Cut the fish into bite-size pieces. Heat a little extra virgin olive oil in a paella pan or frying pan and sauté it. We remove and reserve. Next we sauté the seafood. We also remove and reserve.
In the same oil, sauté the finely chopped garlic, and when it begins to brown, add the peeled and grated tomato, the paprika, the saffron threads, the noodles and the hot broth. Season to taste and cook over medium heat for about seven or eight minutes.
At this point we add the reserved monkfish and let it cook for a couple more minutes. Add the peeled shellfish, cover and leave to rest for two more minutes., enough time for the prawns to cook with the residual heat. If the fideuá is dry during cooking, we add small amounts of fish broth, always hot.