Seafood Fideuà
This traditional Spanish dish features short pasta noodles cooked in a rich seafood broth, infused with saffron and paprika. It's a flavorful and satisfying meal, perfect for a gathering.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 369 kcal
Allergen information: may contain celery, crustaceans, fish, and molluscs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 30 mlolive oil
- 1 pcsonion, finely chopped
- 3 clovegarlic, minced
- 1 pcsred bell pepper, diced
- 400 gcanned crushed tomatoes
- 1 tspsmoked paprika
- 0.25 tspsaffron threads
- 1,000 mlfish stock, warm
- 250 gfideo noodles (dried durum-wheat vermicelli), short, thin noodles
- 200 gshrimp, peeled and deveined
- 200 gcalamari, cleaned and cut into rings
- 500 gmussels, scrubbed and de-bearded
- 1 pinchsalt
- 1 pinchblack pepper
garnish
- 1 pcslemon, cut into wedges
- 2 tbspfresh parsley, chopped
Equipment
paella pan · wooden spoon · cutting board · knife
The method
Step by step
- 1
Heat olive oil in a large paella pan or wide, shallow skillet over medium heat.
About 2 min
Cook’s note: Ensure your pan is wide enough to allow the pasta to cook in a single layer.
- 2
Add onion and red bell pepper to the pan and sauté until softened, about 5-7 minutes.
About 7 min
- 3
Stir in garlic, smoked paprika, and saffron threads, cooking for another minute until fragrant.
About 1 min
- 4
Pour in canned crushed tomatoes and simmer for 5 minutes, allowing the flavors to meld.
About 5 min
- 5
Add warm fish stock to the pan, bring to a gentle simmer, and season with salt and black pepper to taste.
About 5 min
Cook’s note: Taste the stock and adjust seasoning before adding the pasta.
- 6
Stir in fideo pasta, spreading it evenly across the bottom of the pan.
About 1 min
Cook’s note: Do not stir too much after adding the pasta; allow it to cook undisturbed for a crispy bottom.
- 7
Cook for 8-10 minutes, or until the pasta is almost al dente and has absorbed most of the liquid.
About 10 min
- 8
Nestle the shrimp, calamari, and mussels into the pasta.
About 1 min
Cook’s note: Arrange the seafood evenly for consistent cooking.
- 9
Cover the pan and continue cooking for another 5-7 minutes, or until the shrimp are pink, calamari is tender, and mussels have opened.
About 7 min
Cook’s note: Discard any mussels that do not open.
- 10
Remove from heat and let the fideuà rest, covered, for 5 minutes before serving.
About 5 min
Cook’s note: This resting period allows the flavors to fully develop and the pasta to absorb any remaining liquid.
- 11
Garnish with fresh parsley and lemon wedges before serving.
Per serving
Nutrition
- Calories
- 368.5kcal
- Protein
- 43.1g
- Carbs
- 21.1g
- Fat
- 12.8g
- Fibre
- 3.4g
- Sugar
- 7.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover fideuà in an airtight container in the refrigerator.
Reheat gently in a skillet over low heat, adding a splash of water or stock if needed, until warmed through.
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