(Vegetable and Seafood noodles)

225g (8 oz) medium raw prawns in the shell
675g (11/2lb) of fish heads and bones
12 large mussels, about 450g
12 large cockles or clams in the shell, about 450g
4 ripe tomatoes, about 450g
Sea salt
Half a tsp saffron threads
120ml olive oil
225g mullet, grouper, or other firm-fleshed fish fillets, cut into 2.5cm (1inch) cubes
1 large red sweet pepper, seeded and cut into half inch (12mm) cubes
225g (8oz) fideos or other short, thin macaroni
4 cloves garlic, finely chopped
Handful of fresh flat-leaved parsley leaves, finely chopped

In a stockpot over a high heat, bring 1.251 (2 pints) of water to the boil. Meanwhile, peel the prawns and add the heads and shells to the water; set the peeled prawns aside. Add the fish heads and bones and return to the boil, skimming off any foam. Reduce the heat to medium-low and simmer gently, uncovered, until the liquid has reduced by one third (about 30 minutes). Strain the liquid through a colander or sieve lined with muslin and place over a bowl. Return the strained liquid to the stockpot.

Scrub the mussels and cockles with a stiff brush. Remove the mussel’s beards by scraping off the tufts of fibres with a knife. Pour water to a depth of 2.5cm (1inch) into a wide saucepan over medium-high heat. Add the mussels, discarding any that do not close to the touch, cover and cook, shaking the pan occasionally, until they are open. Reserve the pan and water.

Using the same pan and water cook the cockles in the same way and set aside. Strain the cooking water through a colander or sieve lined with muslin add to the stockpot.

Halve the tomatoes, grate the flesh on the large holes of a grater-shredder into a bowl, and discard the skins. Set aside. Using a mortar and pestle, grind 1tsp salt with the saffron until a deep yellow powder forms. Set aside.

In a 16inch (40cm) paella pan or wide, heavy frying pan over medium heat, warm the olive oil. Add the peeled prawns and cook, turning in the hot oil, until opaque throughout (about 1 minute). Transfer to a bowl with the slotted spoon. Cook the fish cubes in the same way until opaque (about 2 minutes). Transfer with the slotted spoon to the bowl with the prawns. Add the sweet pepper and fry until just soft (about 2 minutes) then transfer with the slotted spoon to the bowl with the prawns and fish.

Add the macaroni, garlic, and parsley to the pan and fry in the hot oil until fragrant and the macaroni is coated in oil, about 30 seconds. Add the tomato pulp, mixing well, and fry for 30 seconds longer. Pour in 1 litre (1¾ pints) of the fish stock and the prawns, fish, sweet pepper and saffron mixture, stirring to distribute the ingredients evenly. Reduce the heat to low and simmer gently, without stirring, until almost all of the stock is absorbed by the macaroni, about 20 minutes. After the macaroni has been cooking for about 10 minutes, arrange the mussels and cockles or clams (in their shells) on the surface.

Turn off the heat and cover the pan with a clean kitchen towel. Let it rest for about 10 minutes to allow the flavours to mingle thoroughly and the macaroni to absorb any remaining juices. Serve warm not hot.

Marqués de Cáceres recommends the fresh, fruity and elegantly complex Marqués de Cáceres Barrel-Fermented White 2006 to accompany the vegetable and seafood fideua.