Menorcan Seafood Fideuà with Aioli
Dive into the heart of Menorca with this authentic Seafood Fideuà, accompanied by a rich and creamy Aioli. This dish captures the essence of the Mediterranean with its combination of succulent seafood and aromatic herbs, all brought together with short strands of pasta, offering a delightful alternative to the traditional paella.
Equipment
- Paella pan or large ovenproof skillet
- Mortar and pestle (for aioli)
- Measuring cups and spoons
- Cutting board and knife
- Oven
Ingredients
- 8 oz fideuà pasta or broken thin spaghetti
- 1 lb mixed seafood (shrimp, mussels, and squid rings)
- 4 cups fish stock
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 large tomato, grated
- 1/2 cup white wine
- 1/2 tsp saffron threads
- 1 tsp sweet paprika
- 3 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- 2 cloves garlic for Aioli
- 1 large egg yolk for Aioli
- 1/2 cup olive oil for Aioli
- 1 tbsp lemon juice for Aioli
- Salt to taste for Aioli
Instructions
- Preheat your oven to 390°F (200°C).
- In a paella pan or large ovenproof skillet, heat olive oil over medium heat. Sauté the onion and bell pepper until softened, about 5 minutes.
- Add the minced garlic and grated tomato, cooking for another 2 minutes.
- Stir in the paprika, saffron, and season with salt and pepper. Cook for a minute to release the flavors.
- Pour in the white wine and let it reduce by half.
- Add the fideuà pasta and sauté for 2-3 minutes until it's well-coated in the sauce.
- Pour in the fish stock and bring to a simmer. Let it cook for 5 minutes.
- Carefully add the mixed seafood, distributing it evenly around the pan.
- Transfer the pan to the oven and bake for 15-20 minutes, or until the seafood is cooked and the pasta is tender.
- While the fideuà is in the oven, make the aioli. Crush the garlic with a pinch of salt using a mortar and pestle. Whisk in the egg yolk, then slowly drizzle in the olive oil while continuously stirring until the mixture emulsifies into a thick aioli. Stir in lemon juice and adjust the salt.
- Remove the fideuà from the oven, let it sit for a few minutes, then sprinkle with chopped parsley.
- Serve the seafood fideuà with a dollop of aioli on top or on the side.
Notes
If you can't find fideuà pasta, broken thin spaghetti is a great substitute.
The seafood can be adjusted based on availability and preference. Make sure to clean and prepare it before adding it to the dish.
For an authentic touch, try to source a high-quality Spanish olive oil and saffron.
The aioli can be made in advance and stored in the fridge to let the flavors meld.