Squid and Shrimp Fideuà with Homemade Garlic Aioli

Delicious Squid and Shrimp Fideuà with Homemade Garlic Aioli Recipe

Inspiration Behind Squid and Shrimp Fideuà with Homemade Garlic Aioli

The creation of this Squid and Shrimp Fideuà with Homemade Garlic Aioli was inspired by a summer spent along the beautiful coastline of Catalonia. I was visiting a small fishing village known for its rich maritime heritage and incredible seafood dishes. One afternoon, I joined a local family for lunch, and they introduced me to fideuà, a dish similar to paella but made with noodles instead of rice.

The family’s hospitality was heartwarming, and I watched in awe as they prepared the fideuà in a large pan over an open flame, their practiced hands moving with precision and care. The aromas of the fresh seafood mingled with the smoky scent of toasted noodles, creating an intoxicating scent that filled the air. As we gathered around the table, I was struck by the simplicity and depth of the flavors—the crispy noodles, tender squid, and succulent shrimp, all brought together with a rich seafood stock and a dollop of garlic aioli.

Making Squid and Shrimp Fideuà with Homemade Garlic Aioli At Home

Back home, I was determined to recreate that unforgettable meal. I began experimenting with different ingredients and techniques to capture the essence of the dish while adding my own twist. I decided to broil the fideuà to achieve that perfect crispy top layer, and the homemade garlic aioli added a creamy, garlicky finish that balanced the flavors beautifully.

The first time I made this fideuà for my friends, the reactions were everything I hoped for. The golden noodles, charred seafood, and the rich, savory aioli transported them to the sunny shores of Catalonia, just as I had been. This dish quickly became a favorite for dinner parties, embodying the spirit of Spanish cuisine with its bold flavors and communal nature. It’s a reminder of the warmth and generosity of the people I met and the culinary treasures I discovered during my travels.

Chef’s Notes – Squid and Shrimp Fideuà with Homemade Garlic Aioli

• Use the freshest seafood you can find to ensure the best flavor and texture.
• Avoid overcrowding the pan when cooking the seafood to ensure even cooking and prevent steaming.
• Use the broiler to get the top layer of noodles crispy and slightly charred for added texture.
• Use a high-quality seafood stock or homemade paella stock to infuse rich flavor into the noodles.
• Add a sprinkle of smoked paprika or a drizzle of lemon juice for an extra layer of flavor. For a full meal, pair this Squid and Shrimp Fideuà with Homemade Garlic Aioli with our Mexican Beef Stew Birria

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Squid and Shrimp Fideuà with Homemade Garlic Aioli

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Course: Main CourseCuisine: SpanishDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

450

kcal

Total time

55

minutes

Dive into the flavors of Catalonia with this exquisite Seafood Fideuà! This one-pan wonder features tender squid and shrimp nestled in crispy, golden noodles, all soaked in a rich seafood stock. Topped with a luscious homemade garlic aioli, this dish is perfect for impressing guests at your next dinner party. Inspired by the culinary traditions of northeastern Spain, it's a must-try for seafood lovers!

Ingredients

• Garlic Aioli

• cloves of garlic minced

• 1/2 teaspoon sea salt

• 1 large egg yolk

• 1/2 cup grapeseed oil or any neutral oil

• 1 to 3 teaspoons water as needed

• 1/2 cup extra-virgin olive oil

• Fideuà

• 6 tablespoons extra-virgin olive oil divided

• 1 cup yellow onion finely diced

• 12 ounces cleaned squid tubes sliced into 1/2-inch rings and tentacles

• 4 large head-on prawns about 5 ounces total

• 8 ounces large shrimp peeled and deveined

• 1 pound fideo noodles

• 4 cups warm seafood stock preferably paella stock

• 1/2 teaspoon sea salt plus more to taste

• 1/4 teaspoon freshly ground black pepper plus more to taste

Directions

• In a medium mortar and pestle, mash the minced garlic and sea salt until a smooth paste forms. Add the egg yolk and blend well. Slowly incorporate the grapeseed oil drop by drop while stirring constantly until the mixture begins to thicken. If it becomes too thick to stir, add water one teaspoon at a time. Gradually add the olive oil in a thin stream while stirring until the aioli is thick and creamy. Set aside.
• Heat 2 tablespoons of olive oil in a large broiler-proof skillet over medium heat. Add the diced onion and sauté until softened, about 4 minutes. Add the squid and cook until partially opaque, around 1-2 minutes. Transfer the squid mixture to a bowl and set aside.
• In the same skillet, add another 2 tablespoons of olive oil over medium heat. Arrange the prawns in a single layer and cook for about 1 minute and 30 seconds to 2 minutes per side until partially cooked through. Transfer to a plate. Repeat with the shrimp for about 1 minute per side and transfer to the same plate.
• Add the remaining 2 tablespoons of olive oil to the skillet over medium heat. Add the fideo noodles and cook, stirring frequently until they turn golden brown, about 5-7 minutes.
• Carefully pour in the warm seafood stock into the skillet with the toasted noodles. Season with sea salt and black pepper. Simmer while stirring occasionally and scraping the bottom of the skillet until the noodles are very al dente and most of the stock is absorbed but still slightly soupy, about 7-9 minutes.
• Preheat your broiler with the oven rack positioned about 6 inches from the heat source. Stir the reserved squid mixture along with any accumulated juices into the noodle mixture until evenly distributed. Arrange the prawns and shrimp on top.
• Transfer the skillet to the preheated oven and broil until the shrimp are lightly charred and the noodles on the surface are crispy and start to stand upright, about 5-7 minutes.
• Serve hot with a side of homemade garlic aioli.

Equipment

• chef’s knife
• cutting board
• stainless steel cookware set
• mortar and pestle
• broiler-proof skillet
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 450kcal
• Fat: 20g
• Saturated Fat: 3g
• Cholesterol: 150mg
• Sodium: 800mg
• Potassium: 400mg
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 2g
• Protein: 25g
• Vitamin A: 500IU
• Vitamin C: 10mg
• Calcium: 80mg
• Iron: 3mg

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