Fideuà

Steps

1. Make the aioli: in a tall narrow container, combine the garlic, egg, walnuts, and lemon juice.
2. Add the olive oil and blend with a hand mixer, starting at the bottom and slowly moving up, until a thick emulsified sauce forms. Season with salt and set aside.
3. Clean the mussels and steam them in a pot with a little water until they open. Remove from shells and reserve the cooking liquid.
4. In a paella pan, heat a drizzle of olive oil and sear the monkfish, cuttlefish, prawns, and crayfish briefly until lightly golden. Remove and set aside.
5. In the same pan, sauté the onion, green pepper, and red pepper over medium heat until softened.
6. Add the minced garlic and chopped tomatoes, cooking until the mixture reduces into a thick sofrito.
7. Add the fideuá noodles to the pan and toast them briefly in the sofrito, stirring to coat.
8. Pour in the hot fish stock, distributing the noodles evenly across the pan without stirring further.
9. Return the seared seafood and mussels to the pan, nestling them into the noodles.
10. Cook over medium-high heat, then transfer to the oven, until the noodles absorb the liquid and the top becomes lightly crisp.
11. Remove from the oven and let rest a few minutes before serving with the aioli on the side.