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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
-
01In 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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September 22, 2022
This was great
My wife and I just loved it. As with most recipes, I thought the cooking times were too short, so I adjusted visually. After reading the reviews, I minced Milk Street garlic confit into the sauce, rather than using raw garlic. I also added all the sauce to the dish. Will definitely make again.
June 26, 2022
My mom's favorite
I make this at least once everytime I visit my mom. The curled up noodles and the lemon sauce make it unique and fun.
June 6, 2022
Disappointed.
This was just average.
Agree that the sauce wasn't exactly perfect, but it did add. My family LOVED the dish overall. I replaced 1/2 teaspoon of smoked paprika with hot smoked paprika. The heat was nice and made you appreciate the sauce more.
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This had a lot of potential but it had a strong aftertaste (raw garlic and large amounts of lemon maybe?) that tasted almost chemically.