On the menu: Fideuà (Spanish Pasta with Tomatoes and Shrimp)
How many times have I tried to write this blog post? Too many. This is attempt number four, I think. Thinking outside of school has become kind of difficult lately. When I’m not absorbing as much information as I can manage about bees, blueberries, or statistics, I’m on Pinterest or playing Bakery Story. Yeah, Bakery Story, that game where you build your own virtual bakery. It’s a major guilty pleasure and it’s a total brainsucker. Anyway, I haven’t been spending much time thinking about food. Real food, that is.
It boils down to this: cooking around here has become (gulp) a chore. A chore!
What is going on here?! Here’s my introspective take on the situation: I started this blog almost two years ago because I was so disinterested in pretty much all aspects of my existence. By all aspects I mean school, which was also work, and work is always what I have based my happiness on. It’s a huge character flaw. I didn’t like what I was studying, and studying was my life, so I found something to hold my interest: cooking. My obsession grew by leaps and bounds. All I could think about was food. I look back on old posts of mine (but you shouldn’t; they’re real gross) and marvel (in a small way; ego trips is not my thing) at my progress. I learned a lot in a short period of time.
Two years later, I’m in a totally different place. Well, I’m in the same town at the same school and crazy in love with the same guy, but I’m studying something new. And I love it. I’m not so crazy about the late nights reading scientific literature and the constant pressure to determine my dissertation topic with basically no knowledge of my study area, but it’s part of the job, and I am loving this job. With me constantly reading papers and Kevin finishing his thesis, we’re spending far more time at our desks lately than at the dining room table.
This dish, which we made about a month ago, is our most recent culinary adventure. It’s been almost a month since we’ve cooked something new and exciting. Gah! But we made big plans with this one. Making anything from Cook’s Illustrated is always an endeavor. We were on a roll of cooking at least one meal from every issue until I left to work on the blueberry farm, but once I got back home, it was time to get down to business.
Spanish cuisine makes us happy because it’s full of paprika. There is a lot of love for the sweet (or smoky!) peppery goodness that is paprika in our house, and paprika definitely played a role in this dish. Also making an appearance are fideo, a Spanish pasta that is essentially short spaghetti, a quick shrimp stock, and aioli, a lemony mayonnaise that is pretty pervasive throughout Spanish cuisine. It takes a bit of time and a lot of dishes to put together, but you are rewarded with a delicious dinner that is full of flavor.
I sincerely hope Kevin and I get back into the kitchen soon. All work and no play is making us very dull graduate students!
Fideuà (Spanish Pasta with Tomatoes and Shrimp)
slightly adapted from Cook’s Illustrated, July/August 2012
I think I remembered why I don’t cook too often from Cook’s Illustrated as I was typing up this recipe: their recipes are so long! I split it into a few parts so that it’s easier to understand. It takes some time, and plenty of dishes, but the effort is so worth it. If you can’t find fideo, you can wrap a handful of spaghetti in a kitchen towel and snap it along the edge of your kitchen counter into 2 inch pieces.
For the shrimp:
1 tablespoon olive oil
1 tablespoon minced garlic
1 pound large shrimp
2 3/4 cup water
reserved shrimp shells
1 cup chicken stock
1 bay leaf
2 tablespoons olive oil
1 7 oz bag fideo
1 onion, finely chopped
1 14.5 oz can diced tomatoes
1 teaspoon paprika
1 teaspoon smoked paprika
1/2 teaspoon anchovy paste
1/4 cup dry vermouth
Aioli, chopped fresh parsley, and lemon wedges, for serving
1 garlic clove, finely grated (or use a garlic press!)
2 large egg yolks
4 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon sugar
ground white pepper
3/4 cup olive oil
Start with the shrimp: peel and devein the shrimp, reserving the shells. Combine olive oil, garlic, salt, and pepper, then toss with the shrimp and refrigerate until ready to use.
Make a quick stock: place shrimp shells, water, chicken stock, and bay leaf into a 2 quart saucepan. Bring to a slight simmer over medium heat, then keep on low heat until ready to use. You just want to heat the liquid and cook the shrimp shells until they turn pink.
Prepare the pasta: toss the fideo and 1 tablespoon olive oil in a large skillet. Toast the pasta over medium high heat until it turns golden brown and has a nutty aroma, 7-8 minutes. Transfer pasta to a bowl.
Preheat your broiler, placing an oven rack 6 inches from the heating element. Add the last 2 tablespoons of oil to the skillet and heat over medium high heat. Add the onion and soften, stirring frequently, 4-6 minutes. Add tomatoes and cook, stirring occasionally, until the mixture thickens a bit, 4-6 minutes. Reduce heat to medium and add 2 tablespoons garlic, paprika, smoked paprika, and anchovy paste. Cook until fragrant, about 1 1/2 minutes. Add pasta and stir to combine. Pour broth through a fine mesh strainer into skillet. Add wine, salt, pepper, and stir well. Bring to a simmer over medium high heat and cook uncovered, stirring occasionally, until pasta is cooked, 8-10 minutes.
The final step: Transfer pasta to an oven safe dish (or use the same skillet, if it’s ovenproof). Add shrimp and stir into pasta mixture to partially submerge. Broil until shrimp are opaque and pasta is dry with browned, crispy spots, 5-7 minutes. Serve with parsley, lemon wedges, and aioli.
Assemble the aioli: Combine garlic, egg yolks, lemon juice, salt, sugar, and pepper. Whisking constantly, drizzle the oil very slowly into egg yolk mixture until thick and creamy. Season with salt and pepper to taste.