Spanish Smoky Paprika Chicken Fideuà
with Bell Pepper & Garlic Aioli
- Fish
- Shellfish
- Eggs
- Wheat
Time Out, known for their Best Of City guides, has partnered with HelloFresh to bring a taste of Barcelona, Spain straight to your kitchen. This city, known for its vibrant markets and seaside dining culture, is also considered one of the top food cities in the world. The Time Out team tells us, "If you are ever lucky enough to visit this Spanish city, take a walk down Carrer del Parlament on a Sunday morning and you'll find the Barcelona that tourists rarely see, with a traffic-calmed stretch in the Sant Antoni neighborhood where bodegas that have been pouring house vermouth for decades sit comfortably next to natural wine bars that didn't exist five years ago. Bar Calders is famous for its homemade vermut and Bodega Vinito pours straight from the barrel. This shrimp fideuà dish belongs to that same unhurried Barcelona Sunday energy. Fideua is short pasta noodles toasted in a wide pan and cooked in seafood stock until they absorb everything the sea has to offer. It originally arrived from the Valencian coast and became a Barcelona staple. It appears on paper tablecloths and in serious restaurants with equal frequency and does what great Catalan cooking always does: makes something simple taste like it took a lifetime to figure out."
Ingredients
10 ounce
Chopped Chicken Breast
2 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
1 unit
Tomato Paste
1 unit
Onion
1 unit
Lemon
1 teaspoon
Smoked Paprika
4 tablespoon
Mayonnaise
(Contains: Eggs)
¼ ounce
Parsley
1 unit
Bell Pepper
6 ounce
Spaghetti
(Contains: Wheat)
2 teaspoon
Garlic Powder
Not included in your delivery
3 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring 5 cups water (8 cups for 4 servings) to a boil in a medium pot. Once boiling, reduce heat to low to keep warm. (TIP: Start with hot water to speed things up!) Wash and dry produce.
Using your hands, roughly break spaghetti in its bag into 1- to 2-inch pieces.
Core, deseed, and dice bell pepper into ¼-inch pieces. Halve, peel, and finely dice onion. Quarter lemon. Roughly chop parsley.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and onion; cook, stirring occasionally, until veggies are browned and softened, 4-6 minutes. Season with salt and pepper.
Add spaghetti and another drizzle of olive oil to pan with veggies. Cook, stirring occasionally, until noodles are golden, 1-2 minutes.
Reduce heat to medium; add tomato paste, paprika, and half the garlic powder (you’ll use the rest later). Cook, stirring constantly, until fragrant, 30-60 seconds.
Stir in stock concentrates and 1 cup hot water (2 cups for 4 servings) from medium pot. Bring to a simmer; cook, stirring occasionally, until water has absorbed. Repeat process with remaining hot water, adding ½ cup at a time, until water has absorbed and pasta is al dente, 10-15 minutes. TIP: It’s OK if you don’t use all the hot water.
While fideuà cooks, in a small bowl, combine mayonnaise, remaining garlic powder, a squeeze of lemon juice (big squeeze for 4 servings), salt, and pepper.
Set aside until ready to serve.
Rinse shrimp* under cold water, then pat dry with paper towels.
When fideuà has 5 minutes left, add shrimp to pan; cook, stirring occasionally, until shrimp are opaque and fully cooked through.
Turn off heat; stir in half the parsley. Taste and season with salt and pepper. TIP: Fideuà should be a similar consistency to risotto. If too thick, add a splash of hot water.
Divide fideuà between shallow bowls. Top with small dollops of garlic aioli and sprinkle with remaining parsley. Serve with remaining lemon wedges on the side. TIP: Finish with a squeeze of lemon juice over top!
