3 garlic cloves, skins left on, crushed
4 garlic cloves, finely chopped
1 lemon, juice only
2 lemons, cut into wedges, to garnish
2 onions, roughly chopped
2 onions, finely chopped
4 tbsp chopped fresh parsley
6 tomatoes, grated
500g/1lb 2oz short vermicelli noodles (called 'fideo' in Spain)
100²µ/3½´Ç³ú almonds
salt and freshly ground black pepper
4 tbsp olive oil
pinch salt
2 tbsp smoked paprika
monkfish head and bones (or other white fish bones)
1 whole monkfish tail, cut into large chunks
400g/14oz mussels, scrubbed and de-bearded (discard any mussels that do not shut tightly when tapped firmly)
12 king prawns
2 squid, cleaned, spines removed, flesh roughly chopped