Gluten-Free, Soy-Free, Dairy-Free Seafood Fideuà

Prep the pan In a large paella or wide, shallow pan, heat the olive oil over medium heat. Add onion and sauté for 3–4 minutes until softened. Add garlic and cook for another minute.

Cook the seafood Add the chopped squid and shrimp, season with salt and paprika, and sauté for 3–5 minutes until they begin to turn opaque.

Add tomato & seasonings Stir in grated tomato and cook until reduced and thickened, about 5 minutes. Add saffron threads if using.

Toast the pasta Add the gluten-free pasta and stir well to coat it with the tomato mixture and seafood juices. Let it toast for 2–3 minutes to absorb flavor.

Add broth and cook Pour in the hot broth evenly and bring to a gentle boil. Do not stir once the broth is added. Let it simmer uncovered for 10–15 minutes or until the pasta is cooked and the liquid is absorbed.

Create the socarrat (optional crust) Increase the heat slightly for the last 2–3 minutes to create a crispy bottom crust, known as socarrat. Be careful not to burn it.

Rest and serve Remove from heat, cover the pan with a clean towel or lid, and let it rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges.