600 g of noodles
500 g of Norway lobsters
250 g prawns
250 g of anglerfish
200 g of cuttlefish
100 g of tomatoes
2 cloves of garlic
1.5dl of oil
5 or 6 strands of saffron
5 g of paprika
2 l of fish stock

Wash and dry the prawns and the Norway lobsters and put salt on them. Clean and chop the anglerfish and cuttlefish. Peel and chop the tomato and, separately, mash the garlic, the parsley and a little lemon juice in a mortar and pestle. Pour the oil into a casserole or large pan and, when it is hot, lightly fry the prawns and Norway lobsters; then take them off the heat and put them aside. In the same oil, then lightly fry the anglerfish, the cuttlefish, the chopped tomato and the paprika. It is very important that it is done in this order. Once everything is fried, add the fish stock and salt if necessary. Once it begins to boil, add the noodles. After 5 or 6 minutes, put in the prawns and Norway lobsters and the paste of garlic, parsley and saffron. Let it cook for another 16 or 18 minutes. After this time, take the pan off the heat and let it rest for 5 minutes for the noodles to soak up the cooking liquid.

It can be served decorated with mussels or Norway lobsters.