Spanish Seafood Fideuà

Ingredients

• 6 oz short noodles (fideuà or thin vermicelli)
• 8 oz shrimp, large, peeled and deveined
• 6 oz mussels, cleaned and debearded
• 1.5 cups seafood or chicken broth
• 0.1 gram saffron threads
• 2 clove garlic, minced

Instructions

1. 1

   Pour the broth into a small pot and place over medium-high heat until it reaches a gentle boil, about 5 minutes. Add the saffron threads and stir for 10 seconds until the broth turns golden yellow.

2. 2

   Heat 2 tablespoons olive oil in a 12-inch shallow skillet over medium-high heat until it shimmers and slides easily when you tilt the pan, about 90 seconds.

3. 3

   Add the minced garlic to the hot oil and stir for 10 seconds until it smells strongly fragrant and turns light golden, so it doesn't burn.

4. 4

   Pour the uncooked noodles directly into the skillet and stir constantly for 2 minutes, allowing the noodles to toast and turn light brown, releasing a nutty aroma.

5. 5

   Carefully pour the saffron broth into the skillet with the noodles, stirring once to distribute evenly. Bring to a boil over medium-high heat, about 1 minute.

6. 6

   Reduce heat to medium and arrange the shrimp and mussels on top of the noodles in a single layer. Do not stir—this keeps the noodles undisturbed so they can crisp at the bottom.

7. 7

   Simmer without stirring for 8 to 10 minutes, until the shrimp turn opaque pink, the mussels open completely, and the noodles absorb the broth.

8. 8

   Listen for a gentle crackling sound from the bottom of the pan, which signals the noodles are developing a crispy caramelized crust—this is intentional, not burning.

9. 9

   Remove from heat and cover the skillet with a lid or aluminum foil. Let it rest undisturbed for 2 minutes, allowing flavors to meld.

10. 10

    Uncover the skillet and discard any mussels that did not open. Sprinkle with 1 tablespoon fresh parsley if desired. Serve directly from the skillet into shallow bowls.

Tools you’ll need

• small pot
• 12-inch shallow skillet or paella pan
• wooden spoon or spatula
• skillet lid or aluminum foil
• shallow bowls for serving

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