Scrub the clams under running water to remove grit and sand. Place in a
bowl; cover with salted water; soak for 30 minutes. Drain, rinse, and set
aside.
Heat oil in a 12"-14" paella pan or medium ovenproof skillet over
medium-high heat. Add monkfish and cook, turning once, until golden, about
5 minutes per side. Reduce heat to low, stir in tomatoes and garlic, and
season with salt. Simmer for 5 minutes.
Heat stock in a saucepan over medium heat. Toast saffron in a small
skillet over medium heat for 1 minute, then crumble into stock with
paprika. Scatter fideos into monkfish mixture, add mussels and clams, pour
in stock, and submerge fideos and shellfish as much as possible. Cook,
without stirring, over medium heat until fideos are tender, 20-25 minutes
(Discard mussels or clams that do not open).
Preheat broiler. Brown fideua briefly under broiler, then cool for 5
minutes. Serve directly from pan at table. Makes 6 Servings
* From Saveur magazine
