Catalan Fideua Food

FIDEUà RECIPE (PASTA PAELLA)

Steps:

• Place the shrimp in a medium bowl, and toss with 1 TBSP oil, minced garlic, and a pinch of salt and pepper. Cover and place in fridge.
• Break the spaghetti into small pieces. You can either place it in a large Ziploc bag, or place it between two towels, and break with your hands. The pieces should be about 1-2 inches.
• Add 1 TBSP oil to a large skillet or paella pan and heat over medium heat. Add the broken spaghetti and toast until it's dark in color, being sure to toss constantly. It should take about 5-8 minutes for the pieces to turn deep golden brown.
• Remove the spaghetti from the pan and set aside.
• Add the remaining 2 TBSP oil to the pan and heat over medium-high. Add the onions and a pinch of salt and sauté until they start to soften.
• Drain the can of tomatoes well, using a mesh strainer to push the juices out.
• Add the tomatoes to the onions and sauté another 3 minutes. Add both paprikas and sliced garlic.
• Add the toasted spaghetti back to the pan, along with the seafood stock (and water if needed) to just cover the pasta. Season with a pinch of salt and pepper, toss to combine, and bring to a simmer.
• Nestle the marinated shrimp and mussels into the pan and cook for 6-8 minutes, or until the pasta is al dente, the shrimp are cooked though and the mussels have opened.
• Meanwhile, make the aioli by combining all ingredients in a small bowl and stirring to combine.
• Serve the fideuà garnished with chopped parsley, provide aioli and lemon wedges on the side. Enjoy!

CATALAN FIDEUà

Steps:

• Make the broth: Put 3 tablespoons olive oil in a heavy soup pot over medium-high heat. Add onions and sauté until softened and lightly browned, about 10 minutes. Add small shrimp, garlic, hot pepper, fennel, coriander, bay leaf and thyme. Season generously with salt and pepper, stir to coat and cook 2 minutes more.
• Stir in tomato paste and cook 5 minutes, until mixture begins to look dry. Add fish bones, clams, 1 pound mussels and 8 cups water; cover and bring to a boil. Uncover, reduce heat to a simmer and cook for 45 minutes.
• Strain through a sturdy mesh sieve into another pot, pushing on solids with a wooden spoon. Discard solids and keep strained broth hot. Taste for salt. Broth should be well seasoned. (Can be made ahead, though eat it within 24 hours, or you can freeze it.)
• Make the fideuà: Heat oven to 375 degrees. Put fideus noodles in a large roasting pan or baking sheet. (If using Italian pasta, break it into 2-inch lengths first.) Pour 2 tablespoons olive oil over noodles and toss with hands to coat. Bake for 8 to 10 minutes, turning with tongs if necessary, until noodles are golden brown. (May be done in advance.)
• Place a cazuela or wide heavy pot on the stove. Add toasted noodles, pressing down a bit. Ladle 3 cups hot broth over noodles and bring to a boil. Push down on the noodles with a wooden spoon as they soften into the broth. Add saffron-infused water and cook for a minute, then stir to mix. Add enough hot broth to cover pasta by 1 inch. Lower heat and cook at a simmer for about 8 minutes, stirring occasionally. Add more broth (and adjust heat) if mixture dries out.
• Scatter remaining 1 pound mussels over the top, then push them down until barely submerged. Cook 3 to 4 minutes, until shells open. Turn off heat. The noodles should be cooked but firm, and the mixture a little soupy.
• If using the large shell-on shrimp, season them and sauté in 1 tablespoon olive oil over medium heat for 2 minutes per side.
• Ladle into individual soup plates. Mix the parsley with the orange zest. Garnish fideus with shrimp, if using, the parsley mixture and a spoonful of allioli.