Shrimp and Vegetable Fideuá

Author

Lior Lev Sercarz

Servings

6

Category

Main Course

Ingredients

• 1 pound of large shrimp, peeled and deveined
• 1 Tbsp Dali blend, divided
• ¼ cup + 2Tbsp olive oil
• 1 pound spaghetti, broken into 2” pieces
• 2 tsp fine sea salt, divided
• 1 tsp Aleppo pepper
• 1 bulb fennel, cut into thin wedges (about 8)
• 1 14oz can artichokes, drained
• 3 plum tomatoes, diced 1”
• 3 cloves garlic, sliced thinly
• 2 Tbsp roughly chopped parsley
• 1 lemon (for zesting and juicing to finish)
• 1 cup mayonnaise
• 2 Tbsp lemon juice
• 1 tsp fine sea salt
• 1 Tbsp Dali blend
• 1 clove garlic, finely grated

Directions

1. Toss the shrimp with 1½ teaspoons of Dali and ½ teaspoon of salt and set aside.
2. 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.
3. Remove the pasta from the pan and set aside.
4. Add 2 more tablespoons of olive oil, fennel, ½ teaspoon salt, and Aleppo pepper.  Lightly sear on both sides of each wedge and remove.
5. Sauté the artichokes with ½ teaspoon salt for 5 minutes or until lightly browned on the edges and remove.
6. Add diced tomatoes, garlic, and ½ teaspoon salt and cook for 5 minutes.
7. Add 3 cups of water and 1 ½ teaspoons of Dali and bring to boil.
8. 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.
9. Arrange the shrimp, fennel, and artichokes on top and reduce the heat to simmer 5 minutes or unit the shrimp are cooked.
10. Zest the lemon over the pan and sprinkle with parsley.
11. Cut the zested lemon to finish the dish with fresh lemon juice and serve with plenty of Dali aioli.