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Recipe Detail Page
Fideuà (Seafood Pasta Paella)
Holiday 2022
A specialty of the Catalonia region in northeastern Spain, this magnificent seafood dish is the original one-pot pasta. It’s made with short, thin noodles called fideos, which can be approximated by breaking pieces of spaghettini. The noodles are typically toasted first, but this version skips that step.
Serves 6
ALLIOLI SAUCE
1 clove garlic, finely grated on rasp
1 very fresh egg yolk
1/2 cup (125 mL) extra virgin olive oil
1/2 cup (125 mL) sunflower or canola oil
1 tbsp (15 mL) warm water
2 tsp (10 mL) fresh lemon juice
Salt to taste
FIDEUÀ
6 cups (1.5 L) fish or seafood stock, preferably homemade
Large pinch saffron
Salt and freshly ground pepper to taste
1/4 cup (60 mL) extra virgin olive oil, plus more for brushing
3 medium onions, finely chopped
1 green pepper, finely chopped
1 red pepper, finely chopped
6 cloves garlic, minced
1 tsp (5 mL) paprika
1 tsp (5 mL) smoked paprika
1 can (798 mL) Italian plum tomatoes, drained well, chopped
1 lb (455 g) dried Italian spaghettini, broken into
1 1/2-inch (4-cm) pieces
12 oz (340 g) cod fillet, cut into six even pieces
6 colossal shell-on shrimp (13 / 15 count), rinsed, dried
6 oz (170 g) cooked octopus tentacles, thickly sliced
1/2 cup (125 mL) frozen peas, thawed
Lemon wedges for serving
1. For the allioli (the Catalan spelling for aïoli), anchor a medium mixing bowl to the counter with a wet dishtowel. Whisk garlic and egg yolk in bowl. Combine oils in a measuring pitcher. Vigorously whisk in oil, drop by drop, until emulsification starts. Then increase flow to a slow drizzle, whisking constantly. When half the oil is added, whisk in water. Continue whisking in oil until it’s all combined. Whisk in lemon juice and salt. (Allioli will keep, covered and refrigerated, up to 5 days.)
2. Preheat oven to 425°F (218°C). Place stock and saffron in a medium saucepan over low heat. Season with salt.
3. In a 14 to 16-inch (35 to 40-cm) paella pan, heat oil over medium heat. Add onions and peppers. Cook, stirring occasionally, until soft and lightly brown, 20 to 25 minutes. Add garlic and cook 2 minutes. Add spices. Cook 1 minute. Add tomatoes. Cook, stirring often, until this sauce (known as sofrito) is jammy, about 10 minutes. Season with salt and pepper.
4. Stir in pasta to coat evenly in sofrito. Pour in hot stock. Raise heat to medium-high and, if your pan is large enough, turn burner closest to pan on medium-high as well. Carefully slide pan to be on both burners. When it comes to a boil, carefully move pan around occasionally to cook evenly. Cook, gently stirring occasionally, until pasta is al dente, about 10 minutes. Remove from heat.
5. Arrange cod, shrimp and octopus on top of noodles. Brush seafood with olive oil. Season cod with salt. Sprinkle peas around seafood. Carefully transfer pan to middle rack of oven. Bake until shrimp and fish are just cooked through, about 8 minutes.
6. Remove pan from oven. Serve with lemon wedges and allioli.
Serves 6
