Fideuà

Name: Fideuà
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400g Fideo, short, thin pasta, no. 2–3; 12 large Prawns, or Shrimp; shell-on; 500g Mussels, scrubbed and debearded; 300g Squid, or cuttlefish; cleaned and cut into rings/pieces; 300g Monkfish, or firm white fish; cut into chunks; 4 tbsp Extra Virgin Olive Oil; 2 Tomatoes, ripe, grated (about 200 g pulp); 3 cloves of Garlic, finely chopped; 1 Dried Ñora Pepper, soaked, seeded and finely chopped; or 1 tbsp ñora paste; 1 tsp Sweet Paprika, pimentón dulce; 1.2 l Fish Stock, hot; 1 tbsp Parsley, fresh, finely chopped; 1 Lemon, cut into wedges; 2 cloves of Garlic, crushed to a paste; 150ml Olive Oil, mild extra-virgin or light olive oil; 1 tsp Lemon Juice; 1 pinch of Salt; 1 pinch of Saffron Threads; Some Salt, to taste

Fideuà is a golden, seafood-packed noodle dish from the Mediterranean that tastes like a beachside feast — smoky, saffron-scented broth absorbed into toasted short noodles and topped with plump prawns and mussels. Crisped edges, a fragrant tomato-ñora sofrito, and a bright squeeze of lemon make every bite layered and irresistible. Serve straight from the pan for a convivial, impressive meal.

Fideuà is a golden, seafood-packed noodle dish from the Mediterranean that tastes like a beachside feast — smoky, saffron-scented ... Show more

Traditional Spanish Recipe

Health Grade

B · Healthy

Rating

4.2

Time

1 hr

Price

5,40 €

Calories

1050 kcal

healthy

one pot

high protein

low sugar

Method

Make the allioli

Crush 2 cloves of Garlic with a pinch of Salt until they form a smooth paste, then whisk in the Lemon Juice. Drizzle in the Olive Oil very slowly at first, whisking constantly, until the sauce thickens and turns pale, creamy, and glossy. Set the allioli aside while you cook.

Prep the seafood

Cover the Dried Ñora Pepper with hot water and leave it for 10 minutes to soften. While it soaks, scrub and debeard the Mussels, rinse the Prawns and pat them dry, clean the Squid, slice it into rings or bite-size pieces, and cut the Monkfish into even chunks. Grate the Tomato, chop the remaining garlic, and finely chop the Parsley. Drain the ñora, split it open, discard the seeds, and chop the flesh very finely.

Heat the pan

Set a paella pan over medium-high heat with the Extra Virgin Olive Oil and let it get properly hot until the oil shimmers.

Sear the seafood

Add the Prawns and sear them briefly on both sides until the shells turn bright orange, then move them to a plate. Sear the Squid and Monkfish in the same pan, working in batches if needed, just until they pick up a little color and start to turn opaque.

Build the sofrito

Lower the heat to medium and, if the pan looks dry, add a splash more oil. Stir in the remaining garlic and the chopped ñora, cook for about a minute until fragrant, then add the Sweet Paprika and the grated tomato with a little salt. Cook, stirring often, until the mixture turns deep red, thick, and jammy and the oil starts to separate at the edges.

Toast the noodles

Stir in the Fideo and coat every strand in the sofrito. Keep tossing for 2 minutes until the noodles look glossy and smell lightly nutty.

Add stock

Pour in the hot Fish Stock and stir in the Saffron Threads so the broth turns golden. Bring the pan to a lively simmer, spread the noodles evenly, and cook for 8 minutes without stirring; then nestle the reserved seafood and the Mussels on top and cook 3 minutes more, just until the mussels open and the noodles are tender but still a little firm. Discard any mussels that stay closed.

Rest briefly

Take the pan off the heat, cover it loosely with a clean towel, and let the fideuà rest for 5 minutes so the broth settles into the noodles.

Serve the fideuà

Spoon the fideuà straight from the pan, scatter over the chopped Parsley, and add the Lemon wedges on the side. Serve the allioli alongside so everyone can spoon a little over each serving.