Toasted Noodles with Shrimp (Rossejat de Fideus) | Christopher Kimball’s Milk Street

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Rule No. 25: Caramelize Pasta for Deeper, Richer Flavor

Toasted Noodles with Shrimp (Rossejat de Fideus)

35 minutes

Toasted Noodles with Shrimp (Rossejat de Fideus)

Rossejat de fideus is similar to paella, but instead of rice uses slender noodles that have been toasted until richly browned. We use capellini pasta (also called angel hair) and break it by hand into rough 1-inch pieces (do this over a bowl to keep the pieces contained). Toasting brings out the nutty-wheaty notes of the pasta, which then is simmered in broth instead of water. You will need a broiler-safe 12-inch skillet for this recipe, as the noodles are first cooked on the stovetop, then browned under the broiler. This dish is traditionally served with aioli, a garlicky mayonnaise; we make a quick, extra-lemony version using store-bought mayonnaise.

4

Servings

Tip

Don't use regular paprika. Smoked paprika gives this dish a very Spanish flavor profile. Before broiling the noodles, make sure most of the liquid has been absorbed; too much moisture in the pan will prevent the surface from crisping and browning. Don't forget that the skillet handle will be hot after broiling; use a potholder or oven mitt.

35 minutes

Ingredients

  • ½

    cup mayonnaise

  • 1

    teaspoon grated lemon zest, plus 2 tablespoons lemon juice

Directions

  1. 01
    In a small bowl, stir together the mayonnaise, lemon zest and juice and the grated garlic. Cover and refrigerate until ready to use.

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