500 g of GALLO noodles No. 2
1 small bit of the head of a hake
6 small crabs
1/2 kg of small fish to make a stock
1/2 of prawns, peeled
6 tomatoes, ripe
1 medium onion
3 garlic cloves
1 glass of olive oil
Saffron or yellow colouring
Salt to taste
In a large tall pot, add the head of the hake, small fish, cleaned crabs, a halved tomato, a quartered onion, half the olive oil and salt.
Add enough water to make abundant quantities of stock.
Cook over a high heat for 5 minutes and then over a low heat for, at least, one hour.
After this time, strain the stock into a bowl and throw away the rest.
In another bowl, grate the tomatoes without their skin and finely chop the garlic.
Place a pan with the remainder of the oil over the heat.
When hot, add the garlic and before it is too golden, add the grated tomato.
Sauté for 2-3 minutes, add the noodles and stir with a wooden spoon for 5 minutes, over a low heat.
Next, add the stock until it is completely covering the noodles.
After 10 minutes, add the peeled prawns and let it reduce until the stock evaporates and the noodles are al dente.
Let it rest for 5 minutes without covering.