📝 About This Recipe
Originating from the coastal town of Gandia, Fideuà is the spirited Catalan cousin of Paella, trading rice for toasted short noodles that soak up brine and sunshine. This dish features a deep, amber-hued 'sofregit' base and a rich seafood fumet that infuses every strand of pasta with the essence of the Mediterranean. Topped with succulent prawns and tender calamari, it is a celebratory centerpiece that captures the rustic elegance of Spanish seaside dining.
🥗 Ingredients
The Noodles and Seafood
- 400 grams Fideo noodles (No. 2 size) (or broken angel hair pasta)
- 8-12 pieces Large King Prawns (shell-on for flavor)
- 300 grams Calamari/Squid (cleaned and cut into rings)
- 250 grams Monkfish or Cod (cut into bite-sized chunks)
The Flavor Base (Sofregit)
- 4 tablespoons Extra Virgin Olive Oil (Spanish Picual preferred)
- 1 Yellow Onion (finely grated or minced)
- 4 pieces Garlic Cloves (finely minced)
- 1/2 cup Tomato Purée (freshly grated tomato is best)
- 1 teaspoon Smoked Spanish Paprika (Pimentón) (sweet or bittersweet)
- 1 pinch Saffron Threads (toasted and crushed)
The Liquid Gold
- 1 liter Seafood Stock (Fumet) (high quality, kept hot)
- 1/2 cup Dry White Wine (such as Albariño)
- to taste Salt
For Garnish and Serving
- 1/4 cup Fresh Parsley (finely chopped)
- 1 Lemon (cut into wedges)
- 1/2 cup Alioli (garlic mayonnaise for dolloping)
👨🍳 Instructions
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1
Place your paella pan (around 34-36cm) over medium heat and add 2 tablespoons of olive oil. Add the fideo noodles and toast them, stirring constantly, until they turn a deep golden brown. Remove the noodles and set aside.
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2
Increase heat to medium-high. Add another tablespoon of oil and sear the prawns for 1 minute per side until they just turn pink. Remove and set aside.
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3
In the same pan, sear the monkfish chunks and calamari rings for 2-3 minutes until golden. Remove and set aside with the prawns.
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4
Reduce heat to medium. Add the remaining oil and the grated onion. Cook slowly for 8-10 minutes until the onion is translucent and starting to caramelize.
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5
Stir in the minced garlic and cook for 1 minute until fragrant. Add the tomato purée and cook until the water has evaporated and the tomato becomes dark and jammy.
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6
Stir in the smoked paprika and crushed saffron. Immediately pour in the white wine, scraping the bottom of the pan to release any flavorful browned bits (deglazing).
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7
Return the toasted noodles to the pan, stirring well to ensure every strand is coated in the tomato and spice base.
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8
Pour in the hot seafood stock. Increase the heat to high and bring to a vigorous boil. Taste the broth and add salt if necessary; it should taste slightly over-seasoned as the noodles will absorb it.
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9
Cook on high for about 6-7 minutes without stirring. You want the noodles to absorb the liquid and begin to stand upright.
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10
Arrange the seared prawns, monkfish, and calamari artistically over the top of the noodles. Reduce heat to medium-low.
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11
Continue cooking for another 3-5 minutes until the liquid is fully absorbed. Listen for a slight crackling sound—this is the 'socarrat' (the delicious toasted crust) forming on the bottom.
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12
Remove the pan from the heat. Cover with a clean kitchen towel and let it rest for 5 minutes. This allows the textures to settle and the noodles to finish softening.
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13
Garnish with fresh parsley and lemon wedges. Serve directly from the pan with a generous side of alioli.
💡 Chef's Tips
Toasting the noodles is non-negotiable; it prevents them from becoming mushy and provides a nutty depth. Use a wide, shallow pan to maximize the surface area for the noodles to stand up and for the crust to form. Always use hot stock to maintain the cooking temperature and ensure even absorption. Avoid stirring the noodles once the stock is added; this allows the 'socarrat' (caramelized bottom) to develop perfectly. If you can't find Spanish fideo, use angel hair pasta broken into 1-inch pieces.
🍽️ Serving Suggestions
A chilled glass of dry Spanish Rosado or a crisp Albariño white wine. A simple green salad with a sharp sherry vinaigrette to cut through the richness. Extra homemade Alioli served in a small bowl for those who love a creamy, garlic kick. Warm crusty bread to soak up any remaining juices from the seafood. Freshly squeezed lemon juice over the entire pan just before eating to brighten the flavors.