Seafood Fideuà - Not Quite a Paella!

"Fideos" simply means "noodles" in Spanish, but don't let the humble name fool you. These thin noodles soak up broth, seafood juices, and all manner of delicious things while cooking into a rich, deeply satisfying dish (known as fideuà in Spain) that's perfect for sharing around a crowded summer table.

Recipe

Serves 6-8 people

From the kit

• 2 lbs Manila clams
• One 5-ounce Coro orange cardamom salami, diced in ¼” pieces
• 2 pints Yodelin Salish Sea halibut saffron stock
• 3/4 lb wild Gulf Prawns
• 14 ounces of fideos

From Your Pantry

• 1 medium onion, diced in ¼” pieces
• 3 cloves garlic, thinly sliced
• 2 teaspoons smoked paprika
• 1 small pinch cayenne (optional)
• One 14-ounce can diced tomatoes
• ¼ cup extra virgin olive oil

Equipment Needed

• 12” cast iron skillet

To Serve

• Lemon juice and parsley
• Optional: aioli

METHOD

1. Clean the shellfish. Rinse the clams thoroughly under cold running water, scrubbing away any grit or debris. Set aside.
2. Warm the stock. In a small saucepan, bring the Yodelin broth to a gentle simmer. If using saffron, crumble it into the broth. Remove from the heat, cover, and keep warm while you prepare the remaining ingredients.
3. Sear the shrimp and toast the fideos. Heat ¼ cup olive oil in a large cast iron pan over medium-high heat. Sear the shrimp on both sides until lightly browned, then remove and set aside. Add the fideos to the pan and toast, stirring frequently, until golden brown. Remove the fideos and set aside.
4. Make the sofrito. Add the remaining 2 tablespoons olive oil to the same pan. Cook the salami and onion until the onion is translucent. Add the garlic and a pinch of salt and cook for 1 minute more. Stir in the smoked paprika and cayenne and cook until fragrant. Add the tomatoes and another small pinch of salt. Cook, stirring occasionally, until slightly reduced, about 10 minutes.
5. Finish the dish. Return the toasted fideos to the pan and pour in 2 cups of the warm broth. Increase the heat and bring to a strong boil. Add the clams, pressing them gently into the liquid. When the first clams begin to open, add the shrimp back to the pan. Reduce the heat and cover with a lid, foil, or an inverted pan. Cook until the clams have opened and the shrimp are cooked through, about 5 minutes.
6. Serve. Remove from the heat and let cool slightly. Garnish with a squeeze of lemon, minced parsley, and a dollop of aioli, if desired.