Noodles over Rice

Heat a No.12 Field Skillet over medium-heat high. Add 2 tablespoons of olive oil. When the oil shimmers, add the shrimp and cook for 1 minute per side. Transfer to a plate.

Add 3 tablespoons of olive oil to the pan and stir in the pasta. Cook, stirring frequently, until the pasta is toasted and golden brown, about 5 minutes. Transfer the pasta to a plate.

Lower the heat to medium and add the remaining 3 tablespoons of olive oil to the skillet. Add the onion and garlic and cook, stirring, until softened and lightly browned, 4 to 5 minutes. Stir in the paprika and cook for 30 seconds. Add 3 cups of fish stock and the tomatoes, bring to a boil, and cook until the liquid is reduced slightly, about 5 minutes. Season the broth to taste with salt.

Add the pasta to the pan, return the liquid to a simmer, and cook, stirring and pressing down on the noodles occasionally, until the noodles are softened but still have a bit of crunch, 5 to 7 minutes. The braising liquid should be thickened and almost jammy; if the mixture dries out, add more fish stock as needed.

Scatter the clams and mussels over the pasta, then cover the skillet and cook until the shells open, 3 to 4 minutes. Discard any clams or mussels that don’t open. Scatter the shrimp over the pasta, cover the skillet again, and let sit for 5 minutes.

Sprinkle the parsley over the fideuà. Divide the fideuà among shallow bowls and serve with allioli and lemon wedges on the side.