Fideua: Seafood Noodle Paella

Fideua: Seafood Noodle Paella

2 tablespoons olive oil

1 pound Fideua noodles or spaghetti noodles broken into 2-3 inch pieces

1½ cups yellow onion, small diced

1 tablespoon minced garlic

1½ cups tomatoes, concasse (peeled, seeded and diced)

pinch saffron threads

1 tablespoon smoked paprika

½ cup white wine

1 dozen littleneck clams

2 cups fish stock, clam juice or chicken stock

½ pound calamari tubes, sliced into ¼-inch thick rings

1 pound 16/20 shrimp, peeled and deveined

2 tablespoons parsley, minced

2 tablespoons butter

½ cup green peas

salt and pepper, to taste

1 lemon, cut in wedges for serving

Maldon sea salt, for garnish

Toast the pasta over medium heat in the olive oil until deep golden brown. Add the onion and garlic, saute for 3-4 minutes. Add the tomatoes, saffron and smoked paprika, saute for 2-3 minutes, until the spices are fragrant. Add the white wine and reduce all of the way down. Add the clams, pushing them into the noodle mixture. Add enough broth to cover ½-inch above the noodles and clams. Cook until the liquid is absorbed/reduced by ¾ of the way. Halfway through cooking, add the calamari and shrimp. Once the clams open and the shellfish is cooked, shut off the heat, top with the parsley and butter. Check the seasoning and adjust with salt and pepper to taste. Serve with lemon wedges and a sprinkle of sea salt over the top.