Seafood Fideuá with California Ripe Olives


  • 2 lbs chicken bones
  • 3 onions peeled and coarsely chopped
  • 3 carrots peeled and coarsely chopped
  • ½ head fennel coarsely chopped
  • 3 cloves garlic
  • 2 tbsp olive oil
  • 1 lbs shrimp shells
  • 3 lbs tomatoes diced
  • 2 tbsp tomato paste
  • 1 tsp Tabasco Sauce
  • 2 grams saffron
  • 3 L cold water
  • Salt and pepper, to taste


  • 1/2 cup mayo (I would usually make this from scratch. Feel free to do so!)
  • 1 clove garlic
  • Mint, basil, tarragon, parsley, chives; washed and stems removed. You will need approximately 1 cup of herb leaves in total
  • 1 tsp lemon juice
  • Salt and pepper, to taste

The Finished Dish

  • 1-1.5 L broth
  • 3 tbsp olive oil
  • 1 large onion, diced
  • ¼ cup black California Ripe Olives, coarsely chopped
  • 3 cloves garlic, finely chopped
  • 200 g shrimp peeled and coarsely chopped
  • 200 g other fish diced (Cod, Halibut, Humboldt squid, Lobster work best)
  • 200 mL white wine
  • 1 bag of Fideos. Fideos is a Spanish pasta, available in Latin American stores. Fine vermicelli broken up is a good alternative.
  • Dash of brine from California Ripe Olives
  • 2 tbsp butter


  • Half bunch chives, finely diced
  • 3 tbsp crispy garlic (available at Asian grocers)
  • California Ripe Olives, finely chopped
  • Sourdough bread or croutons



The stock can be made at any time before the process and freezes perfectly as well.

Heat olive oil in a stock pot over low heat. Add in onions, carrots, garlic, fennel and cook for 3 minutes, stirring occasionally.

Add in shrimp shells (shrimp paste can be substituted) and continue to stir for 3 more minutes. Add tomato paste and tomatoes and stir for 2 more minutes. Add chicken bones, water and tobacco.

Simmer for 1.5 hours. Turn off and add saffron. Add a generous amount of salt and pepper. It is easier to season this dish if the broth is intensely flavoured. Season the broth as you would soup.

Allow to cool and strain.


In a food processor, add in all mayo and garlic, blend till smooth.

Add in all the leaves, salt and pepper, lemon juice and puree till smooth.

Set aside to use when serving.

The Finished Dish

Heat fully seasoned broth back up to a simmer.

At the same time, heat oil in a large skillet (Alternatively oven safe saucepan or Dutch Oven) over medium heat. Add onions, olives and garlic, lightly brown.

Add seafood and stir for 1 minute. Add in white wine, reduce by half.

Add entire bag of noodles (400g) and stir to coat with other ingredients.

Add 1 litre or enough broth to cover the noodles, plus a touch of the olive brine. If required, use the additional .5 L to ensure the noodles are covered.

Continue with one of the two methods, to suit your taste.

  1. Cover and simmer for 3 minutes until pasta is soft and stock is absorbed.
  2. Preheat your oven to 450°F. Once all the ingredients combined, give it one last stir and place it on the top shelf of the heated oven. In about 4 minutes the stock will be absorbed but you will also get some delicious crispy noodles on top.

Serve hot. Spoon into bowls and top with a few squirts or dabs on the aioli.

Optional: Sprinkle chives, crispy garlic chips and finely chopped olives. Serve with a nice sourdough bread or croutons.

Bon Appetit!

Recipe by:

Chef Chris Zielinski
Senior Culinary Director MLSE