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Heat the oven to 200C/180C fan/gas 6. Heat 1 tbsp of the olive oil in a large paella pan or ovenproof frying pan (at least 30cm wide) over a medium heat and toast the pasta, stirring continuously until deeply golden. Transfer to a bowl and set aside. Turn the heat up to high, add the remaining olive oil and cook the whole prawns for 1 min on each side, until the prawns have released some of their flavour into the olive oil. Once cooked through, remove to a bowl and set aside.
Add the monkfish and squid, and fry for 3-4 mins. (If using a different white fish, remove to a bowl once cooked; otherwise, keep the monkfish in the pan.) Season with salt, then add the onions, garlic and peppers. Turn the heat down to medium and cook for 10 mins until the vegetables soften and turn golden. Add the paprika and saffron, and fry for 30 seconds, stirring continuously. Add the grated tomatoes and a pinch of sugar, and continue to fry until the tomato juices have reduced and are concentrated in colour and flavour, about 8-10 mins.
Pour the hot fish stock into the pan and bring to the boil. Once boiling, stir in the toasted pasta. Season to taste. Cook over a high heat for 5 mins, then arrange the cooked prawns on top of the pasta (arrange the white fish on top at this stage too, if you haven’t used monkfish). Transfer the pan to the oven and cook for 5 mins.
While the fideuà is cooking, prepare the aïoli. Peel the garlic cloves and put in a bowl with the egg and yolks, a pinch of salt and squeeze of lemon juice. Using a hand blender, blitz to a smooth paste, then slowly drizzle the oils while blitzing until the mixture has emulsified. Taste for seasoning. Or, do this in a small food processor.
Remove the seafood fideuà from the oven and serve with the aïoli and lemon wedges on the side.