Fideuà de Mariscos de Alta Cocina

By Culiora

This refined seafood fideuà toasts fine fideo pasta directly in rich shellfish oil before simmering in an intensely aromatic saffron and rockfish stock. Finished under high heat to form a crisp socarrat and make the noodle tips stand upright, it is crowned with tender cuttlefish, seared red prawns, and delicate dollops of garlic-infused allioli.

• Servings: 4
• Prep time: 25 min
• Cook time: 40 min
• Total time: 65 min

Ingredients

• 350 g fideuà noodles (fideos nº 2 or fideo fino)
• 8 pcs wild red prawns (gambas rojas or carabineros), whole and unpeeled
• 300 g cuttlefish or squid, cleaned and cut into bite-sized dice
• 1 pcs yellow onion, very finely minced
• 3 clove garlic cloves, finely grated
• 2 pcs ripe plum tomatoes, grated (skins discarded)
• 1 tsp sweet pimentón (Spanish smoked paprika)
• 1/4 tsp saffron threads, crushed
• 900 ml rich fish or shellfish stock (fumet de pescado), piping hot, divided
• 60 ml extra-virgin olive oil
• 1 tsp fine sea salt
• 2 clove garlic cloves, finely grated or pounded in a mortar
• 1 pcs egg yolk, room temperature
• 100 ml mild extra-virgin olive oil
• 1 tsp lemon juice
• 1 pinch fine sea salt
• 1 tbsp fresh flat-leaf parsley, finely chopped
• 1 pcs lemon, cut into wedges

Instructions

1. Make the allioli: In a mortar or small bowl, whisk the grated garlic, egg yolk, and a pinch of salt. Drizzle in the 100 ml of mild olive oil very slowly in a thin, continuous stream while whisking vigorously until thick and emulsified. Stir in 1 teaspoon of lemon juice, taste for seasoning, cover, and chill until serving.
2. Preheat your oven to 210°C (fan mode if available). Heat 45 ml of extra-virgin olive oil in a 36–40 cm wide paella pan over medium-high heat. Add the whole red prawns and sear for 1 minute on each side until just turned bright red; transfer to a plate and set aside (do not overcook).
3. In the remaining hot, prawn-infused oil, add the dry fideo noodles. Stir constantly over medium heat for 3–4 minutes until they turn an even, deep golden-brown hazelnut color. Transfer the toasted noodles to a bowl and reserve.
4. Add the remaining 15 ml of olive oil to the pan. Add the diced cuttlefish and fry over high heat for 3 minutes until slightly caramelized and opaque. Push to the sides, then add the minced onion and sauté over medium heat for 6–8 minutes until soft and dark golden.
5. Add the grated garlic and stir for 30 seconds until fragrant. Stir in the sweet pimentón and immediately add the grated tomatoes to prevent the paprika from burning. Cook down the sofrito for 5–6 minutes until thick, jammy, and the oil separates from the tomato paste.
6. Return the toasted fideo noodles to the pan and fold them through the sofrito for 1 minute so every noodle is thoroughly coated. Add the crushed saffron threads.
7. Pour in 800 ml of the boiling fish stock and 1 teaspoon of fine sea salt. Spread the noodles into an even, thin layer across the entire surface of the pan. Simmer vigorously over high heat without stirring for 5 minutes.
8. Arrange the seared prawns evenly on top of the noodles. Transfer the entire paella pan into the preheated oven at 210°C for 5–6 minutes, until the noodles absorb the remaining stock, crisp slightly, and the tips begin to stand upright. If dry before noodles are tender, drizzle with the remaining 100 ml of hot stock.
9. Remove the pan from the oven and return to the stovetop over medium-high heat for 1–2 minutes, listening carefully for a light crackling sizzle that signifies the formation of the crunchy socarrat at the bottom. Remove from heat immediately if you smell any charring.
10. Let rest for 3 minutes. Garnish with chopped flat-leaf parsley and serve directly in the pan with lemon wedges and generous spoonfuls of the chilled allioli on the side.