Spanish fried garlic noodles with garlic alioli

Heat 600 ml of fish broth in a saucepan over medium heat.

Heat a large fry pan over medium heat with a quarter cup of extra virgin olive oil.

After a couple of minutes add the noodles and mix continuously so they fry evenly.

After 3 to 4 minutes, when the noodles are lightly golden -- do not brown them too much or they turn bitter -- remove them and reserve the oil in the pan.

In the same pan at the same heat add the roughly chopped garlic and mix continuously 30 seconds to 1 minute, until fragrant but not browned.

Add the smoked paprika and mix quickly.

Add the tomato sauce, chopped parsley, sea salt and freshly cracked black pepper, mix and simmer a few minutes.

After 4 to 5 minutes, when the tomato sauce has slightly thickened, return the fried noodles and gently add the simmering fish broth over them.

Mix once more and simmer 7 to 8 minutes, until the broth has been absorbed by the noodles.

For the alioli, pound three roughly chopped garlic cloves and a pinch of sea salt in a mortar with a pestle to a paste.

Add one egg yolk and a teaspoon of lemon juice and mix in a circular motion.

Keep mixing continuously while slowly adding 240 ml of extra virgin olive oil, until it reaches a mayonnaise-like texture, then season with sea salt and black pepper.

Variation: whisk 120 g of mayonnaise with two finely grated garlic cloves, 10 ml of lemon juice, 15 ml of olive oil, sea salt and black pepper until creamy.

Once there is virtually no broth left, put the lid on, turn off the heat and let it sit a couple of minutes so the trapped steam finishes cooking the noodles.

Transfer the noodles to a serving dish, top with the garlic alioli and garnish with fresh parsley.