Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
400g (14 oz) fideo noodles or thin spaghetti broken into 1-2 inch pieces
200g (7 oz) squid, cleaned and cut into rings
200g (7 oz) shrimp, peeled and deveined
200g (7 oz) mussels, cleaned and debearded
200g (7 oz) clams, cleaned
1 liter (4 cups) fish or seafood broth
1 onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, sliced
1 large tomato, grated
2 tablespoons olive oil
1 teaspoon paprika (sweet or smoked)
A pinch of saffron threads
Salt and pepper to taste
Lemon wedges, for serving
Parsley, chopped, for garnish
Aioli, for serving (optional)
1
Prepare the Seafood and Broth: Heat the fish or seafood broth in a pot and infuse it with saffron. Keep warm on low heat.
2
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
3
Cook Squid: Add the squid rings to the pan and sauté for a few minutes until slightly tender.
4
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.
5
Add Broth: Pour the warm saffron-infused broth over the noodles. Make sure the liquid covers the noodles. Season with salt and pepper.
6
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.
7
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.
8
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.
9
Serve: Serve hot garnished with chopped parsley and lemon wedges. Provide aioli on the side if desired.
Ingredients
400g (14 oz) fideo noodles or thin spaghetti broken into 1-2 inch pieces
200g (7 oz) squid, cleaned and cut into rings
200g (7 oz) shrimp, peeled and deveined
200g (7 oz) mussels, cleaned and debearded
200g (7 oz) clams, cleaned
1 liter (4 cups) fish or seafood broth
1 onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, sliced
1 large tomato, grated
2 tablespoons olive oil
1 teaspoon paprika (sweet or smoked)
A pinch of saffron threads
Salt and pepper to taste
Lemon wedges, for serving
Parsley, chopped, for garnish
Aioli, for serving (optional)
Directions
1
Prepare the Seafood and Broth: Heat the fish or seafood broth in a pot and infuse it with saffron. Keep warm on low heat.
2
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
3
Cook Squid: Add the squid rings to the pan and sauté for a few minutes until slightly tender.
4
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.
5
Add Broth: Pour the warm saffron-infused broth over the noodles. Make sure the liquid covers the noodles. Season with salt and pepper.
6
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.
7
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.
8
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.
9
Serve: Serve hot garnished with chopped parsley and lemon wedges. Provide aioli on the side if desired.
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