Classic Spanish Saffron Seafood Noodle Skillet

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Fideuà is the noodle cousin of paella, born along the Valencian coast where fishermen swapped rice for short toasted noodles. A wide shallow pan, a generous pour of fish stock, sweet shellfish, and a saffron-scented crust on the bottom are what make this dish unforgettable. Serve it straight from the pan with garlic alioli and lemon for the full coastal experience.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 17 gFat
• 2.5 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 4 gSugar
• 28 gProtein
• 780 mgSodium
• 620 mgPotassium
• 105 mgCalcium
• 4 mgIron
• 16 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the seafood and pan

• 1/2 lb raw shrimp in shells (peel and reserve shells)
• 1/2 lb cleaned squid, bodies sliced into rings
• 1/2 lb mussels, scrubbed and debearded
• 3 tbsp extra-virgin olive oil, plus 2 tbsp for toasting
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 1 small ripe tomato, grated (skins discarded)

For the noodles and broth

• 12 oz thin Spanish fideos (or angel hair pasta, broken into 1-inch pieces)
• 1 tsp sweet smoked paprika (pimentón dulce)
• Generous pinch of saffron threads (about 20), bloomed in 2 tbsp hot water
• 4 cups homemade shrimp-shell fish stock, hot
• 1 tsp fine sea salt, plus more to taste
• 1 lemon, cut into wedges, to serve
• 2 tbsp chopped flat-leaf parsley, to garnish

Directions

1. Make a quick shellfish stock: simmer the reserved shrimp shells in 4 cups water with a small onion and bay leaf for 15 minutes, then strain and keep hot.
2. Warm 2 tbsp olive oil in a 12-inch paella pan or wide shallow skillet over medium heat. Add the dry noodles and toast, stirring constantly, until deep golden and nutty, about 4-5 minutes. Transfer to a plate.
3. Add the remaining 3 tbsp olive oil to the same pan and sauté the onion over medium heat until soft and translucent, about 6 minutes. Stir in the garlic and grated tomato and cook until the tomato deepens in color, about 4 minutes.
4. Sprinkle in the smoked paprika and bloomed saffron, stir for 30 seconds, then return the toasted noodles to the pan and toss to coat in the sofrito.
5. Pour the hot fish stock over the noodles, season with salt, and arrange the shrimp, squid rings, and mussels on top in a single layer. Do not stir from this point on; simmer steadily over medium-high heat for 8-10 minutes, rotating the pan occasionally so it cooks evenly.
6. Reduce the heat to medium and cook another 3-4 minutes, until the liquid is absorbed, the noodles are tender, and a crisp golden crust (socarrat) forms on the bottom. The shrimp should be pink and the mussels opened; discard any that stay shut.
7. Remove the pan from the heat, cover loosely with a clean kitchen towel, and let rest for 4 minutes. Scatter parsley over the top and serve directly from the pan with lemon wedges and garlic alioli on the side.

Cook’s Notes

• Toast the noodles until they smell like roasted nuts; this step is non-negotiable for true fideuà flavor and prevents a mushy texture.
• Use the widest, shallowest pan you own so the noodles form a proper crust; a 12-inch paella pan or cast-iron skillet works best.
• Resist stirring once the stock hits the pan; letting the noodles sit undisturbed is what creates the prized crispy bottom layer.
• Make a quick alioli by mashing 1 raw garlic clove with a pinch of salt and slowly whisking in 1/2 cup olive oil and 1 egg yolk for a traditional accompaniment.
• Buy head-on shrimp if possible; the heads and shells make a dramatically better stock than packaged seafood broth.

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