Fideuà

Ingredients

• 12 ounces fideuà noodles (or broken vermicelli/angel hair)
• 3 tablespoons olive oil
• 8 ounces large shrimp, peeled and deveined, shells reserved
• 8 ounces squid, cleaned and cut into rings
• 12 mussels, scrubbed and debearded
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 small tomato, grated or finely chopped
• 1 teaspoon smoked paprika
• 1/4 teaspoon saffron threads
• 4 cups fish or shellfish stock
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1/2 cup aioli
• 1 lemon, cut into wedges

Method

1. 1

   Heat 1 tablespoon olive oil in a 12-inch paella pan or wide skillet over medium-high heat. Add shrimp shells and sauté 2 minutes to release flavor, then strain stock through the shells or discard shells and set stock aside, warm.

   2:00 · Sauté shrimp shells
2. 2

   In the same pan, add another tablespoon of olive oil and break the noodles into 2-inch pieces if not pre-broken. Toast noodles over medium heat, stirring frequently, until golden brown, about 4 minutes. Remove and set aside.

   4:00 · Toast noodles
3. 3

   Add remaining olive oil to the pan and sear shrimp and squid over medium-high heat until shrimp turn pink, about 2 minutes. Remove seafood and set aside.

   2:00 · Sear seafood
4. 4

   Add onion to the pan and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes.

   5:00 · Cook onion
5. 5

   Stir in garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
6. 6

   Add grated tomato, smoked paprika, and saffron. Cook, stirring, until the tomato darkens and the mixture thickens slightly, about 3 minutes.

   3:00 · Cook sofrito
7. 7

   Pour in warm fish stock, add salt and pepper, and bring to a boil.

8. 8

   Spread toasted noodles evenly across the pan into the simmering broth. Do not stir again; let the noodles cook undisturbed to absorb the liquid.

9. 9

   Simmer over medium heat without stirring for 8 minutes, then nestle mussels, shrimp, and squid on top of the noodles.

   8:00 · Simmer noodles
10. 10

    Continue cooking undisturbed until the liquid is absorbed, the noodles are tender, and mussels have opened, about 7 minutes.

    7:00 · Finish cooking
11. 11

    Remove from heat and let rest 5 minutes to allow the bottom layer of noodles to crisp slightly.

12. 12

    Sprinkle with chopped parsley and serve directly from the pan with dollops of aioli and lemon wedges on the side.