Ingredients

Instructions

1. 1

   In a small bowl, whisk the mayonnaise with 1 clove of minced garlic and a squeeze of lemon juice to make a quick aioli. Set aside in the fridge.

2. 2

   Warm the seafood stock in a saucepan and whisk in the squid ink until fully dissolved and the liquid is black.

3. 3

   In a large paella pan or wide skillet, heat 2 tablespoons of olive oil over medium heat. Add the fideo noodles and toast them, stirring constantly, until they turn golden brown (about 3-4 minutes). Remove noodles from the pan and set aside.

4. 4

   Add the remaining oil to the pan. Sauté the diced onion and remaining garlic until softened and translucent, about 5 minutes.

5. 5

   Stir in the tomato puree and smoked paprika, cooking for another 2 minutes until the mixture deepens in color.

6. 6

   Add the calamari rings to the pan and cook for 1 minute to coat in the sauce.

7. 7

   Return the toasted noodles to the pan. Pour in the hot, black seafood stock and stir to distribute ingredients evenly.

8. 8

   Simmer over medium-high heat without stirring for about 8 minutes. The liquid should reduce significantly.

9. 9

   Arrange the shrimp on top of the noodles. Lower the heat to medium-low and cook for another 5-7 minutes until the liquid is absorbed, the pasta is tender, and the shrimp are pink and cooked through.

10. 10

    Turn off the heat and let the dish rest for 5 minutes before serving. Serve hot with the prepared garlic aioli and lemon wedges.