Spanish-Style Toasted Pasta with Shrimp and Clams
Why This Recipe Works
Traditional recipes for fideuà can take several hours to prepare. We wanted to streamline the recipe but keep the deep flavors of the classic recipes. To replace the slow-cooked fish stock of the classics, we made a quick shrimp stock using the shrimp’s shells, a combination of chicken broth and water, and a bay leaf. We also saved some time by streamlining the sofrito, the aromatic base common in Spanish cooking, by finely mincing the onion and using canned tomatoes (instead of fresh), which helped the recipe components soften and brown more quickly. The final tweak to our recipe was boosting the flavor of the shrimp by quickly marinating them in olive oil, garlic, salt, and pepper.