Fideuà Andorrana

Heat the olive oil in a wide, shallow pan or paella pan over medium-high heat. Season the chicken pieces with salt and pepper, then sear for 4-5 minutes until golden on all sides. Remove and set aside.

In the same pan, cook the mushrooms over high heat for 4-5 minutes until they release their liquid and begin to brown. Remove and set aside with the chicken.

Reduce heat to medium. Add the onion and cook for 5 minutes until softened. Add the garlic and grated tomatoes, cooking for another 4-5 minutes until the mixture thickens into a sofrito. Add the paprika and saffron, stirring for 30 seconds.

Scatter the dry fideuà noodles evenly across the pan. Stir them through the sofrito for 2 minutes, toasting them slightly and coating them with the sauce. This toasting step adds a nutty flavor and helps the noodles absorb broth better.

Return the chicken and mushrooms to the pan, distributing them evenly. Pour the hot broth over everything. Bring to a boil, then reduce heat to medium. Cook without stirring for 12-15 minutes until the noodles are tender and most of the liquid is absorbed.

In the last 3 minutes, increase the heat to high to create the socarrat, the prized crispy crust on the bottom. Listen for a crackling sound and smell a slight toastiness. Do not stir.

Remove from heat and let rest for 5 minutes covered with a clean towel. Garnish with fresh parsley and serve directly from the pan with allioli on the side.