If you like paella this dish will surprise you , same base but using pasta instead of rice
Clean and dice the monkfish.
Break the pasta in 3cm spaghetti
Small dice the plum tomatotes and onion.
In a pestle an mortar make a paste with the garlic and half of the parsley bunch , finely chop the other half.
Soak the saffron in a little hot water until need it.
In a hot heavy bottom pan or paella , drizzle some oil and cook the prawns until golden brown colour , remove from the pan and add the diced monkfish until golden colour remove from the pan.
Add the onion to the pan , cook until golden, add the paprika , cook for 10 seconds and add the tomatoes and garlic paste , stir for a couple a minutes until the tomatoes start to break, add the pasta and saffron , combine everything together and add all the stock , cook for 6/8min on maximun heat then reduce to a minimum heat add the monkish and prawns in a nice pattern and cook until the pasta is al dente . remove for the heat and allow the pasta to rest for a further 5 min.
Finish the dish with the chopped parsley
«This dish is traditionally made with fideo pasta n4 or n3 , try to find them for a more accurate dish.»