Method - Soffrito:

• Sweat down onions garlic and aromats until soft and golden
• Add capsicums and cook down until soft
• Add tomatoes and cook mixture down until vegetables are dark red, caramelised and a thick sauce consistency.

Method - Fideua:

• Take a heavy based perol (pan, non stick) and add a generous amount of olive oil
• Heat over a medium heat until it begins to shimmer
• Add calamari and fry off until light golden colour.
• Remove calamari and add garlic and saffron.
• Once a little colour is achieved on the garlic add soffrito and macaroni.
• Season with a little salt and pepper.
• Add two thirds of the fish stock and bring to the boil.
• Turn down to a simmer and after 5 mins add calamari back in along with the mussels.
• Continue cooking until mussels have opened and pasta is cooked.
• If necessary add reserved fish stock to cook the pasta and mussels if too dry
• To finish sprinkle a generous handful of parsley and season to taste.
• Serve onto a large plate with lemon wedge