, 1 minute later add in the minced garlic and continue to mix, 30 seconds later add in 1/2 tsp of sweet smoked paprika and mix it all together, then add in 1/2 cup of canned tomato sauce and season with sea salt & freshly cracked black pepper, mix it all together and cook for 2 minutes
Next add in a 1/4 ounce of squid ink, add the cooked squid back into the pan and pinch in 1/2 tsp of saffron threads, mix it all together until it´s well combined, then add in 2 cups of thin noodles and mix it all together until well combined
After cooking the noodles for 2 minutes add in 2 1/2 cups of fish broth, lightly season with sea salt and give it a gently mix so everything is evenly divided, 5 minutes after adding the broth add the shrimp into the pan, 3 minutes later lower the fire to a low-medium heat and simmer for 4 to 5 minutes
Once there is very little broth left remove the pan from the heat and cover with a dish cloth, 5 minutes later uncover the pan, garnish with lemon wedges and serve at once, enjoy!
Get the High-Quality Golden Saffron I used to make this recipe.