Best Seafood Noodle Paella

Seafood Noodle Paella

My Favorite is Seafood Noodle Paella and i love to cook, Creating this Seafood Noodle Paella was a delightful adventure that transported me back to the vibrant streets of Barcelona. The aroma of fresh seafood and the sizzle of noodles in olive oil brought a sense of authenticity to my kitchen. I first discovered Seafood Noodle Paella during a trip to Spain, where a friendly local chef shared his family recipe with me. Since then, I’ve been perfecting it, and each time I make Seafood Noodle Paella, it feels like a nostalgic culinary journey.

Inspiration and Ingredients

The essence of Seafood Noodle Paella lies in its simplicity and the quality of its ingredients. For this dish, I use fresh shrimp and squid, golden-brown fideo noodles, and a rich seafood stock that infuses the dish with deep, savory flavors. One of the highlights is the homemade garlic aioli, which adds a creamy, tangy finish to the dish. The vibrant colors of the seafood nestled atop crispy noodles make Seafood Noodle Paella not just a meal, but an experience.

Cooking Process

The process of making Seafood Noodle Paella starts with preparing the garlic aioli. I mash garlic and salt into a smooth paste, then slowly blend in egg yolk and oils to create a thick, creamy sauce. Next, I cook the onion and squid until they are tender and fragrant. The shrimp and prawns are then quickly seared to perfection. The real magic happens when I toast the noodles in olive oil until golden and crispy before adding the warm seafood stock.

Bringing It All Together

Finally, the squid and onions are mixed back into the noodles, and the shrimp and prawns are arranged on top, ready to be served. Each bite of Seafood Noodle Paella offers a delightful mix of textures and flavors, from the crunchy noodles to the tender seafood, all enhanced by the garlic aioli. Sharing this dish with friends and family brings me immense joy, as we gather around the table, savoring the taste of the Mediterranean and the stories behind this cherished recipe.

Chef’s Notes- Seafood Noodle Paella

• Ingredient Freshness: Ensure the seafood is fresh for the best flavor. If possible, buy the seafood on the day you plan to cook the paella.
• High-Quality Olive Oil: Use extra-virgin olive oil for a rich, authentic taste. The quality of the oil can significantly impact the overall flavor of the dish.
• Seafood Stock: Homemade seafood stock can elevate the dish. If using store-bought, choose a high-quality brand for the best results.
• Toasting Noodles: Toast the fideo noodles until golden brown to achieve the characteristic nutty flavor and crispy texture.
• Layering Seafood: Arrange the seafood on top of the noodles just before serving to ensure they remain tender and visually appealing.
• Timing the Aioli: Prepare the aioli ahead of time and let it rest at room temperature to allow the flavors to meld.
• Serving Tip: Serve with lemon wedges on the side to add a fresh, citrusy brightness that complements the rich flavors.
• Garnishing: Garnish with fresh herbs like parsley or cilantro for added color and a burst of freshness.
• Paella Pan: If you have a traditional paella pan, use it for an even cooking surface and authentic presentation.
• Simmering Stock: Keep the seafood stock warm on a low simmer while cooking to avoid shocking the noodles with cold liquid, which can affect the texture.

Seafood Noodle Paella

0.0 from 0 votes

Dive into the flavors of Catalonia with this exquisite Seafood Noodle Paella! This one-pan wonder combines succulent shrimp and tender squid with crispy, golden noodles, all infused with a rich seafood stock. Topped with a creamy homemade garlic aioli, this dish is perfect for impressing guests at your next dinner party. Inspired by the culinary traditions of northeastern Spain, this recipe is a must-try for seafood lovers!

Course: Main CourseCuisine: SpanishDifficulty: Medium

Print

Servings

4

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

620

kcal

Total time

55

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Aioli

• small cloves of garlic

• 1 teaspoon sea salt

• 1 large egg yolk

• 1/2 cup neutral oil (like canola or sunflower)

• 1 to 3 teaspoons water

• 1/2 cup extra-virgin olive oil

• Paella

• 6 tablespoons extra-virgin olive oil divided

• 1 cup yellow onion finely diced

• 12 ounces cleaned squid (mix of tubes and small tentacles) tubes sliced into 1/2-inch rounds

• 4 large head-on prawns (about 5 ounces)

• 8 ounces large raw shrimp, unpeeled

• 1 pound uncooked fideo noodles

• 4 cups warmed seafood stock (like Aneto Cooking Base for Seafood Paella)

• 1/2 teaspoon sea salt plus more to taste

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

Directions

• Mash garlic and salt in a medium mortar and pestle until a smooth paste forms (about 5 minutes). Add egg yolk and blend well. Gradually incorporate neutral oil drop by drop while stirring constantly until the mixture thickens. Add water as needed if it becomes too thick. Slowly add 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 stainless steel skillet over medium heat. Add diced onion and cook until softened (about 4 minutes). Add squid and cook until partially opaque (1-2 minutes). Transfer to a bowl and set aside.
• Add another 2 tablespoons of olive oil to the skillet over medium heat. Cook prawns in a single layer until partially cooked through (1-2 minutes per side). Transfer to a plate. Add shrimp to the skillet and cook until partially cooked through (about 1 minute per side). Transfer to the plate with prawns.
• Add remaining olive oil to the skillet over medium heat. Add fideo noodles and cook until golden brown (5-7 minutes), stirring often. Carefully add warmed seafood stock, salt, and pepper. Simmer while stirring occasionally until noodles are very al dente and most of the stock is absorbed but still slightly soupy (7-9 minutes). Adjust seasoning with salt and pepper
• Return squid mixture to the skillet and gently mix with noodles. Arrange prawns and shrimp on top of the noodles. Serve hot with a generous dollop of homemade aioli on each plate.

Equipment

• chef’s knife
• cutting board
• stainless steel cookware set
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 620kcal
• Fat: 35g
• Saturated Fat: 5g
• Cholesterol: 220mg
• Sodium: 800mg
• Potassium: 450mg
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 3g
• Protein: 30g
• Vitamin A: 500IU
• Vitamin C: 10mg
• Calcium: 100mg
• Iron: 3mg

FAQs- Seafood Noodle Paella

Can I use frozen seafood instead of fresh?

Yes, you can use frozen seafood, but make sure to thaw it completely and pat it dry before cooking to avoid excess moisture in the dish.

What can I use if I can’t find fideo noodles?

You can substitute fideo noodles with broken spaghetti or angel hair pasta. Just break them into smaller pieces before toasting.

How can I make this dish spicier?

Add a pinch of red pepper flakes or a sliced chili pepper when cooking the onion and squid for an added kick of heat.

Is there a vegetarian alternative for this recipe?

You can substitute the seafood with vegetables like bell peppers, artichokes, and green beans, and use vegetable stock instead of seafood stock.

Can I make the aioli in advance?

Yes, the aioli can be made up to 2 days in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before serving.