• Fideua with Seven Fishes
• 2 pounds vermicelli, crushed and toasted
• 2 dozen clams, cleaned
• 2 dozen mussels, cleaned
• 1 pound salt cod, cubed, rehydrated
• 8 langoustines
• 1 pound calamari
• 2 lobster tails, quartered
• 1 pound jumbo lump crab meat
• 4 cloves garlic
• 1 red onion diced
• 1/4 cup extra virgin olive oil
• 1/4 pound chorizo, diced
• 1 bottle dry white wine
• 2 quarts chicken or fish stock
• 1 pinch saffron.
• Serves 8

In a large paella pan (14-18 inches), render the chorizo with olive oil over medium heat. Add the onion and garlic and sauté until translucent, about 3 to 4 minutes. Add the pasta and saffron and stir well to distribute evenly. Add the white wine, then the cod, lobster, clams, mussels, calamari, crab, langoustines. Arrange all the seafood evenly around the pan. Once the wine evaporates, add stock. Bring pan to a boil and cook, without stirring. Season with salt and pepper and cook on medium heat until all liquid evaporates and all the fish and chorizo are cooked through. Remove from the heat and let rest for 10 minutes before serving. Serve with sweet garlic aioli.