📝 About This Recipe
Born on the golden shores of Gandia, Fideuà is the charismatic Catalan cousin of Paella, trading rice for short, toasted noodles that soak up brine and spice like a sponge. This dish is a masterclass in texture, featuring crisp-bottomed pasta, tender rings of squid, and succulent prawns bathed in a deep, saffron-infused seafood fumet. It is a celebratory, communal masterpiece that captures the very essence of the Mediterranean spirit in every smoky, savory bite.
🥗 Ingredients
The Pasta and Aromatics
- 400 grams Fideo noodles (Short, thin pasta; size no. 2 or no. 3 is traditional)
- 4 tablespoons Extra virgin olive oil (High quality Spanish oil preferred)
- 1/2 teaspoon Saffron threads (Lightly toasted and crushed)
- 1 teaspoon Smoked Spanish Paprika (Pimentón) (Dulce/sweet variety)
The Seafood
- 8-12 pieces Large King Prawns (Shell-on for maximum flavor)
- 300 grams Monkfish or Halibut (Cut into 1-inch bite-sized chunks)
- 250 grams Squid (Cleaned and sliced into rings)
- 500 grams Clams or Mussels (Scrubbed and de-bearded)
The Sofrito and Liquid
- 1 liter Seafood Stock (Fumet) (High quality, kept hot in a separate pot)
- 2 pieces Grated Tomato (Fresh vine-ripened, skins discarded)
- 1 small Onion (Finely minced)
- 3 pieces Garlic cloves (Minced)
- to taste Salt and Black Pepper
For Garnish and Serving
- 1/4 cup Fresh Parsley (Finely chopped)
- 1 piece Lemon (Cut into wedges)
- 1/2 cup Allioli (Garlic Mayonnaise) (For dolloping on top)
👨🍳 Instructions
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1
Place your paella pan (or a wide, shallow skillet) over medium heat with 2 tablespoons of olive oil. Add the fideo noodles and toast them, stirring constantly, until they turn a deep golden brown and smell nutty. Remove the noodles and set aside.
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2
Increase heat to medium-high and add the remaining oil. Sear the prawns for 1 minute per side until they just turn pink but aren't fully cooked. Remove and set aside.
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3
In the same oil, sear the monkfish chunks and squid rings for 2 minutes until golden. Remove and set aside with the prawns.
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4
Lower the heat to medium. Add the minced onion to the pan, scraping up any browned seafood bits. Sauté for 5-7 minutes until translucent and soft.
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5
Stir in the minced garlic and cook for 1 minute until fragrant. Add the grated tomato and cook for another 5 minutes until the water has evaporated and the mixture is thick and dark (this is your sofrito).
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6
Stir in the smoked paprika and crushed saffron. Immediately return the toasted noodles to the pan and stir well to coat every strand in the aromatic base.
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7
Pour in the hot seafood stock. The liquid should just cover the noodles. Season with a pinch of salt (remembering the stock may already be salty).
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8
Increase heat to high and bring to a boil. Let it cook vigorously for about 5 minutes without stirring. This helps develop the 'socarrat' (the crusty bottom).
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9
Reduce heat to medium-low. Arrange the monkfish, squid, and clams/mussels on top of the noodles, pushing them slightly into the liquid.
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10
Place the seared prawns on top in a decorative circular pattern. Continue simmering for another 6-8 minutes until the liquid is absorbed and the noodles are tender (they may start to curl upward).
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11
Listen for a faint crackling sound—this is the sign that the bottom is crisping. Turn off the heat immediately.
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12
Cover the pan with a clean kitchen towel or foil and let it rest for 5 minutes. This final steam ensures the top layer of noodles is perfectly cooked.
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13
Garnish with fresh parsley and lemon wedges. Serve directly from the pan with a generous side of allioli.
💡 Chef's Tips
Toasting the noodles is non-negotiable; it prevents them from becoming mushy and adds a distinct popcorn-like aroma. Always use a wide pan; the goal is evaporation and a thin layer of pasta, not a deep pot of stew. Use the best seafood stock you can find or make your own with shrimp shells and fish bones for a professional depth of flavor. Resist the urge to stir the pasta once the liquid is added; you want those bottom noodles to caramelize into the legendary 'socarrat'. If you can't find fideo noodles, you can break angel hair pasta or thin spaghetti into 1-inch pieces.
🍽️ Serving Suggestions
A chilled glass of crisp Spanish Albariño or a dry Rosé cuts through the richness of the seafood beautifully. Serve with a side of 'Pan con Tomate' (toasted bread rubbed with garlic and tomato) for an authentic Catalan feast. A simple green salad with a sharp sherry vinaigrette provides a refreshing contrast to the savory noodles. Always provide an extra bowl for discarded shells to keep the dining experience elegant. A dollop of homemade allioli is essential—the creamy garlic punch elevates the saffron notes to another level.