I love paella and this noodle version is no exception. The saffron, the seafood, a little chili, and little fennel, and you're ready for a one-pot meal that goes beautifully from stove to table. Make sure to savor each bite with a bit of Dali aioli – it really brings the dish together so don’t skip it!
Toss the shrimp with 1½ teaspoons of Dali and ½ teaspoon of salt and set aside.
In a large, heavy bottom skillet or Dutch oven (see recipes notes for our beloved blue pan) heat ¼ cup of olive oil and toast the pasta over medium low heat until evenly browned, about 10 minutes, stirring often.
Remove the pasta from the pan and set aside.
Add 2 more tablespoons of olive oil, fennel, ½ teaspoon salt, and Aleppo pepper. Lightly sear on both sides of each wedge and remove.
Sauté the artichokes with ½ teaspoon salt for 5 minutes or until lightly browned on the edges and remove.
Add diced tomatoes, garlic, and ½ teaspoon salt and cook for 5 minutes.
Add 3 cups of water and 1 ½ teaspoons of Dali and bring to boil.
Add the pasta evenly to the pan and press to submerge, cooking for 8 minutes or until just tender. The water should cover the pasta by 1 inch to start. Add water as needed.
Arrange the shrimp, fennel, and artichokes on top and reduce the heat to simmer 5 minutes or unit the shrimp are cooked.
Zest the lemon over the pan and sprinkle with parsley.
Cut the zested lemon to finish the dish with fresh lemon juice and serve with plenty of Dali aioli.
Here is the blue pan we use so often to make a wide variety of delicious dishes. We like the 14” wide opening with the 4” deep sides, and almost 4 qts of capacity.