Spanish Toasted Seafood Noodle Stew with Garlic Aioli

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A beloved cousin of paella from the Valencian and Catalan coast, fideuà swaps rice for short, toasted noodles that crisp on the bottom of a wide pan. Mixed shellfish, squid, and shrimp simmer in a deeply flavored saffron-tomato broth, then rest under a cloth to develop a golden, crusty base. The classic accompaniment is a generous dollop of punchy garlic aioli for dipping.

Nutrition Facts

Per serving (estimated)

• 685 kcalCalories
• 34 gFat
• 6 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 6 gSugar
• 40 gProtein
• 820 mgSodium
• 780 mgPotassium
• 140 mgCalcium
• 6 mgIron
• 42 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the seafood broth

• 12 oz raw shrimp shells and heads
• 5 cups water
• 1 small onion, halved
• 2 bay leaves
• 1 tsp black peppercorns
• 1/2 tsp salt

For the noodle stew

• 3 tbsp olive oil
• 1 medium onion, finely diced
• 1 red bell pepper, finely diced
• 4 garlic cloves, minced
• 2 ripe tomatoes, grated (or 1/2 cup tomato puree)
• 1/2 tsp smoked paprika (pimenton)
• Large pinch of saffron threads (about 1/8 tsp)
• 8 oz dry fideua noodles, or thin spaghetti broken into 1-inch pieces
• 1/4 cup dry white wine
• 8 oz cleaned squid, body sliced into rings, tentacles kept whole
• 12 medium raw shrimp, shells on
• 1 lb mussels, scrubbed and debearded
• 1/2 lb small clams, scrubbed
• 2 tbsp chopped flat-leaf parsley
• Lemon wedges, to serve

For the garlic aioli

• 2 pasteurized egg yolks (or 1 whole egg plus 1 yolk)
• 2 small garlic cloves, finely grated
• 1 tsp lemon juice, plus more to taste
• 3/4 cup mild olive oil
• 1/4 tsp salt, plus more to taste

Directions

1. Make the broth: combine shrimp shells, water, onion, bay leaves, peppercorns, and salt in a saucepan. Bring to a gentle simmer over medium heat and cook uncovered for 20 minutes. Strain through a fine sieve and keep warm.
2. Prepare the aioli while the broth simmers: whisk egg yolks and grated garlic in a medium bowl until pale. Very slowly drizzle in the oil, drop by drop at first, whisking constantly, until a thick emulsion forms. Stir in lemon juice and salt, taste, and adjust seasoning. Cover and chill.
3. Heat the olive oil in a 14-inch paella pan or wide shallow skillet over medium-high heat. Add the diced onion and bell pepper and cook, stirring often, until softened and lightly browned, about 5 minutes.
4. Stir in the garlic, grated tomato, smoked paprika, and saffron. Cook, stirring frequently, until the tomato deepens to a dark jam-like consistency, about 4 minutes.
5. Add the noodles and toast them in the pan, stirring constantly, until they turn a deep golden brown, 4 to 5 minutes. This toasting is the signature step of fideua and gives the finished dish its nutty depth.
6. Pour in the white wine and let it bubble away for about 1 minute, scraping up any browned bits from the pan. Add 3 cups of the warm seafood broth (reserve the rest) and gently shake the pan to distribute the noodles evenly; do not stir from this point on.
7. Tuck the squid rings and tentacles into the noodle bed. Simmer uncovered over medium heat for 6 minutes, rotating the pan occasionally so it cooks evenly.
8. Arrange the shrimp, mussels, and clams on top of the noodles. Continue to simmer 5 to 7 minutes more, until the shrimp are pink and opaque and all the shellfish have opened (discard any that stay closed). If the noodles look dry before the seafood is done, splash in a bit more broth.
9. Remove the pan from the heat, drape a clean kitchen towel over the top, and let rest for 4 minutes so the bottom layer of noodles crisps into a golden crust (called the socarrat of the fideua).
10. Scatter parsley over the top and bring the pan straight to the table. Serve immediately with the garlic aioli and lemon wedges for squeezing.

Cook’s Notes

• Do not skip toasting the noodles well; the deep golden color is what separates fideua from a saucy noodle dish and builds the signature nutty flavor.
• If authentic fideua noodles are unavailable, thin spaghetti or angel hair broken into 1-inch pieces is the classic substitute; avoid thick pasta, which will not crisp properly.
• Use the widest pan you own so the noodles spread in a thin layer; a tight pan produces a stew rather than the crisp-bottomed texture fideua is known for.
• Reserve a few shrimp heads and tuck them under the noodles before adding the broth for an extra boost of briny seafood flavor.
• Fideua is traditionally eaten by breaking off pieces of the crispy noodle crust and dipping them into the aioli between bites of shellfish.

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