Pasta and Seafood “Paella”
- Makes6 to 8 servings
- Cook Time45 minutes
- 2
A close relative of paella, fideuà includes short noodles instead of rice. But like paella, it features a variety of fresh seafood. The one-pot dish originated in Valencia, on Spain’s southeastern coast, but today often is associated with Catalonia, in the northeastern part of the country. It typically is made with short, thin noodles known as fideos, though angel hair or vermicelli pasta, broken into 2-inch lengths, works equally well. First they’re tossed with olive oil and toasted to impart a deep, nutty taste. The noodles then are cooked along with the seafood so they absorb the flavorful broth, which we season with smoked paprika. A dollop of garlicky aioli finishes this rich and briny dish in the traditional style.
Don’t be shy about nestling the seafood into the noodles rather than simply scatter it on top. This helps prevent the fish and shellfish from drying out in the oven while also adding flavor to the broth. And don’t forget to discard any mussels that failed to open after cooking.
Step 1
Heat the oven to 350°F with a rack in the middle position. In a 12-inch oven-safe skillet, stir together 3 tablespoons oil and the pasta. Cook, tossing often with tongs, until the pasta is golden brown, about 6 minutes. Transfer to a plate and set aside; reserve the skillet. In a medium bowl, toss together the cod, shrimp, ¼ teaspoon salt and ⅛ teaspoon pepper; set aside.
Step 2
In the same skillet over medium-high, heat the remaining 3 tablespoons oil until shimmering. Add the onion, bell pepper, ¾ teaspoon salt and ¼ teaspoon pepper; cook, stirring occasionally, until softened, 5 to 6 minutes.
Step 3
Add the tomatoes, garlic and paprika; cook, stirring, until the tomatoes begin to soften, 1 to 2 minutes. Add the wine and cook, scraping up any browned bits, until the liquid is slightly reduced, 1 to 2 minutes. Add 2 cups water and bring to a simmer. Add the pasta and cook, uncovered and stirring occasionally, until the liquid has reduced by more than half, 5 to 6 minutes.
Step 4
Off heat, nestle the cod, shrimp and mussels into the noodles. Place in the oven and bake until the noodles are tender, the cod and shrimp are opaque throughout and the mussels have opened, about 8 minutes; discard any mussels that have not opened. Sprinkle with parsley and serve with lemon wedges and aioli.
