Foods AdventuresRecipes from around the world

Spanish Fideuà with Seafood

By ·

Jump to recipe ↓
Spanish fideuà with toasted noodles, shrimp, squid, mussels, saffron broth, and lemon in a shallow paella pan.
Jump to Recipe Print Recipe

Spanish fideuà is a Valencian coastal dish that uses short toasted noodles in place of rice. Seafood, saffron, tomato, and a concentrated fish broth give the pan its savory depth.

Build a thick tomato base, toast the noodles briefly, then cook everything in one wide pan so the seafood stays distinct and the noodles absorb the broth.

Use a wide pan and keep the noodles in a shallow layer for even cooking.

Serving Suggestions

Serve from the pan with lemon wedges and a crisp green salad.

Spanish fideuà being served from a shallow pan with toasted noodles, shrimp, squid, mussels, and chopped parsley.

Recipe Notes

Fideuà is best the day it is made. Refrigerate leftovers promptly and reheat gently with a splash of stock.

Spanish fideuà with toasted noodles, shrimp, squid, mussels, saffron broth, and lemon in a shallow paella pan.

Spanish Fideuà with Seafood

No ratings yet
Toasted short noodles cooked in saffron seafood broth with shrimp, squid, mussels, and tomato.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Spanish
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Seafood and Broth
  • 4 cups fish stock
  • 1 pinch saffron threads
  • 8 oz raw shrimp peeled and deveined
  • 8 oz cleaned squid cut into rings
  • 1 lb mussels scrubbed and debearded
Fideua
  • 2 tbsp olive oil
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 medium red bell pepper finely diced
  • 2 medium ripe tomatoes grated or finely chopped
  • 2 cups short fideua noodles or broken angel-hair pasta
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 medium lemon cut into wedges for serving
  • 2 tbsp chopped flat-leaf parsley for serving

Equipment

  • Paella pan or wide skillet
  • Chef’s knife
  • Cutting board
  • Wooden spoon

Method
 

Prepare the Broth:
  1. Warm the fish stock in a saucepan. Crush the saffron between your fingers and steep it in the warm stock for 5 minutes.
Build the Base:
  1. Heat the olive oil in a paella pan or wide skillet. Cook the onion and bell pepper for 6 minutes until softened. Add the garlic and paprika and cook for 30 seconds.
  2. Stir in the tomatoes and cook for 5 minutes until the mixture is thick and glossy.
Toast and Cook the Noodles:
  1. Add the noodles and stir for 2 minutes until lightly toasted. Pour in the saffron stock and season with salt. Arrange the shrimp, squid, and mussels over the noodles.
  2. Simmer uncovered for 10 to 12 minutes, rotating the pan occasionally, until the noodles are tender and the mussels open. Discard any mussels that stay closed.
Rest and Serve:
  1. Remove the pan from the heat and rest for 5 minutes. Scatter with parsley and serve with lemon wedges.

Nutrition

Calories: 520kcalCarbohydrates: 58gProtein: 31gFat: 18gSaturated Fat: 3gCholesterol: 145mgSodium: 1040mgFiber: 4gSugar: 6g

Notes

  • Do not stir constantly after adding the stock; a quiet simmer helps the noodles settle into an even layer.
  • Discard any mussels that do not open during cooking.

Keep exploring

All recipes →