Fideua is a dish from Spain that’s similar to a paella, but with short, thin noodles instead of rice. In Cataluña it’s often made with squid ink, and it’s always topped with a hearty dab of aioli; this is a quick weeknight version of the dish that gets its flavor from paprika, saffron, and, of course, plenty of garlic.
Chef Alex Urena of Pamplona – New York, NY
4 eggs
1 Tablespoon sherry vinegar
5 cloves garlic, minced
Salt and pepper
3 1/2 cups plus 3 Tablespoons olive oil
2 pounds fideua noodles*
1 onion, small diced
1 red pepper, small diced
1 Tablespoon paprika
3 grams saffron
1/2 pound shrimp, peeled and deveined
*Fideua noodles are available in specialty markets, or can be replaced with broken vermicelli.
To make the aioli, blend together the eggs, vinegar, 3 small cloves garlic and salt and pepper. Keep blender or food processor running and slowly drizzle in 3 1/2 cups oil until it reaches a mayonnaise consistency. Store in the refrigerator.
Cook the noodles in a large pot of salted boiling water until al dente.
Heat remaining 3 Tablespoons oil in a skillet. Add the onions, peppers, and remaining 2 cloves garlic. Cook until soft. Add the paprika and saffron, then add the shrimp, and saute until the shrimp are cooked through, about 4 minutes. Toss in the noodles. Serve drizzled with the aioli.
Yield: 4 Servings
Round Out the Meal: With a tomato and cucumber salad.
Wine Pairing:
A 2005 Txomin Etaniz txakoli from Getaria, or a Spanish Cava.