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Skillet Fideuà with Shellfish and Garlic Aioli
Ingredients
- 12 ounces tomatoes (about 2 medium tomatoes)
- 1 small yellow onion (about 6 ounces)
- 2 tablespoons safflower oil
- 6 ounces peeled and deveined raw large shrimp
- 6 tablespoons extra-virgin olive oil, divided
- 10 1/2 ounces uncooked medium fideo pasta (such as El Mexicano Fideo Mediano)
- 8 garlic cloves, finely minced (about 1/3 cup)
- 1/2 teaspoon kosher salt, plus more to taste
- 3/4 teaspoon sweet mild pimenton
- 2 cups seafood stock
- 8 clams, scrubbed
- 8 mussels, scrubbed and debearded
- Garlic Aioli
- Lemon wedges, for serving
Instructions
Skillet Fideuà with Shellfish and Garlic Aioli serves 4 original recipe by Food & Wine.
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