Spanish Fideuà with Seafood

Ingredients

• 6 oz fideuà or thin spaghetti (broken into 2-inch pieces)
• 8 oz shrimp, peeled and deveined
• 6 oz firm white fish (halibut or cod), cut into 1-inch chunks
• 2 cups seafood or chicken stock
• ⅛ tsp saffron threads
• ½ medium onion, diced into 1/4-inch cubes
• 2 clove garlic, minced until pieces are smaller than a grain of rice
• 3 tbsp olive oil
• 1 serving fresh parsley and lemon wedges (for serving)

Instructions

1. 1

   Pour the stock into a small pot and place on the stove over medium heat, then stir in the saffron threads and let them bloom, about 3 minutes, until the broth turns golden and fragrant.

2. 2

   Peel and devein the shrimp if you haven't already, rinsing them under cold water and patting them dry with paper towels.

3. 3

   Cut the white fish into roughly 1-inch chunks by placing it flat on the cutting board and slicing it into strips, then cutting those strips crosswise into cube-sized pieces.

4. 4

   Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

5. 5

   Pour the broken fideuà into the hot oil and stir constantly for 3 to 4 minutes until the noodles turn golden-brown and smell toasty, watching that they don't burn.

6. 6

   Add the diced onion to the toasted noodles and stir once every 15 seconds for 2 minutes until the onion begins to soften and turn translucent at the edges.

7. 7

   Add the minced garlic and stir constantly for 30 seconds until the pan smells strongly fragrant and the garlic just begins to turn light golden.

8. 8

   Pour the warm saffron-infused stock into the skillet and stir once to distribute the noodles evenly, then let it come to a boil—you'll see large bubbles breaking the surface.

9. 9

   Reduce the heat to medium and let the mixture simmer, uncovered, for 8 to 10 minutes until the liquid is nearly absorbed and the bottom begins to turn golden and crispy (you'll hear a gentle crackling).

10. 10

    Scatter the shrimp and fish chunks over the noodles, then stir gently to nestle them into the mixture without breaking up the crispy bottom layer.

11. 11

    Continue simmering for 4 to 5 minutes, stirring occasionally, until the shrimp turn pink and opaque throughout and the fish is cooked through (check by breaking open a piece—no translucent center).

12. 12

    Remove the skillet from the heat and let it rest, undisturbed, for 2 minutes so the bottom noodles can caramelize further and develop a crispy crust.

13. 13

    Scatter fresh chopped parsley over the fideuà and serve directly from the skillet with lemon wedges on the side for squeezing.

Tools you’ll need

• small pot
• 12-inch skillet
• wooden spoon or spatula
• cutting board
• chef's knife
• paper towels

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