Fideua

🔥 Prep

• Peel and devein the 300 g prawns, rinse and pat dry.
• Clean the 200 g squid and slice into rings about 1 cm thick.
• Peel and finely chop the 1 yellow onion.
• Peel the 6 cloves garlic; mince 4 cloves for the base and reserve 2 cloves for the alioli.
• Dice the 2 tomatoes into small pieces.
• Chop the 15 g fresh flat‑leaf parsley.
• Measure out the 700 ml seafood broth.
• Measure out the 4 tbsp olive oil.
• Measure out the 1 tsp sweet paprika and 0.25 tsp saffron threads.
• Measure out the 3 tbsp mayonnaise, 2 tbsp lemon juice, and the reserved 2 cloves garlic for the alioli.
• Measure out the 1.5 tsp salt and 0.5 tsp black pepper.

🔥 Cook

• 1. Heat 4 tbsp olive oil in a wide, shallow paella pan or large skillet over medium heat.
• 2. Add the chopped onion and sauté for 3 minutes until translucent.
• 3. Add the minced garlic (4 cloves) and stir for 30 seconds until fragrant.
• 4. Sprinkle in 1 tsp sweet paprika and cook for 1 minute, stirring constantly.
• 5. Add the 300 g fideo pasta and toast for 2–3 minutes, stirring frequently, until the noodles turn lightly golden.
• 6. Pour in the 700 ml seafood broth and add the 0.25 tsp saffron threads; bring to a gentle boil over medium‑high heat.
• 7. Once boiling, reduce the heat to low and let the mixture simmer for 10 minutes, stirring occasionally, until the noodles have absorbed most of the liquid.
• 8. Nestle the squid rings and prawns into the noodles, distributing them evenly; cook for 5–6 minutes until the seafood is opaque and the noodles are tender but still slightly al dente.
• 9. Season with 1.5 tsp salt and 0.5 tsp black pepper; stir gently to combine.
• 10. Remove the pan from heat, cover with a clean kitchen towel or foil, and let it rest for 2 minutes to finish steaming.
• 11. Spoon dollops of the prepared garlic alioli (made from the reserved mayo, lemon juice, garlic) over the top and sprinkle the chopped parsley.

🔥 Serve

• Serve the fideua directly from the pan, ensuring each portion gets a generous spoonful of alioli.
• Accompany with lemon wedges for extra brightness.
• Pair with a crisp white wine (such as Albariño) or a light sparkling water.
• Enjoy with a simple green salad dressed with olive oil and sherry vinegar if desired.