Fideuà

This was Fideuà, a Spanish seafood paella made with toasted pasta.

I followed a recipe from Cook's Illustrated that successfully streamlined a traditional demanding recipe for this dish and kept it deeply flavorful with some interesting techniques: make a broth with shrimp shells and chicken broth in microwave; brown pasta on stove top to create a nutty flavor; marinate shrimps in oil, garlic, pepper in advance; use broiler to achieve a crunchy layer of pasta on top and quickly cook shrimps, etc.

The recipe recommended two traditional condiments: lemon wedges and Ali Oli, a garlic mayo. I didn't make Ali Oli because it contained raw egg yolks and a lot of garlic was already in the dish. With a good squeeze of fresh lemon, this dish was fantastic. Another winner from Cook's Illustrated!