Prawns and Clams with Spanish noodles (fideos)

Prepare the red capsicum: Pre-heat oven to 400 F (200 C), placing rack close to top of the oven. When the oven is ready, place the capsicum on the top oven rack. After it starts to blacken, turn the capsicum over and blacken the other side. The skin should blister and turn black- about 6-10 minutes total. Remove from oven and wrap in foil- before closing the foil, sprinkle the capsicum with salt and several tablespoons olive oil. Reduce the oven heat to 350 F. and lower the top oven rack back to the center of the oven- return the capsicum (wrapped in foil) to the oven and bake for another 5-7 minutes until it softens.

Remove the capsicum from the foil and retain the cooking juices. Peel the black charred skin from the capsicum and chop the capsicum into small pieces- set aside.

Dissolve a 'pinch' of saffron threads in 1/4 cup hot water and set aside.

In a large fry pan, heat the olive oil; add the chopped onion, garlic and chili (optional) and cook for several minutes until softened. Add the pimenton (paprika), dissolved saffron threads (including the water), chopped capsicum and cooking juices from the foil. Add the white wine and tomatoes and season to taste with salt and pepper.

Add 3 cups of the stock and bring the mixture to a soft boil; break the 'fideo' noodles or angel hair pasta into 1.5 inch pieces, then add to the mixture. Reduce heat and cook for about 8 minutes until the noodles soften. Add another 1/2 cup stock to the mixture if the noodles have absorbed most of the moisture and it is too dry.

Add the prawns (shrimp) to the dish, cover and cook until they turn pink. Push the prawns down into the mixture, add the clams, cover and cook until the shells have opened (discard any shells that have not opened). Spoon into bowls, sprinkle with parsley and serve.