Fideuà

Ingredients

• 400 g fideus, short, thin noodles, 2–3 cm long, 1–2 mm diameter
• 1.2 litres seafood stock, built from heads and shells
• olive oil
• For the sofrito
• sofrito base, per paella valenciana method
• To serve
• alioli, served alongside

Method

1. 1
   Set the paella pan over an open flame on high heat. Add olive oil and the fideus. Dry-toast the noodles in the oil, stirring constantly, until they are evenly golden. The colour change and a faintly nutty aroma confirm the flavour compounds have developed and the exterior is sealed against sogginess.
2. 2
   Push the toasted noodles to the edge of the pan. Build the sofrito in the centre following the paella valenciana method — cook until it is dark, dense, and fragrant.
3. 3
   Distribute the noodles evenly through the sofrito. Pour in the seafood stock in a ratio of approximately 3 parts stock to 1 part noodle by volume. Do not stir again from this point. Cook over steady heat until the stock is absorbed; the noodles are correctly hydrated when they stand upright in the pan.
4. 4
   Raise the heat to high for the final 2 minutes to develop the socarrat. Because the fideuà socarrat is more fragile than that of paella, monitor it by sound: a dry, faint crackling from the base of the pan indicates crust formation; any shift toward a sharp, acrid sizzle signals the moment to remove the pan from the heat immediately.
5. 5
   Remove the pan from the flame and allow the fideuà to rest. The resting phase is identical to paella valenciana. Serve directly from the pan with alioli alongside.