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Toasted Noodles with Shrimp (Rossejat de Fideus)

Toasted Noodles with Shrimp (Rossejat de Fideus)

By Phoebe MaglathlinOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

Rossejat de fideus is similar to paella, but instead of rice uses slender noodles that have been toasted until richly browned. We use capellini pasta (also called angel hair) and break it by hand into rough 1-inch pieces (do this over a bowl to keep the pieces contained). Toasting brings out the nutty-wheaty notes of the pasta, which then is simmered in broth instead of water. You will need a broiler-safe 12-inch skillet for this recipe, as the noodles are first cooked on the stovetop, then browned under the broiler. This dish is traditionally served with aioli, a garlicky mayonnaise; we make a quick, extra-lemony version using store-bought mayonnaise.

Tip

Don't use regular paprika. Smoked paprika gives this dish a very Spanish flavor profile. Before broiling the noodles, make sure most of the liquid has been absorbed; too much moisture in the pan will prevent the surface from crisping and browning. Don't forget that the skillet handle will be hot after broiling; use a potholder or oven mitt.

Ingredients
  • ½

    cup mayonnaise

  • 1

    teaspoon grated lemon zest, plus 2 tablespoons lemon juice

  • 1

    small garlic clove, finely grated, plus 2 medium garlic cloves, thinly sliced

  • 1

    pound extra-large (21/25 per pound) shrimp, peeled and deveined

  • 2

    teaspoons smoked sweet paprika, divided

  • Kosher salt and ground black pepper

  • 3

    tablespoons extra-virgin olive oil, divided

  • 6

    ounces capellini pasta, broken into rough 1-inch pieces (see note)

  • 1

    small yellow onion, finely chopped

  • 1

    plum tomato, cored and chopped

  • 2

    cups low-sodium chicken broth

  • 1

    pinch saffron threads

  • ¼

    cup lightly packed fresh flat-leaf parsley, chopped

Step 1

In a small bowl, stir together the mayonnaise, lemon zest and juice and the grated garlic. Cover and refrigerate until ready to use.

Step 2

Heat the broiler with a rack about 6 inches from the heat. In a medium bowl, toss the shrimp with 1 teaspoon paprika, ¾ teaspoon salt and ¼ teaspoon pepper; set aside.

Step 3

In a broiler-safe 12-inch skillet over medium, heat 1 tablespoon of oil until shimmering. Add the pasta and cook, stirring frequently, until deep golden brown, about 5 minutes. Transfer to a medium bowl and set aside; wipe out the skillet with paper towels.

Step 4

Return the skillet to medium-high, heat 1 tablespoon of the remaining oil until barely smoking. Add the shrimp in a single layer and cook without stirring until deep golden brown, 1 to 2 minutes.

Flip the shrimp and continue to cook until opaque, another 20 to 30 seconds. Transfer to a plate, tent with foil and set aside.

Step 5

In the same skillet over medium, combine the remaining 1 tablespoon oil, the onion, the remaining 1 teaspoon paprika and ½ teaspoon salt. Cook, stirring occasionally, until softened, about 5 minutes.

Add the tomato and the sliced garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the toasted pasta, the broth and the saffron.

Bring to a boil over medium-high, then reduce to medium and cook, uncovered, stirring occasionally, until almost all of the liquid has been absorbed, 3 to 5 minutes.

Step 6

Place the skillet under the broiler and cook until the surface is crisp and the tips of the noodles begin to brown, 3 to 5 minutes.

Remove from the broiler, then top with the shrimp and drizzle with the accumulated juices. Spoon on some of the mayonnaise and sprinkle with the parsley; serve the remaining mayonnaise mixture on the side.

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