Seafood fidueà

Taking a few strands at a time, break the spaghetti into small pieces roughly 2-3cm long (or smaller if you wish).

Heat a large, dry sauté or frying pan over a high heat, add the pasta and toast for 5 minutes, stirring frequently, until lightly browned. Tip out into a bowl.

Add the oil to the pan over a high heat and stir fry the garlic for 30 seconds until it starts to colour. Stir in the paprika and cook for a few seconds more.

Stir in the tomato pulp, stock, saffron, some seasoning, the toasted pasta and frozen fruits de mer. Bring to the boil, then lower the heat a little, cover and simmer for 10-12 minutes, until the stock is absorbed, the pasta is tender and the seafood piping hot throughut. Sprinkle with parsley and serve with the lemon wedges for squeezing over.