Fideuá

• 4 cups of dry fideuá
• 1 pinch saffron
• 4 cloves garlic
• 4 cups tomato sauce
• 1 cup extra virgin olive oil
• 1/4 cup of chopped jalapeños
• 1/4 cup chopped fine onion
• Salt

Shrimp

• 4 cups of peeled and clean shrimp
• 1 Tbsp chopped garlic
• 1 cup frozen peas
• 1/4 chopped parsley
• 2 Tbsp butter
• 1 lemon

Aioli*

• 4 cloves garlic
• 1/4 cup sherry vinegar
• 1 egg yolk
• 1 Tbsp Dijon mustard
• 2 tsp salt
• 1 1/2 cups of light olive oil

*This aioli is going to be used as a garnish on top of the pasta and shrimp.

Directions In a large pot or paella pan if available, add the oil onion, jalapeños and pasta. Cook until the pasta changes color to a toasted brown. Keep stirring to avoid burnt pasta.

Then, in the blender, add tomato sauce garlic and saffron, blend. Add this to the pasta and cook at low flame for 15 minutes, or until the pasta is cooked and has absorbed all the liquid.

Hold at a super low flame.

Shrimp In a saute pan, add the butter and garlic, and cook until soft; then add the shrimp, octopus (if you got it) salt, and squeeze the lemon. Cook until done (5 to 8 minutes).

Then add the peas and parsley.

Then amass this on top of the fideuá, making sure the seafood looks nice and organized. Spread around the peas.

Aioli In the blender add garlic, egg yolk, mustard, sherry vinegar, salt.

Blend until smooth, then slowly drizzle the oil until you get a thick consistency (do not over mix).

Then hold in the fridge until needed. If you want to cheat, you can always chop some garlic and mix it with mayo ( but don’t tell anyone).