When these are good, they are really good (but when they are too squid inky, they are funky).
1 cup fresh shrimp shelled
2/3 cup olive oil
1 cup your favorite fish
2 cloves garlic
2 ripe tomatoes, peeled and chopped
1 tbsp hot pepper flakes or seeds
7 cups fish stock
2 cups noodles – thinner than spaghetti and broken into 2″ pieces
8 baby clams
Put a big round pan, like a paella pan, over the heat, add the oil and gently fry the prawns and crayfish. Remove and set aside. Add the fish, garlic, tomato and pepper. Quickly add the stock to prevent the contents from burning and, when it begins to boil, add the saffron and noodles (cook noodles to a minute before al dente time). Spread out evenly in the pan. Season with salt and add the shrimp and baby clams. Place the paella in the oven at 350ºF for 5 minutes so that the noodles brown and dry out a little.