Toasted Pasta “Paella” with Shrimp

Name: Toasted Pasta “Paella” with Shrimp (Rossejat de Fideus)
Yield: Serves 8 as a first course, 6 as a main course
Cuisine: Catalan
Ingredients: 12 to 16 jumbo shrimp, shelled and deveined; 12 to 16 jumbo shrimp, shelled and deveined; Allioli, for serving; Lemon wedges, for serving; 2 teaspoons sweet (not smoked) paprika; 1 pound small shrimp, shelled; 3 tablespoons minced fresh flat-leaf parsley; Sofregit (or see Note); 6 cups Shrimp Shell Stock, or 4 cups bottled clam juice diluted with 2 cups water; 6 cups Shrimp Shell Stock, or 4 cups bottled clam juice diluted with 2 cups water; 2 tablespoons finely minced garlic; 1 medium-size pinch of saffron, pulverized in a mortar; About 1 pound fideo noodles or thin spaghetti, broken into 2-inch lengths; 6 tablespoons extra-virgin olive oil; 6 cups Shrimp Shell Stock, or 4 cups bottled clam juice diluted with 2 cups water; About 1 pound fideo noodles or thin spaghetti, broken into 2-inch lengths

Rossejat de Fideus

Preparation info

Serves
8
as a first course

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Whenever I ask Spanish friends for their favorite party recipe, they always mention a scrumptious Catalan and Valencian dish of toasted noodles cooked in a paella pan with some manner of seafood. This Catalan version gets a flavor boost from sofregit—a mixture of slowly cooked onions and tomatoes. The dish uses small shrimp, which cook with the pasta until they’re very soft, and jumbo ones to decoratively top the noodles.

Ingredients

Europe
Spain
Starter
Fish course
Pescatarian
Mediterranean
Catalonia

Ingredients

Method