Spanish paella-style salad

Enjoy a vibrant Spanish paella-style salad bursting with flavors of saffron-infused rice, garlic shrimp, chorizo, bell peppers, and fresh herbs. ¡Delicioso!

Ingredients:

• 1 to 2 small garlic cloves
• ½ teaspoon kosher salt
• 1 large egg yolk
• ½ cup neutral oil (such as grapeseed)
• 1 to 3 teaspoons water
• ½ cup extra-virgin olive oil
• 6 tablespoons extra-virgin olive oil, divided 
• 1 cup finely chopped yellow onion 
• 340g squid or calamari (mix of tubes and small tentacles), cleaned, tubes sliced into 1/2-inch rounds 
• 4 head-on unpeeled raw large prawns (about 140g)
• 230g unpeeled raw large shrimp
• 450g uncooked fideo noodles
• 4 cups seafood paella stock (such as Aneto Cooking Base for Seafood Paella), warmed
• ½ teapoon kosher salt, plus more to taste
• ¼ teaspoon black pepper, plus more to taste

Instructions:

1. Crush garlic and salt using a medium mortar and pestle (around 1 1/2 cups capacity) until you get a mostly smooth paste. Incorporate the egg yolk and mix with the pestle. Slowly add neutral oil, one drop at a time, while constantly stirring with the pestle until the mixture begins to thicken. If it becomes too thick to stir, add water gradually, one teaspoon at a time. Drizzle olive oil slowly and steadily, stirring continuously until it becomes thick and creamy. Set it aside.
2. Heat up 2 tablespoons of olive oil in a 12-inch stainless steel skillet that is broiler-proof over medium heat. Add the onion and sauté, stirring frequently, until it becomes softened, which should take about 4 minutes. Then, introduce the squid and cook, stirring occasionally, until it turns partially opaque, around 1 to 2 minutes. Transfer the squid mixture into a medium bowl and set it aside.
3. Pour 2 tablespoons of olive oil into the skillet over medium heat. Place the prawns in a single layer and cook until they are partially cooked through, about 1 minute and 30 seconds to 2 minutes per side. Then, move them to a plate. Add the shrimp and cook until it is partially cooked through, for about 1 minute per side. Transfer to the plate.
4. Add the remaining 2 tablespoons of olive oil to the skillet over medium heat. Throw in the fideo noodles and sauté, stirring regularly, until the noodles turn golden brown, which should take 5 to 7 minutes. Gently pour in seafood paella stock, salt, and pepper. Let it simmer, stirring occasionally and scraping the bottom of the skillet until the noodles are very al dente and most of the stock is absorbed, leaving the mixture slightly soupy, for 7 to 9 minutes. Adjust the seasoning with more salt and pepper if needed.
5. While the fideo noodles are simmering, preheat the broiler with the oven rack positioned 6 inches from the heat source. Mix the squid mixture and any liquid in the bowl into the noodles until it is evenly combined. Arrange the prawns and shrimp on top. Let it cook undisturbed until the stock is completely absorbed, approximately 3 minutes. Move the skillet to the preheated oven and broil until the shrimp gets lightly charred, and the noodles on the surface are golden brown, crispy, and start to stand up vertically, for about 5 to 7 minutes. Serve with allioli.

Summary:

• Calories: 1345 kcal
• Fat: 51 g
• Protein: 50 g
• Carbs: 170 g
• Potassium: 1712 mg
• Magnesium: 186 mg