Fideuà (Seafood Noodle Paella)

🛒 Ingredients

• Olive oil 14 g · 122 kcal
• Garlic 5 g · 7 kcal
• Onion 38 g · 15 kcal
• Ripe tomatoes, grated 75 g · 14 kcal
• Squid, cleaned and cut into rings 50 g · 46 kcal
• Raw shrimp, peeled and deveined 50 g · 43 kcal
• Firm white fish fillet (e.g., monkfish, hake), cut into chunks 50 g · 41 kcal
• Fish stock 300 g · 15 kcal
• Short pasta (Fideos No. 2 or 3) 88 g · 325 kcal

👨‍🍳 Instructions

1. Heat olive oil in a wide, shallow paella pan or oven-safe skillet over medium heat. Sauté garlic and onion until softened and fragrant.
2. Add the grated tomatoes and cook for 5-7 minutes, stirring occasionally, until the sauce thickens and deepens in color.
3. Add the squid, shrimp, and white fish to the pan. Cook for 2-3 minutes until the seafood just starts to change color, then remove and set aside to avoid overcooking.
4. Add the short pasta (fideos) to the pan and toast it for 2-3 minutes, stirring constantly, until it turns golden brown. This step is crucial for flavor and texture.
5. Pour in the hot fish stock, ensuring the fideos are fully submerged. Bring to a boil, then reduce heat to medium-low.
6. Simmer uncovered for about 10-12 minutes, or until most of the liquid has been absorbed and the fideos are al dente. Do not stir too much to allow a crust (socarrat) to form at the bottom.
7. Return the cooked seafood to the pan, arranging it decoratively on top of the fideos. Cover the pan loosely with foil and let it rest for 5 minutes off the heat.
8. Serve immediately, optionally with a dollop of aioli and fresh parsley.