Spanish dish with mussels and vermicelli "Fideo"

Ingredients:

• 450 g mussels (wash and remove byssus)
• 450 g vermicelli, broken into 5 cm long pieces
• 225 g, cut into 0.5 cm thick circles. chorizo ​​sausages
• 1 can (410 g) of diced tomatoes (drain the juice)
• 225g asparagus, cut into 1.5cm pieces (remove tough parts first)
• 1/2 cup dry white wine
• 6 tbsp. l. olive oil
• 2 tbsp (30 g) butter
• 1 medium onion, finely chopped
• 4 crushed cloves of garlic
• 1 tsp smoked paprika
• 1/4 tsp red pepper flakes
• Salt
• 2 cups chicken broth
• 3 tablespoons chopped fresh parsley
• Lemon wedges for garnish
• Shrimp broth:
  450 g peeled and gutted large shrimp with heads (leave heads and shells on)
• A pinch of saffron

Smoked Paprika Aioli:

• 2 cloves of garlic
• 2 tsp smoked paprika
• Salt
• 1/4 cup fresh lemon juice (about 1 lemon), plus more if needed
• 2 egg yolks
• 2 tbsp. canola oil

Preparation:

1. For the aioli sauce: Place the garlic, paprika, and a pinch of salt in a food processor. Process until the garlic is finely chopped. Add the lemon juice and egg yolks and blend well.
   
   Without turning off the appliance, slowly pour in the oil. Don't rush this step; let it sit for at least a minute. Adding the oil too quickly can cause the aioli to separate. Add more salt and lemon juice if needed. Serve cold or at room temperature. The aioli can be refrigerated for up to 2 days.
2. For the shrimp broth: In a small saucepan, combine the shrimp heads and shells with 2 cups of water. Bring to a boil over medium-high heat and simmer for 10 minutes. Turn off the heat and stir in the saffron.
   
   Let the broth sit for 5-10 minutes to allow the saffron to infuse. Strain the broth and set aside for later use.
   
   For the vermicelli: Place a paella pan over medium heat, add 2 tablespoons of olive oil and all the butter.
   
   Add the vermicelli and cook, stirring constantly, until light golden brown, about 5 minutes. Don't leave the stove during this time, as the pasta can easily burn. Transfer the vermicelli to a bowl.
3. Add another 2 tablespoons of olive oil to the paella pan, add the chorizo, and cook until the spices from the sausage color the oil. Add the onion and sauté until soft and fragrant, about 5 minutes. Add the garlic and cook for another minute.
   
   Add smoked paprika and red pepper flakes, season with salt. Pour in the wine and reduce by half. Add the tomatoes and cook until almost all the liquid has evaporated, 5 to 6 minutes.
4. Position a rack in the center of the oven and preheat the grill.
   
   Add the noodles, reserved shrimp broth, and chicken broth to the pan. The total liquid should be 4 cups. Reduce the heat to medium and cook, stirring every few minutes, until all the liquid is absorbed, 15 to 20 minutes.
   
   Season the shrimp with salt and toss with the remaining 2 tablespoons of olive oil. When the vermicelli is cooked al dente, add the asparagus, then arrange the shrimp and mussels on top. Place the paella pan in the oven and broil until the top is golden brown and crispy, 8 to 10 minutes.
5. Rotate the pan halfway through cooking to ensure even browning of the noodles. Watch carefully to prevent burning.
   
   The paella is ready when the surface of the vermicelli is evenly browned, the shrimp are bright pink, and the mussels have opened. Sprinkle with parsley and serve with lemon wedges and smoked paprika aioli.