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1
Turn the grill on.
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2
In a large saucepan, bring the water to the boil. Put in the mussels, cook covered with a lid for 2-3 minutes until shells open. Remove mussels from the saucepan, keeping the water for the broth. Cool mussels under cold water and set aside.
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3
Peel the prawns, and set aside. Then put the shells in to the saucepan with the water from cooking the mussels. Cook the broth on medium heat for 10 minutes, removing any scum that comes to the surface. Strain the broth, transfer to another saucepan or bowl and add the saffron, stirring to make sure the saffron disolves well into the broth.
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4
Then, heat the olive oil in the paellera over a medium heat, add in peppers, garlic, tomato puree and salt and saute for 5 minutes.
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5
Add in the fideus and stir quickly for 30 seconds, making sure they don't burn, pour in the fish broth until it covers the fideus and then add the prawns. Turn heat to low and let simmer without stirring. When fideus have absorbed the broth, add another cup or so. (I needed 2 cups and half of broth)
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6
After 5 minutes, top with the mussels and the cooked prawns and simmer for 7 minutes more. Taste the noodles all the time as sweet potato noodles get overcooked very quickly.
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7
Then, turn the heat off and place the paellera in the oven. Grill for 5 minutes or until noodles are slightly crunchy. The time really depends on how crunchy you prefer fideus.
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8
Meanwhile, make the alioli sauce.
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9
Place the garlic, oil, egg and salt in the bowl of a food processor. Put the blade attachment down, touching the bowl and process until evenly combined, about 10 seconds. Then, continue processing, while, slowly, lifting the attachment up and down, until completly combined, about 2 minutes.
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10
Stop and scrape down the sides of the bowl with a rubber spatula, and transfer the alioli sauce to a pot.
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11
Serve the fideua in individual dishes with a good spoonful of alioli sauce. Enjoy!
