Cascadia Fideuà, Saffron Coast Spritz, and The Great Alone

Ingredients

• 8 oz fideo pasta (or broken thin spaghetti)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 1 pinch saffron threads, soaked in 2 tbsp warm water
• 1 cup diced tomatoes (canned or fresh)
• 4 cups seafood or fish stock
• 1 cup dry white wine
• ½ lb Dungeness crab meat (cooked)
• ½ lb wild-caught salmon, cut into 1-inch pieces
• ½ lb clams, scrubbed and rinsed
• ½ lb shrimp, peeled and deveined
• 1 tbsp chopped fresh parsley
• Salt and pepper, to taste
• Lemon wedges, for serving

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Instructions

Prepare the Fideo Pasta:

• In a large, deep skillet or paella pan, heat 1 tablespoon of olive oil over medium heat.
• Add the fideo pasta and toast until golden brown, stirring frequently to avoid burning.
• Remove the toasted pasta from the pan and set aside.

Sauté the Aromatics:

• In the same pan, add the remaining 1 tablespoon of olive oil.
• Sauté the chopped onion, garlic, and diced red bell pepper until softened, about 5 minutes.
• Stir in the smoked paprika and cook for another minute until fragrant.

Create the Base:

• Add the diced tomatoes to the pan and cook for 3-4 minutes, allowing them to break down and meld with the aromatics.
• Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it reduce slightly.

Add the Broth:

• Stir in the saffron threads and their soaking liquid, followed by the seafood stock.
• Bring the mixture to a simmer, then add the toasted fideo pasta back into the pan.
• Stir to ensure the pasta is evenly distributed.

Cook the Seafood:

• Gently nestle the salmon pieces, clams, and shrimp into the simmering broth, ensuring they are evenly spaced.
• Cover the pan and cook for 8-10 minutes, or until the clams have opened and the shrimp are pink and opaque.
• Scatter the Dungeness crab meat over the top during the last few minutes of cooking.

Finish and Serve:

• Once the seafood is cooked through and the pasta has absorbed most of the broth, remove the pan from the heat.
• Sprinkle the dish with chopped fresh parsley and season with salt and pepper to taste.
• Serve the Cascadia Fideuà with lemon wedges on the side for a bright, fresh finish.