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and cook, stirring frequently, until the liquid returns to a boil and the pasta expands and absorbs some of the broth; it should be thickened but still somewhat soupy, 3 to 5 minutes. Add the shrimp and 2 tablespoons of the alioli, stir well to combine, and nestle the shrimp down into the pasta. Transfer the skillet to the oven and cook until the pasta has absorbed almost all of the liquid (it may appear just a bit jiggly in the center) and the surface is crispy, about 10 minutes. Set aside, loosely covered, for 10 minutes before serving.

6. Serve hot, garnished with the additional parsley and with the remaining alioli passed at the table.

8 to 10 servings

Note 1: If head-on unpeeled shrimp are unavailable, substitute 1 to 1½ pounds of peeled and deveined shrimp and purchase 6½ cups shrimp or light fish stock. Skip the steps and ingredients for making the shrimp stock with the shells and proceed as directed.

Note 2: Goya makes a product called capelli di angelo (angel hair) that is already broken into ½-inch pieces. It can often be found in the international aisle of supermarkets along with other Latin products. If you can find this product, by all means use it here instead of having to break the pasta yourself.

SHRIMP STOCK

1 tablespoon mild olive oil

Shrimp heads and shells reserved from 2 pounds shrimp for Fideuà

1 onion, quartered

1 celery stalk, coarsely chopped

1 small carrot, coarsely chopped

1 clove garlic, smashed

¼ teaspoon freshly ground black pepper

½ teaspoon kosher salt

8 cups water

Heat a large saucepan over high heat and add the oil. Add the shrimp heads and shells and cook, stirring, until toasted and fragrant, about 4 minutes. Add the onion, celery, carrot, garlic, pepper, salt, and water and bring to a boil. Reduce the heat to a simmer and cook, skimming any foam that rises to the surface, until the stock is flavorful, about 20 minutes. Strain the stock through a fine-mesh sieve and discard solids. If necessary, add enough water, clam broth, or chicken stock to bring the volume up to 6½ cups.

about 6½ cups

ALIOLI

This Spanish take on aïoli is integral to the success of this dish. Depending on where you are in Spain, it might be called alioli, allioli, or ajoaceite, but no matter what you call it, garlic bathed in olive oil is never a bad thing. In Catalonia, traditional alioli is made without eggs, but you’ll find it creamier, milder, and easier to make if you leave the yolks in as instructed here.

2 tablespoons minced garlic

¾ teaspoon kosher salt

2 egg yolks

2 teaspoons freshly squeezed lemon juice

1 cup olive oil

Mash the garlic and salt into a paste using a mortar and pestle or the side of a chef’s knife; transfer to a food processor and add the egg yolks and lemon juice. Process to combine. While the motor is running, add the oil, in a thin steady stream, until a smooth mayonnaise is formed. (Should the mayonnaise break slightly, add a bit of water, a teaspoon at a time, and stir to recombine.) Taste and adjust the seasoning if necessary. Transfer to a small bowl and refrigerate for up to 1 day before serving.

About 1¼ cups

TORTILLA ESPAÑOLA

This dish works equally well at breakfast, lunch, or dinner and may be served hot, warm, or at room temperature. A classic Spanish tortilla, though similar to a frittata, is characterized by the use of potatoes and ham and is traditionally served with a garlic mayonnaise known as aioli, alioli, or allioli.

Flipping the tortilla takes a little practice; we suggest using oven mitts when doing so to help protect your hands and arms.

½ cup plus 1½ tablespoons olive oil

6 cups thinly sliced onion

¼ teaspoon sugar

1½ teaspoons kosher salt

¾ teaspoon freshly ground black pepper

2 pounds Idaho Russet potatoes, peeled and cut into small dice (about 4 cups)

½ cup fresh chorizo or other spicy sausage, removed from casings (about 4 ounces or 1 sausage link)

9 eggs, beaten until frothy in a medium bowl

½ cup finely diced ham

Alioli, for serving (Alioli)

1 tablespoon snipped fresh chives

1. Heat ¼ cup of the