Fideuà is a savory and delightful seafood dish from the coast of Valencia. Similar to paella, it has a unique twist: the main ingredient is noodles instead of rice. This Spanish culinary staple combines thin, short noodles with a rich assortment of seafood, typically shrimp, squid, and shellfish. Cooked in a flavorful fish broth and infused with saffron and other aromatic spices, Fideuà boasts a golden color and a deeply oceanic flavor.
The noodles absorb the savory broth and spices, while the seafood provides a fresh, salty contrast, making Fideuà a complete and satisfying meal. It’s often garnished with a squeeze of lemon juice to enhance the seafood’s natural flavors and served directly from the pan to capture the essence of communal Spanish dining. Fideuà is a festive and flavorful dish that celebrates the sea’s bounty, perfect for gatherings where good food and good company are equally cherished.
AuthorJulia ForesekCategoryMain Course, Rice & Risottos, Seafood, Seafood & Shellfish, SpanishDifficultyIntermediatePrepare the Seafood and Broth:
Heat the fish or seafood broth in a pot and infuse it with saffron. Keep warm on low heat.
Sauté Vegetables:
In a large flat skillet or a paella pan, heat the olive oil. Add the onion, garlic, and red bell pepper. Cook until the onion is translucent
Cook Squid:
Add the squid rings to the pan and sauté for a few minutes until slightly tender.
Add Noodles and Tomato:
Stir in the fideo noodles and grated tomato, coating them well with the pan mixture. Sprinkle paprika over the noodles and stir to combine.
Add Broth:
Pour the warm saffron-infused broth over the noodles. Make sure the liquid covers the noodles. Season with salt and pepper.
Add Shellfish and Shrimp:
When the noodles are halfway cooked (about 5 minutes), add the clams, mussels, and shrimp. Distribute them evenly throughout the pan.
Cook the Fideuà:
Cook until the noodles are tender, the seafood is cooked, and most of the liquid has been absorbed by the noodles, about 10 more minutes.
Rest:
Remove the pan from heat and cover with a lid or foil. Let it rest for a few minutes to allow the flavors to meld.
Serve:
Serve hot garnished with chopped parsley and lemon wedges. Provide aioli on the side if desired.
Ingredients
Directions
Prepare the Seafood and Broth:
Heat the fish or seafood broth in a pot and infuse it with saffron. Keep warm on low heat.
Sauté Vegetables:
In a large flat skillet or a paella pan, heat the olive oil. Add the onion, garlic, and red bell pepper. Cook until the onion is translucent
Cook Squid:
Add the squid rings to the pan and sauté for a few minutes until slightly tender.
Add Noodles and Tomato:
Stir in the fideo noodles and grated tomato, coating them well with the pan mixture. Sprinkle paprika over the noodles and stir to combine.
Add Broth:
Pour the warm saffron-infused broth over the noodles. Make sure the liquid covers the noodles. Season with salt and pepper.
Add Shellfish and Shrimp:
When the noodles are halfway cooked (about 5 minutes), add the clams, mussels, and shrimp. Distribute them evenly throughout the pan.
Cook the Fideuà:
Cook until the noodles are tender, the seafood is cooked, and most of the liquid has been absorbed by the noodles, about 10 more minutes.
Rest:
Remove the pan from heat and cover with a lid or foil. Let it rest for a few minutes to allow the flavors to meld.
Serve:
Serve hot garnished with chopped parsley and lemon wedges. Provide aioli on the side if desired.
Notes
Perfect Wine Pairing:
- Albariño: This crisp and aromatic white wine from Galicia pairs beautifully with seafood and will complement the rich flavors of the Fideuà.
