2 - Empty the mussels into a colander and run under cold water.
3 - Throw away any with broken shells.
4 - Pick 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.
5 - If any of the shells still have barnacles or stringy beards attached, pull them off with a cutlery knife and rinse the shells well.
6 - Keep in the colander, covered with a cold, damp cloth, until you’re ready to cook.
7 - Peel the prawn shells on the body section only – leave the heads and tails intact.
8 - Score down the backs and pull out any gritty entrails.
9 - Chill until you’re ready to cook.
10 - Put the saffron in a small cup, cover with 50ml kettle-hot water and set aside for 10 mins.
11 - If using vermicelli, put in a bowl and crush to little pieces (about 1cm long) with your hands.
12 - Heat the oil in a large frying pan with at least a 3cm lip, or a 40cm paella pan.
13 - Add the onion and stir around the pan for 5 mins until soft.
14 - Add the garlic and 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.
15 - Stir in the paprika.
16 - Keeping the heat moderate, stir through the monkfish, squid and saffron with its water, seasoning well.
17 - Spread the ingredients out in an even layer, then pour over the hot stock and scatter the tomatoes on top.
18 - Bring to a simmer, then cover the whole dish with a tight-fitting lid (or foil).
19 - Turn the heat to medium and cook for 6 mins.
20 - Uncover and stir to incorporate the dry top layer of pasta.
21 - Push the mussels into the pasta so the hinges are buried in the bottom of the dish, and they stand straight up.
22 - Arrange 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.
23 - Leave to 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).
24 - Allow to sit for 2-3 mins, then squeeze over the lemon juice and arrange the wedges on top.
