Saffron-Scented Catalan Fideuà with Seafood and Aioli
A Coastal Spanish Delight
A traditional Catalan dish, Fideuà is similar to paella but uses short pasta instead of rice, enriched with a fragrant saffron seafood broth and served with a garlicky aioli.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Seafood Broth
For the Fideuà
For the Seafood
For the Aioli
Preparation
Preparing the Seafood Broth
Simmer the stock
In a saucepan, bring the fish stock to a simmer.
Infuse saffron
Add saffron threads, bay leaf, and white wine.
Use high-quality saffron for a more aromatic and authentic flavor.
Gently simmer
Simmer gently for 15 minutes to infuse flavors.
Making the Aioli
Combine base ingredients
In a mixing bowl, whisk together egg yolk, minced garlic, and lemon juice.
Emulsify
Gradually add olive oil in a slow stream while continuously whisking until emulsified.
Season and chill
Season with salt and set aside in the fridge.
Prepare your aioli a day ahead for enhanced flavor.
Cooking Process
Toasting the Pasta
Heat olive oil in a paella pan, add pasta, and toast until lightly browned.
Building the Fideuà Base
Add onion, garlic, and bell pepper, sauté until soft. Stir in grated tomatoes.
Incorporating Seafood and Broth
Add squid, shrimp, mussels, and the prepared saffron broth. Cook until pasta is tender and seafood is done, about 25 minutes.
Plating & Serving
Saffron-Scented Catalan Fideuà with Seafood and Aioli
Saffron-Scented Catalan Fideuà with Seafood and Aioli
Serving
Serve the fideuà directly from the paella pan, drizzled with aioli and garnished with fresh parsley.