Dinner · 50 min · spanish

Fideuà

Spanish flavors, weeknight effort. Fideo noodles meets shrimp in a 50-minute dinner worth keeping in rotation.

Ingredients

• 1 lb Fideo noodles
• 1/2 lb Shrimp
• 1 lb Mussels
• 1/2 lb Firm white fish
• 1 Tomato
• 4 cups Fish stock
• 1/2 tsp Saffron
• 3 cloves Garlic
• 1/4 cup Olive oil

Steps

1. Toast the dry fideo noodles in a little olive oil in a wide paella pan, stirring, until they turn golden — this nutty browning is the dish's signature.
2. Push the noodles aside and make a quick sofrito: cook the chopped tomato and garlic until it darkens and thickens, about 5 minutes.
3. Pour in the stock and saffron, bring to a boil, then nestle in the fish chunks.
4. Simmer 8 minutes without stirring, then arrange the shrimp and mussels on top.
5. Cook 5 more minutes until the mussels open and the noodles have absorbed the stock; discard any mussels that stay shut.
6. Rest 5 minutes and serve with lemon and aioli.

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