Our Spanish-Style Toasted Pasta is based on a traditional Spanish recipe called fideuà. To streamline the procedure but keep the deep flavor of classic recipe, we replace the traditional slow-cooked fish stock with a quick shrimp stock made with shrimp shells, chicken broth, water, and a bay leaf. We also save time by streamlining the sofrito (the aromatic base common in Spanish cooking), by finely mincing the onion to help it soften and brown more quickly and using canned tomato instead of fresh. The final tweak to our recipe was boosting the flavor of the shrimp by quickly marinating them in olive oil, garlic, salt, and pepper. We dress our Brussels Sprout Salad with a warm mustard vinaigrette that gently tenderizes the sprouts while letting them retain their freshness. Bites of quick-pickled shallot and dried apricots add pop, while Ricotta salata cheese, chopped toasted pistachios, and watercress contribute richness, crunch, and a touch of bitterness.
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