Fideuà — Shrimp Noodle Paella with Red Bell Pepper

Ingredients

• 1 lb Shrimp
• 12 oz fideo noodles or broken angel hair
• 4 cups hot seafood stock
• 1 Red Bell Pepper, sliced into strips
• 1 onion, finely diced
• 4 cloves garlic, minced
• 2 ripe tomatoes, grated
• 1 pinch saffron threads
• 1 tsp sweet pimentón
• 5 tbsp olive oil
• ½ cup mayonnaise
• 1 clove garlic, grated, for the alioli
• 1 lemon, in wedges

Method

1. Toast the dry noodles in 2 tbsp of the oil in a wide shallow pan over medium heat, stirring constantly for 4–5 minutes until they turn the color of straw. This is the step that makes it fideuà.
2. Tip the noodles out and add the rest of the oil. Cook the onion and Red Bell Pepper 6 minutes, then the garlic, pimentón, and grated tomato. Reduce until the sofrito is thick and jammy, 8 minutes.
3. Crush the saffron into the hot stock. Return the noodles, pour in the stock, and stir once to level. From here on, do not stir again — you want a crust forming underneath.
4. Simmer briskly 8 minutes, then lay the Shrimp on top and cook 4–6 minutes more, until the liquid is gone and the noodle tips stand up like little bristles. Shrimp should be coral and opaque.
5. Listen for a faint crackle from the bottom — that is the socarrat. Rest the pan off the heat 5 minutes.
6. Stir the grated garlic into the mayonnaise for a quick alioli and serve alongside with lemon.