Chef Katie Button of Asheville’s Cúrate restaurant shared this recipe for fideuà, a paella-style dish made with noodles, based on one she tried at Santallúcia restaurant, in Roses, Spain. It’s fantastic on its own, or serve it, as Button does, with a bottle of crisp white wine, homemade aioli,and a crusty baguette. A well-seasoned paella pan is your best bet for this recipe. Be sure to cook all of the moisture out of the vegetables before adding the seafood stock to ensure the crispiest noodles. No paella pan on hand? Here’s how to make Skillet Fideuà with Shellfish and Garlic Aioli.