In a paella pan over low heat, toast the noodles with a little oil and 2 teaspoons of garlic aioli, stirring patiently until the aioli melts. Be careful not to burn the noodles; keep stirring. When the noodles turn golden brown, remove them from the pan.

In the clean paella pan, add a little oil and sear the large shrimp. Remove and set aside.

Sauté the onion and season with salt.

Add the squid, cook for a few minutes, and season with salt.

Add the tomato and fry it (you can also use canned fried tomato). Once cooked, add a little smoked paprika.

Lightly sear the monkfish or swordfish.

Add the noodles back in, and after a few seconds, pour in the broth (use twice as much broth as noodles). Taste and adjust the salt if needed.

When the broth is absorbed, add the raw, peeled small shrimp and the large shrimp. Turn off the heat and cover with a cloth or aluminum foil. (The noodles will stand upright.)