Fideuà with Shrimp and Allioli

Instructions

In a large skillet, heat 2 tablespoons oil and add onions.  Saute over low heat for 40 minutes uncovered, stirring occasionally, until onions wilt and just begin to turn golden.  Heat the saffron in a small skillet over medium heat, shaking pan frequently, for 1 minute.  Add saffron, tomatoes, garlic, cayenne, paprika and parsley to onions and continue to cook 10 minutes uncovered.  Puree in a blender.  Transfer to a stock pot.  Add bay leaf, thyme, wine, fish bones and 6 cups water.  Bring to a boil and simmer slowly uncovered for 35 minutes.  During the cooking, crush bones with a wooden spoon occasionally.  Strain fish stock and season with salt and pepper.

Heat 4 tablespoons olive oil in a 12" paella pan or shallow skillet until very hot and oil is rippling.  Remove from the heat and add pasta, salt and pepper and mix well.  Place pan back on medium heat and stirring constantly, cook pasta uncovered until light golden-brown, 3 minutes.

Preheat oven to 475°F.

In a saucepan, heat fish stock to a low simmer.  Stirring, gradually add stock one cup at a time to pasta, allowing pasta to absorb stock after each addition.  Add as much stock as needed until the pasta is almost cooked, about 10 minutes.  Add the last cup of stock and the prawns and continue to cook until pasta is tender and still very, very moist, 5 minutes.  Add additional water if needed.

Note: This dish can be done 2 hours ahead of time to this point.  It should be room temperature before it is baked the final 10 minutes.

Place the pan in the oven uncovered and bake for 5 to 7 minutes until pasta is crusty on top but still tender and moist underneath.  If the top is not crusty, run it under the broiler for for 10 to 20 seconds until it is.   Serve pasta directly from the pan accompanied by a bowl of garlic mayonnaise.

Allioli or Garlic Mayonnaise

1/2 cup extra virgin olive oil
1/2 cup unflavored oil, sunflower, safflower, canola, vergetable or corn
1 egg yolk
3 to 4 cloves garlic, minced
2 to 3 tablespoons lemon juice
Salt and freshly ground black pepper

In a liquid measuring cup with a spout, sombine the olive and unflavored oils.  In a medium size bowl, whisk the egg yolk and 1 tablespoon of the combined oil together until an emulsion is formed. Drop by drop, add the olive oil to the emulsion, whisking constantly.  Continue to do this, drop by drop, in a steady stream, whisking, until all of the oil has been added.  Do not add the oil too quickly and be sure that the emulsion is homogeneous before adding more oil.  Add the garlic and lemon juice to taste.  Season with salt and pepper.  Add 2 to 4 tablespoons warm water to the mayonnaise, whisking constantly.  This should be used the same day that it is made.

Makes about 1 1/4 cups