Catalan Fideuà with Saffron & Garlic Aioli
A stunning Mediterranean centerpiece that swaps traditional rice for toasted short pasta, soaking up a rich, saffron-infused seafood broth. This one-pan feast is designed to impress, offering a sophisticated twist on paella that is perfect for festive gatherings.
Ingredients
- Fideuà pasta or broken spaghetti300 g
- Large prawns, peeled with tails on12 stk
- Squid rings200 g
- Fish or seafood stock800 ml
- Saffron threads1 pinch
- Smoked paprika1 tsp
- Garlic cloves, minced3 stk
- Tomato purée2 tbsp
- Extra virgin olive oil3 tbsp
- Fresh parsley, chopped1 handful
- Lemon wedges4 stk
- Garlic aioli4 tbsp
Instructions
Heat olive oil in a wide, shallow pan or paella pan over medium heat. Add the dry pasta and fry, stirring constantly, until the noodles are deeply golden and smell nutty.
Stir in the minced garlic, smoked paprika, and tomato purée. Cook for 1 minute until fragrant, being careful not to burn the spices.
Pour in the hot stock and the saffron. Bring to a boil, then reduce to a simmer. Arrange the prawns and squid rings evenly over the top of the pasta.
Cook undisturbed for about 10-12 minutes until the liquid is absorbed. Increase the heat slightly at the end to create a 'socarrat'—a crispy, caramelized layer of pasta at the bottom of the pan.
Remove from heat and let rest for 5 minutes. Top with fresh parsley and lemon wedges, then serve directly from the pan with dollops of garlic aioli.
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