Seafood fideuà

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Boil the kettle. Empty the mussels into a colander and run under cold water. Throw away any with broken shells.
2. 2Pick through the shells, tapping each one on the side of the sink – they should be closed or should slowly close when tapped – if they stay open, throw them away.
3. 3If any of the shells still have barnacles or stringy beards attached, pull them off with a cutlery knife and rinse the shells well.
4. 4Keep in the colander, covered with a cold, damp cloth, until you’re ready to cook. Peel the prawn shells on the body section only – leave the heads and tails intact.
5. 5Score down the backs and pull out any gritty entrails. Chill until you’re ready to cook.
6. 6Put the saffron in a small cup, cover with 50ml kettle-hot water and keep to one side for 10 mins. If using vermicelli, put in a mixing bowl and crush to little pieces (about 1cm long) with your hands.
7. 7Heat the panWarm the oil in a large frying pan with at least a 3cm lip, or a 40cm paella pan. Add the onion and stir around the pan for 5 mins until soft.
8. 8Add the garlic and let it cook for 1 min more, then tip in the vermicelli and cook for 5 mins, stirring from time to time, until the vermicelli is toasted brown. Stir through the paprika.
9. 9Keeping the heat moderate, stir through the monkfish, squid and saffron with its water, seasoning well.
10. 10Spread the ingredients out in an even layer, then pour over the hot stock and scatter the tomatoes on top. Bring to a simmer, then cover the whole dish with a tight-fitting lid (or foil).
11. 11Turn the heat to medium and let it cook for 6 mins.
12. 12Uncover and stir to incorporate the dry top layer of pasta. Push the mussels into the pasta so the hinges are buried in the bottom of the dish, and they stand straight up.
13. 13Arrange the prawns on top, cover tightly and cook for another 6 mins or until the mussels are open, the prawns are pink and the pasta is cooked through.
14. 14Leave to let it simmer for another 2-3 mins to cook off most of the remaining liquid (leave a little in the pan to prevent the pasta from sticking together).
15. 15ServeAllow to sit for 2-3 mins, then squeeze over the lemon juice and arrange the wedges on top. Scatter with parsley before serving.