Seafood Fideuà

Ingredients

• 12 oz thin fideo noodles
• ¼ cup olive oil
• 12 oz large shrimp, peeled and deveined
• 8 oz cleaned squid, cut into rings
• 1 lb mussels, scrubbed
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 ripe tomatoes, grated
• 1 tsp sweet paprika
• ½ tsp saffron threads
• 5 cups fish stock
• Salt to taste
• Lemon wedges for serving
• Garlic aioli for serving

Method

1. Toast the noodles in half the olive oil in a 14- to 16-inch paella pan or wide skillet over medium heat, stirring, until golden brown. Set them aside.
2. Heat the stock with the saffron in a saucepan and keep it hot.
3. Add the rest of the oil to the pan and sear the shrimp and squid for 2 minutes. Set them aside.
4. Cook the onion, garlic and bell pepper until soft, about 6 minutes. Add the tomatoes and paprika and cook until jammy, about 4 minutes.
5. Stir in the noodles, pour in the hot stock, season with salt and simmer without stirring for 8 minutes.
6. Tuck in the shrimp, squid and mussels and cook until the noodles are tender, the mussels open and the seafood reaches 145°F, about 5 minutes. Discard any mussels that stay closed.
7. Rest 5 minutes and serve with lemon wedges and aioli.

Notes