Fideua - Noodle Paella
Ingredients:
4 cloves of garlic
1 white onion
4 TBSP of sofrito
2 TBSP parsley
1 cup frozen peas
Pepper
Salt
Smoked Paprika
Old Bay
Saffron
Red Pepper flakes
2 TBSP salsa verde
8 oz vermicelli pasta
1 lb 20 shrimp
12 clams
12 oz scallops (cut into half if you bought full sea scallops)
4 TBSP crushed tomatoes with green chiles
4 cups seafood stock
Directions:
1. Divide all of the ingredients in half. Line up prep dishes so you have everything ready for 2 trays of paella. You don't want to pile everything in 1 pan because it will be too much pasta, too much liquid and not enough room for seafood. It will be soggy and will not cook evenly. You want a thin layer of pasta and seafood.
2. Once you have the seafood divided into 2 bowls (scallops, clams and shrimp) season with salsa verde and old bay. Toss and return to the fridge until ready.
3. Preheat oven to 350. Heat the seafood stock on low on the stove in a saucepan.
4. Divide the pasta onto two sheet pans. Break up the noodles into 2-3 inch pieces. Drizzle with olive oil and toss. "Toast" the pasta noodles in the oven for 8-10 minutes, tossing once. You want the noodles to look toasted, almost like the color of peanut butter. Remove and let cool.
5. Increase oven temp to 425.
6. In a 12 inch paella pan, heat olive oil. Add the white onion and a little salt and pepper. Saute until translucent and slightly caramelized - about 5-7 minutes. Make sure to toss often to avoid burned pieces.
7. Add the chorizo and toss. Cook for another 3-5 minutes.
8. Now add the garlic, tomatoes, sofrito along with more pepper, red pepper, smoked paprika and old bay. Just a good sprinkling of each. You can always add more later.
9. Cook that until the moisture has evaporated and the garlic is tender - about 2 minutes.
10. Add the pasta noodles and a pinch of saffron. Toss carefully with tongs to coat the pasta in the seasonings and combine everything. Just get the noodles coated, you're not cooking them like this.
11. Add 2 cups of warm stock. Shake the pan to distribute everything evenly and LEAVE IT ALONE. No more stirring!
12. Simmer for 10 minutes. Shake. Taste for seasoning and add more here if you want.
13. Simmer for another 10 minutes.
14. Nestle all of the seafood around the pan making sure to press it down so that the heat and broth that remains will cook it evenly. Add the peas all around.
15. You should have a little liquid left in the pan and see some bubbling up through the seafood and noodles. If not, add just a TBSP or two drizzled around. You don't want a soupy paella. Place the paella pan in the oven for 12-15 minutes. This will help the seafood cook evenly, the clams to open and some of the liquid to evaporate.
16. Once the clams are open and the shrimp is pink - about 15 minutes, remove from the oven.
17. If you still see a little liquid bubbling, put back on the stove on high to evaporate the last bit of liquid and dry out the bottom of the paella. If your pan is completely dry and some noodles are perked up and dry, you don't need to add it to the stove.
18. Let sit for 5 minutes before serving. Top with parsley and serve with a lemon wedge, if desired.
Wine pairing:
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