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1
For the aioli: Add the garlic, paprika and a pinch of salt to the bowl of a food processor.
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2
Pulse until the garlic is finely chopped.
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3
Add the lemon juice and egg yolks and pulse until combined.
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4
With the motor running, slowly add the oil in a thin stream.
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5
Do not rush this step; it should it should take about 1 minute.
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6
If the oil is added too quickly, the aioli may break.
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7
Season with more salt and lemon juice as needed.
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8
Serve cold or at room temperature.
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9
The aioli may be stored in the fridge for up to 2 days.
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10
For the shrimp stock: Combine the shrimp heads and shells and 2 cups water in a small saucepot.
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11
Bring to a simmer over medium-high heat and cook for 10 minutes.
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12
Turn off the heat and stir in the saffron.
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13
Let sit for 5 to 10 minutes to allow the saffron time to infuse the stock.
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14
Strain the shrimp stock and reserve.
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15
For the fideos: Set a paella pan over medium heat and coat with 2 tablespoons of the olive oil and all of the butter.
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16
Add the vermicelli and toast, stirring regularly, until light golden brown, about 5 minutes; do not walk away during this step, as the noodles can burn easily.
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17
Transfer the noodles to a bowl.
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18
Coat the paella pan again with another 2 tablespoons of the olive oil, add the chorizo and cook until the spices from the sausage begin to color the oil.
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19
Add the onions and cook until softened and aromatic, about 5 minutes.
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20
Add the garlic and cook 1 minute more.
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21
Add the smoked paprika and red pepper flakes and season with salt.
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22
Add the wine and cook until reduced by half.
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23
Add the tomatoes and cook until almost all of the liquid has evaporated, 5 to 6 minutes.
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24
Set an oven rack in the middle position and preheat the broiler.
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25
Add the toasted vermicelli, the reserved shrimp stock and the chicken stock; it should come to 4 cups total liquid.
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26
Lower the heat to medium and cook until all liquid has been absorbed, 15 to 20 minutes, stirring every few minutes.
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27
Season the shrimp with salt and toss with the remaining 2 tablespoons olive oil.
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28
When the noodles are cooked but still have a little al dente bite to them, stir in the asparagus, then arrange the shrimp and mussels on top of the noodles.
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29
Transfer the paella pan to the oven and broil until the top is golden brown and crispy, 8 to 10 minutes; rotate the pan halfway through for even browning.
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30
Watch closely during broiling to prevent burning.
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31
You'll know the paella is ready when the top of the spaghetti is nicely browned, the shrimp are bright pink and the mussels have popped open.
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32
Garnish with the parsley and serve with lemon wedges and smoked paprika aioli.
