Fideuà de Pescado | Spanish Noodle Paella with Fish

Pat the cod fillet dry and cut into approx. 3–4 cm bite-sized pieces. Season lightly with a little sea salt and black pepper. Peel and finely dice the onion and garlic. Wash the parsley, shake dry, and chop finely. Cut the lemon into wedges.

Warm the fish stock in a small pot and add the saffron threads so they can release their full aroma and bright golden color.

Heat 2 tbsp of olive oil in a large, shallow pan (ideally a paella pan). Add the fideuà noodles and toast over medium heat for 3–5 minutes, stirring constantly, until golden brown. Then remove from the pan and set aside.