Seafood and Chorizo Fideuà with Garlic Aioli

Steps

1. Heat 2 tbsp oil in a 12-inch ovenproof skillet or paella pan over medium heat. Add the noodles and toast, stirring constantly, 5–6 minutes until evenly deep golden. Transfer to a bowl.
2. Add the chorizo to the pan and cook 2 minutes, until its fat turns red. Raise the heat to medium-high, add the shrimp and sear 1 minute per side; transfer the shrimp to a plate (leave the chorizo).
3. Add the remaining oil, the onion and bell pepper and cook 6–8 minutes, until soft. Add the minced garlic, grated tomato, paprika and saffron and cook 3–4 minutes, until the tomato darkens and thickens.
4. Pour in the hot stock, add the salt, and bring to a boil. Stir in the toasted noodles, spreading them evenly. Cook at a lively simmer, without stirring, 8–10 minutes, until the liquid is almost absorbed.
5. Heat the broiler to high. Scatter the squid over the noodles, nestle in the shrimp and cook 1 minute more on the stove.
6. Slide the pan under the broiler, 6 inches from the element, for 2–4 minutes, until the noodle tips curl up and turn crisp and golden. Rest 5 minutes.
7. Meanwhile, stir the mayonnaise with the grated garlic and 1 tbsp lemon juice. Serve the fideuà with parsley, lemon wedges and dollops of aioli.

Kitchen tip

Use cured Spanish chorizo (firm, like salami) rather than fresh Mexican chorizo. The noodle toast matters: aim for the color of a hazelnut shell and keep stirring so they brown evenly. Do not stir once the noodles are in the broth; you want them to settle and absorb evenly so the bottom can form a bit of crust, just like paella socarrat. Save the shrimp shells, simmer them in the chicken stock for 10 minutes and strain for an instant seafood stock.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.