100 ml olive oil
300 gr cleaned squid, cut into rings, plus tentacles
350 gr monkfish, cut into chunks
2 garlic cloves, chopped
1 large tomato, skinned and finely chopped
½ tsp paprika or pimenton
18 raw tiger prawns in their shells
300 gr spaghetti, broken in half
3 pints hot fish stock
For the Picada
2 garlic cloves, pureed
3 Tbs minced fresh parsley
Heat the oil in a paella or wide pan, then cook the squid and monkfish for 5 minutes.
Stir in the garlic, tomato, paprika and a little salt and cook gently for 5 minutes more.
Add the prawns and mussels and simmer for 3-4 minutes.
Add the pasta and stock, bring to a boil and simmer, uncovered, for about 10 minutes until the pasta is cooked. Skim off any scum with a slotted spoon.
In a pestle and mortar, pound together the garlic and parsley.
Stir the picada into the paella pan, and serve.