Fideos: Spanish-style Toasted Noodles with Poached Shrimp & Romesco Sauce By Foodie’s Chef Laura Bre

Ingredients

• 1-pound spaghetti (not angel hair)
• 1-pound shrimp, size U-10/12, shell-on
• 2 tablespoons extra-virgin olive oil
• ½ medium Spanish or white onion, peeled & diced
• 1 stalk celery, washed & cut into ½-inch pieces
• 1 clove garlic, peeled & flattened with back of knife
• ½ teaspoon fennel seeds, roughly chopped
• 2 teaspoons kosher salt, divided
• Fresh black pepper from the mill
• small pinch of hot red pepper flakes
• 2 strips of lemon peel
• juice of one whole lemon
• 2 strips fresh orange peel
• juice of ½ whole orange
• 8 cups water
• 1 bay leaf
• Optional: a few fresh parsley stems, if available
• 4-5 ounces fresh baby spinach, cleaned
• 16-18 ounces jarred/canned roasted red peppers
• 2 ounces bread cubes, about 1-inch square pieces (OK to leave the crusts on)
• 3 ounces Spanish Marcona almonds * (see note) or 3 ounces whole, blanched & toasted almonds
• 1 clove garlic, peeled
• 1 tablespoon sherry vinegar (can substitute red wine vinegar)
• ¼ teaspoon paprika
• ¼ teaspoon Spanish smoked paprika
• pinch of cayenne pepper
• ½ cup great tasting extra virgin olive oil, divided (plus more as needed)
• ¼ teaspoon kosher salt, plus more to your liking