CLASSIC SEAFOOD FIDEUÁ

Serves: 4 | Prep time: 15 mins | Cook time: 20 mins

The Ingredients

• Pasta: 400g SanMartí Fideo Cortado No. 1
• Seafood: 8 large shrimp/prawns, 200g cleaned squid (cut into rings)
• The “Fumet” (Stock): 1 liter of high-quality fish or seafood stock (keep it hot!)
• The Sofrito: 1 onion (finely diced), 2 cloves garlic (minced), 1 ripe tomato (grated), 1 tsp smoked paprika (Pimentón)
• Flavor Boosters: A pinch of saffron threads, olive oil, and salt.

The Instructions

1. The Golden Toast (Crucial Step): In a wide, flat pan (a paella pan is ideal), heat 2 tablespoons of olive oil. Add the dry SanMartínoodles and sauté them over medium heat, stirring constantly. You want them to turn a deep golden brown—almost like toasted nuts. Once toasted, remove them from the pan and set aside.
   Why? This “rosset” technique prevents the thin angel hair from getting soggy and adds a toasted, nutty depth.
2. Sear the Seafood: In the same pan, add a bit more oil. Sear the shrimp for 1 minute per side until just pink. Remove and set aside. Add the squid and sauté until it releases its water and browns slightly.
3. Build the Sofrito: Push the squid to the edges. Add the onion and cook until translucent. Stir in the garlic and grated tomato. Cook until the tomato reduces into a thick, dark jam. Stir in the paprika and saffronfor 30 seconds (don’t let the paprika burn!).
4. The Marriage: Return the toasted noodles to the pan and stir well to coat them in the sofrito.
5. The Simmer: Pour in the boiling fish stock. Spread the noodles evenly. Cook over high heat for about 5–7 minutes. The SanMartí No. 1 is very thin, so it will cook quickly!
6. The Finish: In the last 2 minutes, tuck the shrimp back into the noodles. Once the liquid is mostly absorbed, you’ll hear a faint “crackle”—that’s the bottom caramelizing. Turn off the heat and let it rest for 3 minutes.

💡 Pro Tips forSanMartí

• The Stand-Up: If you’ve toasted the noodles correctly and used the right amount of stock, the tips of the noodles will actually “stand up” vertically as the liquid evaporates. This is the mark of a master Fideuá.
• The Sauce: This dish is legally required (okay, not really, but it should be) to be served with a side of Garlic Aioli.

🍷 Wine Pairing

Avelino Vegas Circe Verdejo Rueda is ideal for this dish. Its crisp citrus and green apple notes complement the saffron and seafood perfectly, while its medium acidity refreshes the palate between bites.

💡 Serving Tip: Chill the wine to 8–10°C and serve in medium-sized glasses to let aromas of seafood and saffron shine.