Spanish Sea Bass Fideuà with Garlic Alioli | Fideuà de lubina

Break the dry spaghetti by hand into pieces about 2-3 cm long (this gives fideuà its characteristic short pasta shape). Rinse the sea bass fillets, pat them completely dry with paper towels, then cut them into bite-sized pieces of 3-4 cm. Season lightly with salt and pepper.

Finely dice the onion and the kapia pepper. Crush and mince the garlic cloves (set a little aside for the alioli). Heat the vegetable stock in a small saucepan.

Heat 2 tablespoons of olive oil in a large, wide paella pan or cast-iron skillet. Add the sea bass pieces and sear over high heat for 1.5-2 minutes until they get a nice golden-brown crust, while remaining tender inside. Transfer to a clean plate and keep warm.