Fideuá De Mariscos Recipe

Prepare saffron infusion

Warm 2 tablespoons of the fish stock or a little hot water in a small cup. Add the saffron threads and let steep for 5–10 minutes to release color and aroma.

In a medium saucepan, combine the remaining fish stock (about 5 3/4 cups) and the white wine. Bring to a gentle simmer over medium heat, add the saffron infusion, smoked paprika, salt, and black pepper. Keep the broth at a very low simmer while you prepare the sofrito and seafood (do not boil vigorously). Taste and adjust seasoning.

In a large paella pan or wide shallow sauté pan (12–14 inches) heat 2 tablespoons extra virgin olive oil over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until the onion is translucent and soft, about 6–8 minutes.

Add the diced red bell pepper and cook 3–4 minutes until softened. Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.

Add the grated tomato (or canned crushed tomato) and cook the mixture, stirring occasionally, until it reduces and concentrates into a thick sofrito, about 6–8 minutes. Adjust seasoning with a little salt if needed.

Increase heat to medium-high and add 1 tablespoon olive oil to the pan with the sofrito. Add the white fish pieces and squid rings; sauté quickly for 1–2 minutes just to seal and get a little color. Remove the fish and squid to a plate and set aside (they will finish cooking later).

Add the shrimp to the pan and cook 1 minute per side until just starting to pink. Remove shrimp to the same plate with the fish and squid. Keep the pan hot but do not overcook the seafood at this stage.

With the pan still over medium-high heat, spread the fideos in an even layer over the sofrito. Toast them, stirring constantly, until they turn golden brown in spots, about 2–3 minutes. Toasting deepens flavor and prevents a mushy result.

Carefully pour the hot saffron fish stock mixture over the toasted fideos, making sure the noodles are evenly submerged. Do not stir after this point. Tilt the pan gently to distribute liquid if needed. Reduce heat to medium-low to maintain a gentle simmer.

Cook uncovered for 6–8 minutes. After about 5 minutes, gently press the seafood (white fish, squid, shrimp) into the fideos, tucking them slightly into the liquid so they finish cooking in the broth. Scatter the mussels and clams about the pan, hinge-side down so they can open and cook in the steam and broth. Cover the pan with a lid or foil for 3–4 minutes to steam the shellfish.

Remove the cover; if there is excess broth, increase heat briefly to reduce to a slightly saucy consistency. Taste the fideos for doneness — they should be tender but not mushy. If needed, simmer 1–2 minutes longer without lid. Discard any mussels or clams that do not open.

Return any removed seafood pieces to the top to warm through for 1 minute if necessary. Sprinkle the chopped fresh parsley over the fideuá and drizzle remaining 1 tablespoon olive oil over the top.

Let the fideuá rest off the heat for 2 minutes. Serve hot, accompanied by lemon wedges and aioli on the side. Squeeze lemon over each portion to taste.