Smoky Catalan Seafood Fideuà Recipe

Heat two tablespoons of olive oil in a 12-inch paella pan or wide skillet over medium heat. Add the fideo noodles and stir constantly until they turn golden brown and smell toasted, about 3 to 4 minutes. Transfer the toasted noodles to a bowl and set aside.

Add the remaining tablespoon of olive oil to the same pan over medium-high heat. Sear the shrimp and squid rings for 1 to 2 minutes per side until the shrimp turns pink and the squid is opaque, then quickly remove them to a plate so they do not overcook.

Lower the heat to medium and add the chopped onion to the pan, cooking until soft and translucent, about 5 minutes. Stir in the minced garlic and smoked Spanish paprika, cooking for 30 seconds until highly fragrant.

Pour in the crushed tomatoes, stirring to scrape up any browned bits from the bottom of the pan, and simmer for 3 minutes until the mixture thickens. Return the toasted noodles to the pan and stir well to coat them thoroughly with the tomato base.

Pour the hot seafood stock over the noodles, spread them into an even layer, and bring the liquid to a boil. Reduce the heat to medium-low and simmer gently without stirring for 10 to 12 minutes, or until the liquid is almost completely absorbed and the pasta is tender.

Arrange the cooked shrimp and squid on top of the pasta, pressing them slightly into the surface to warm through for 2 minutes. Garnish generously with fresh chopped parsley and serve directly from the pan with lemon wedges and a side of garlic aioli.