Seafood Paella with Toasted Noodles and Aïoli from Sud de France by Caroline Conran

Ingredients

• 200 ml white wine
• 2 large pinches saffron
• 1 onion, finely chopped
• 5-6 tbsp olive oil
• 1 tsp smoked sweet pimentón
• 1-2 cloves garlic, finely chopped
• 2 tomatoes, skinned, deseeded and chopped
• 1 red chilli, finely chopped
• aïoli - optional
• salt - very little as the clams are salty
• 250 g fideu No. 2 or spaghettini, broken into short pieces
• 500 g fish bones to make 500 ml stock or use chicken or fish stock cube
• 300 g clams
• 8 large raw prawns in their shells
• 300 g raw squid, cleaned and cut into rings