Fideuà

Directions

1. 1
   Cook the mussels in a pan till they open up. Put them aside and keep the juices.
2. 2
   Using a flat paella pan, add the oil and and fry the garlic cloves till they are golden. Put them aside. Don't be scared of using a lot of oil as none of the ingredients provide any fat when cooked.
3. 3
   Cook the langoustines, king prawns and prawns with a little bit of salt and set aside. Don't overlook them as we will add them later on.
4. 4
   Add the calamari and fry for a few minutes. Once they are starting to turn golden add the tomato and cook until it reduces to half.
5. 5
   Add the broth or the water (I used watered down seefood bisque that I had left over from another recipe). Taste for salt. There's really not a set amount of broth / water that you must use as it doesn't really affect the final result if the pasta is a little bit overcooked. Feel free to add more water if you feel it's needed. For an extra sea flavor kick add some of the juice from the mussels.
6. 6
   Add some yellow food colorant (no paprika, turmeric or any other spices please! Just food colorant) and when the broth starts boiling add the pasta.
7. 7
   A few minutes before all the water has evaporated add the seafood and the mussels.
8. 8
   Tips: 1. Cook it for a little longer till you hear the pasta crackling. It's all getting slightly but nicely burnt at the bottom 2. use the garlic cloves to make a quick allioli to serve with the Fideua