Peel the prawns and set aside their meat. With the heads and tails, we will make a fish stock that we will then use to complete the dish.
To prepare the stock for our fideua, add 2 tablespoons of olive oil to a pan and sauté the heads of the prawns and the rest of their shells until golden. Next, add the water and leave to boil for 15 minutes. Set aside and drain to remove pieces of the shellfish.
In another pan, heat a dash of olive oil and add the peeled onion, chopped into small pieces, and the chopped garlic cloves. When the onion begins to change color, add the peppers and sauté.
While the vegetables are cooking, wash and chop the squid. Add them to the pan and fry them with the rest of the vegetables. When they are ready, add the noodles and continue to sauté.
Next, add 4 cups of the stock. Leave the stew to cook for 10 minutes. Add the peeled prawns. Continue to cook until the pasta is done, adding stock if necessary.
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