Saffron and Paprika Fideuà de Mariscos

Method

1. Heat olive oil in a large pan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Soak saffron threads in 1 tbsp warm water. 1: Sprinkle smoked paprika over the seafood before cooking.
3. Add minced garlic and cook for another 2 minutes until fragrant.
4. Add fideuà noodles to the pan and toast for 2 minutes, stirring constantly to prevent burning.
5. Pour in the fish stock, bring to a boil, then reduce heat to a simmer.
6. Add the mixed seafood and cook for 5-7 minutes until the seafood is just cooked through.
7. Season with salt and garnish with fresh parsley before serving.
8. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.