Fideuà

Fideuà or Pasta Paella -Been meaning to do this for a while. Looked at 4-5 recipes and couldn't get eggcited about any of them so went in a traditional paella direction with the exception of putting the sofrito on the side and browning the pasta then moving forward.

Used this stuff plus some frozen peas - stock made with shrimp peels and crab shells back left


The sofrito - A little EVOO and cooked at 350 dome until all liquid was gone (dome open bottom vent closed)
1 can can diced tomatoes
1 tomato
3 cloves garlic crushed
1/4 cup diced red bell
1/2 onion chopped


Sofrito on the side while browning the pasta


Two cups seafood stock steeped with roasted safron, sofrito, pasta, shrimp, and crab in the pool


Everybody in the pool


Garnished and ready to serve


Unintentionally developed a pasta socarrat (crunchy pasta on the bottom)


The socarrat is mightyfine - will make sure there is some in future cooks


My first wife, bride, judge, critic, CFO, and traveling companion of 40 years and 364 days said "This is real tasty and you can do this again"