📝 About This Recipe
Born in the fishing ports of Gandia, Fideuá is the coastal cousin of the classic Paella, swapping rice for short, toasted pasta noodles that soak up the sea's essence. This dish is a masterclass in texture, featuring toasted 'fideo' noodles that stand upright as they absorb a rich, saffron-infused seafood fumet. It is a celebratory, one-pan masterpiece that captures the sun-drenched flavors of the Spanish Mediterranean in every bite.
🥗 Ingredients
The Noodles & Aromatics
- 400 grams Fideuá noodles (Fideo No. 2) (short, thin pasta tubes; can substitute with broken angel hair)
- 4-5 tablespoons Extra virgin olive oil (Spanish Picual or Arbequina preferred)
- 1/2 teaspoon Saffron threads (lightly toasted and crushed)
- 1 tablespoon Spanish sweet smoked paprika (Pimentón) (ensure it is the 'dulce' variety)
The Seafood
- 8-12 pieces Large King Prawns or Gambas (shell-on for maximum flavor)
- 300 grams Monkfish or Cod fillet (cut into 1-inch bite-sized chunks)
- 250 grams Squid or Cuttlefish (cleaned and sliced into rings or small cubes)
- 500 grams Mussels or Clams (scrubbed and debearded)
The Sofrito & Liquid
- 1 liter High-quality seafood stock (Fumet) (kept hot on a low simmer)
- 2 large Grated tomato (ripe tomatoes, halved and grated, skins discarded)
- 4 pieces Garlic cloves (finely minced)
- 1 small Spanish onion (very finely diced)
- to taste Salt (be generous as pasta absorbs salt)
For Garnish & Serving
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 1 large Lemon (cut into wedges)
- 1/2 cup Alioli (Garlic Mayonnaise) (for dolloping on top)
👨🍳 Instructions
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1
Place your paella pan (approx. 15-17 inches) over medium heat and add 2 tablespoons of olive oil. Once shimmering, add the dry noodles and toast them, stirring constantly, until they turn a deep golden brown. This 'rossetjat' technique adds a nutty depth. Remove noodles and set aside.
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2
Increase heat to medium-high. Add another tablespoon of oil and sear the prawns for 1-2 minutes per side until they just turn pink. Remove and set aside (they will finish cooking later).
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3
In the same oil, sear the monkfish chunks and squid rings for 2 minutes until lightly browned. Move them to the outer edges of the pan where the heat is lower.
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4
In the center of the pan, add the onion and cook until translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant but not browned.
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5
Stir in the grated tomato. Cook the mixture down for 5-7 minutes until the water has evaporated and the tomato becomes a thick, dark red paste (the sofrito).
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6
Stir in the smoked paprika and crushed saffron. Immediately return the toasted noodles to the pan and stir for 30 seconds to coat every strand in the sofrito essence.
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7
Pour in the hot seafood stock. The liquid should just cover the noodles. Increase heat to high and bring to a vigorous boil. Season with salt—the broth should taste slightly over-salted at this stage.
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8
Spread the noodles evenly across the pan. Do not stir from this point forward! Let it boil rapidly for about 8-10 minutes.
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9
As the liquid reduces, nestle the mussels, clams, and the partially cooked prawns and fish back into the pan in an attractive pattern.
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10
Lower the heat to medium-low. Continue cooking for another 5 minutes until the liquid is fully absorbed and you hear a faint crackling sound—this is the 'socarrat' (caramelized bottom layer) forming.
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11
Check if the noodles are 'standing up' (a sign of a perfect Fideuá). Turn off the heat, cover the pan with a clean kitchen towel, and let it rest for 5 minutes.
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12
Garnish with fresh parsley and lemon wedges. Serve directly from the pan with a side of authentic alioli.
💡 Chef's Tips
Always use a wide, flat paella pan to ensure the liquid evaporates evenly and the noodles can toast properly. Never stir the pasta once the broth is added; this allows the noodles to develop the 'socarrat' crust and stand upright. If you can't find Fideuá noodles, use Angel Hair pasta broken into 1-inch pieces. Using a homemade seafood stock (made from shrimp shells and fish bones) is the single biggest flavor upgrade you can make.
🍽️ Serving Suggestions
Pair with a crisp, cold Spanish white wine like an Albariño or a Rueda Verdejo. Serve with a side of crusty pan rústico to soak up any remaining juices. A simple green salad with a sharp sherry vinaigrette cuts through the richness of the alioli. For a traditional touch, serve a chilled glass of dry Rosado (Rosé) from Navarra.