Daniel Olivella'S Fideuà (Fideo Noodle Paella)

• 4 ounces store-bought toasted fideus or vermicelli pasta
• 3 1/2 tablespoons extra-virgin olive oil
• 5 cups store-bought fish stock
• 1 small garlic clove, peeled
• 1/8 teaspoon plus 1/2 teaspoon kosher salt
• 6 tablespoons fresh curly parsley leaves
• 2 ounces firm white fish, such as monkfish or snapper, cut into 1-inch pieces
• 2 ounces cuttlefish or squid steaks, cut into 1/2-inch pieces
• 1/4 cup squid bodies, sliced into rings and tentacles
• 1/4 cup store-bought sofrito
• 1/2 teaspoon caramelized onions (see: https://food52.com/blog...)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 4 medium shrimp (21/25 count), peeled and deveined, tails left on
• 4 medium shrimp (21/25 count), peeled and deveined, tails left on
• 2 tablespoons frozen peas, thawed
• 2 tablespoons store-bought aioli, for serving
• 4 small lemon wedges, for serving

1. Preheat the oven to 350u0b0F.
2. If you use vermicelli pasta, use your hands to break the pasta into 1-inch pieces over a large sheet pan. Drizzle 1 tablespoon of the oil over the pasta or fideus and toss to coat it well. Shake the noodles into a single layer, then toast in the oven until deep golden brown, 8 to 10 minutes, shaking the pan once or twice for even browning. Remove and let cool completely. This step can be done a day or two ahead.
3. Increase the oven temperature to 450u0b0F.
4. In a medium saucepan, bring the stock to a gentle simmer over medium heat.
5. Meanwhile, make a picada by mashing the garlic and 1/8 teaspoon of the salt to a fine paste in a mortar with a pestle. Gradually add in the parsley, mashing each addition completely before adding more, until you have a green paste. Stir in 1/2 tablespoon of the olive oil and set aside.
6. In a 12-inch paella pan, heat the remaining 2 tablespoons oil over high heat. When the oil is shimmering, add the fish, cuttlefish, and squid. Cook until the fish begins to shrink and turn opaque, 1 to 2 minutes, tossing frequently. Stir in the toasted noodles until they are shiny with oil.
7. Add the picada, sofrito, caramelized onions, paprika, black pepper, and remaining 1/2 teaspoon salt. Add about 3 cups of warm stock to the pan, shaking it to settle and loosen any noodle clusters as the stock begins to boil. Only shake the noodles at this point; if stirred, they will become sticky.
8. Simmer the fideos over medium heat until some stock is absorbed, about 10 minutes. Test the noodles for doneness-they should be about halfway cooked by now. If the noodles no longer have room to swim, add about 1 cup more stock. Continue to simmer the fideua until only a thin layer of stock rests on top, up to 10 minutes more.
9. Bury the shrimp throughout the noodles and scatter the peas over the top. Transfer the pan to the oven and cook until the shrimp turn pink, all the stock has evaporated, and the crispy noodles stand up in the pan, 5 to 7 minutes.
10. Spoon the allioli onto the center of the noodles. Serve at the center of the table with spoons for guests to serve themselves and lemon wedges for squeezing. Stir the aioli into the noodles only after the dish is on the table.

storebought, extravirgin olive oil, storebought fish, garlic, kosher salt, fresh curly parsley, white fish, cuttlefish, squid bodies, storebought sofrito, caramelized onions, paprika, freshly ground black pepper, shrimp, shrimp, frozen peas, storebought aioli, lemon wedges

Taken from food52.com/recipes/78077-daniel-olivella-s-fideua-fideo-noodle-paella (may not work)