Fideua with Squid & Prawns, Lemon & Garlic Allioli - Cuisine Magazine - From New Zealand to the Worl

Ingredients

• 1 tablespoon lemon juice
• 750ml-1 litre fish stock (start with 750ml and only add extra if needed)
• 1⁄4 cup olive oil
• 300g angel hair pasta, broken into 3cm lengths
• 8 jumbo king prawns (I used vast Argentine ones)
• 1 large onion, finely chopped
• 4 cloves garlic, crushed
• 300g baby squid tubes
• 3 large tomatoes, finely chopped
• 2 tablespoons tomato paste
• 2 teaspoons smoked paprika
• 1⁄2 teaspoon saffron strands
• 600g cockles
• 2 lemons, cut into wedges, to serve
• 1⁄4 cup finely chopped parsley, to serve
• lemon & garlic aioli, to serve
• LEMON & GARLIC ALLIOLI (MAKES JUST OVER 1 CUP)
• 4 cloves garlic, peeled
• 1⁄2 teaspoon sea salt
• 2 egg yolks
• 1 cup extra virgin olive oil
• 2 teaspoons lemon juice