Toasted Noodle Paella with Shrimp and Garlic Aioli

By Sprig Originals ✓ · cooked up in Sprig

Spain's under-the-radar answer to paella: short strands of pasta toasted in olive oil until they smell like hazelnuts, then simmered in a fast broth built from shrimp shells until every noodle has drunk it up and the bottom layer crisps. Broken angel hair stands in for fideo noodles, a wide skillet stands in for the paella pan, and a five-minute garlic aioli — spooned on at the table — does the work of a $31 restaurant plate.

Ingredients

• 2 clove garlic, peeled
• 1/4 tsp kosher salt
• 3/4 cup mayonnaise
• 2 tbsp extra-virgin olive oil
• 2 tsp fresh lemon juice
• 1 pinch smoked paprika

• 1 1/4 lb shell-on large shrimp (16–20 count)
• 1 tbsp olive oil
• 1 small onion, quartered
• 1 tbsp tomato paste
• 1/2 cup dry white wine
• 4 cup water
• 1 cup low-sodium chicken broth
• 2 sprig flat-leaf parsley
• 1 bay leaf

• 12 oz angel hair pasta or fideo noodles
• 5 tbsp olive oil, divided
• 8 oz squid, cleaned, bodies cut into 1/2-inch rings
• 1 medium onion, finely chopped
• 1 red bell pepper, finely chopped
• 4 clove garlic, minced
• 1 tsp sweet paprika
• 1/2 tsp smoked paprika
• 1 cup canned crushed tomatoes
• 1/4 tsp saffron threads, crumbled
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 lb mussels or clams, scrubbed (optional)
• 2 tbsp chopped flat-leaf parsley
• 1 lemon, cut into wedges

Instructions

1. Make the aioli first so it can chill: smash the 2 garlic cloves with 1/4 teaspoon salt on a cutting board and drag the flat of your knife over them until you have a smooth paste. Whisk the paste into the mayonnaise along with the olive oil, lemon juice, and a pinch of smoked paprika. Cover and refrigerate; it will taste more garlicky by the time you eat.
2. Peel and devein the shrimp, saving every shell and head. Refrigerate the shrimp meat. Heat 1 tablespoon olive oil in a saucepan over medium-high and add the shells; cook, pressing them against the pan with a wooden spoon, for 4 to 5 minutes until they turn deep coral and smell toasty.
3. Add the quartered onion and tomato paste to the shells and stir for 1 minute, then pour in the white wine and let it bubble down by half, about 2 minutes. Add the water, chicken broth, parsley sprigs, and bay leaf. Bring to a boil, reduce to a gentle simmer, and cook uncovered for 20 minutes. Strain through a fine-mesh sieve, pressing hard on the solids, and keep the broth hot over low heat. You want about 5 cups.
4. Meanwhile, snap the angel hair into 1 1/2-inch lengths (do this inside a large zip-top bag or a deep bowl to contain the shrapnel). Heat 3 tablespoons olive oil in a 12- to 14-inch skillet or paella pan over medium heat, add the noodles, and toss constantly with tongs for 5 to 7 minutes until they are the color of peanut butter and smell nutty. Do not walk away — they go from toasted to burnt fast. Scrape them onto a plate.
5. Add the remaining 2 tablespoons olive oil to the same skillet over medium-high. Pat the squid rings dry, season lightly with salt, and sear for 60 to 90 seconds just until opaque; transfer to the noodle plate. (Skip this step if you're going shrimp-only.)
6. Lower the heat to medium and add the chopped onion and bell pepper with a pinch of salt. Cook 8 minutes, scraping up any browned bits, until soft and starting to caramelize. Stir in the minced garlic, sweet paprika, and smoked paprika and cook 30 seconds until fragrant.
7. Add the crushed tomatoes and cook, stirring often, for 5 to 6 minutes until the mixture darkens to a brick-red paste and the oil separates at the edges — this sofrito is where the flavor lives, so don't rush it.
8. Crumble the saffron into the hot broth. Return the toasted noodles and squid to the skillet, add 1 1/2 teaspoons salt, and stir to coat. Pour in 4 cups of the hot saffron broth, shake the pan to settle the noodles into an even layer, and bring to a strong simmer over medium-high heat. From here on, do not stir.
9. Simmer uncovered for 8 minutes, rotating the pan occasionally for even cooking and adding a splash more broth if it looks dry in spots. Season the shrimp with salt and nestle them into the noodles along with the mussels or clams, hinge-side down. Cook 5 to 7 minutes more, until the shrimp are pink and firm, the shellfish have opened, and the liquid is fully absorbed — the noodles should be tender with their tips standing up.
10. Turn the heat to high for 60 to 90 seconds to crisp the bottom layer; you'll hear it crackle and smell toast, not smoke. Kill the heat, cover loosely with foil or a clean towel, and rest 5 minutes.
11. Scatter with chopped parsley and serve straight from the skillet with lemon wedges and the cold garlic aioli, letting everyone smear a spoonful over their portion. Scrape up the crisp bits from the bottom — that's the best part.

Chef's tips

Nutrition (per serving, estimated)

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