Fideuà (Valencian Noodle Paella with Seafood)
The Quirky Foodster Team
Ingredients
- Fideo noodles (or broken spaghetti) — 400 g (14.1 oz)
- Mixed seafood (prawns, squid, mussels) — 500 g (1.1 lb)
- White fish fillet, cubed — 200 g (7.1 oz)
- Onion, finely chopped — 1
- Tomatoes, grated — 2
- Garlic cloves, minced — 3
- Fish or seafood stock — 1 L (4 1/4 cups)
- Sweet paprika — 1 tsp
- Of saffron threads — pinch
- Olive oil — 80 ml (1/3 cup)
- Salt — to taste
- Alioli, to serve
Method
- Heat olive oil in a wide paella pan. Sear the seafood briefly and set aside.
- In the same pan, sauté onion until soft, then add garlic and grated tomato, cooking until reduced.
- Stir in paprika, then add the noodles and toast for 2 minutes, coating them in the sofrito.
- Pour in hot stock infused with saffron, spread noodles evenly, and simmer without stirring for 10 minutes.
- Nestle the seared seafood and fish over the noodles and cook a further 8-10 minutes until liquid is absorbed and noodle tips are lightly crisped.
- Rest 5 minutes off heat, then serve with a spoonful of alioli.
Introduction: Fideuà hails from Valencia's coastal Gandía and was reputedly invented when a fisherman's boat ran short of rice.
Cultural Background: Fideuà hails from Valencia's coastal Gandía and was reputedly invented when a fisherman's boat ran short of rice. Short toasted noodles replace rice in this seafood dish, cooked in a wide pan the same way as paella and often finished with a dollop of alioli.
Tips: Toasting the noodles before adding stock is essential for flavour and prevents mushiness. Avoid stirring once the stock is added, as with paella.
Variations: 10 Spain — World Cookbook Project Full Recipes Fideuà negra uses squid ink for a dramatic black version. Landlocked variations swap seafood for rabbit or chicken.
Nutrition: Approx. 480 kcal, 30g protein, 55g carbohydrate, 15g fat per serving.
FAQs:
Q: Can I use regular pasta?
A: Yes, broken spaghetti or vermicelli work well if fideo noodles aren't available.
Q: Is a paella pan required?
A: A wide, shallow pan helps even cooking, but any large skillet works.
- Fideo noodles (or broken spaghetti) — 400 g (14.1 oz)
- Mixed seafood (prawns, squid, mussels) — 500 g (1.1 lb)
- White fish fillet, cubed — 200 g (7.1 oz)
- Onion, finely chopped — 1
- Tomatoes, grated — 2
- Garlic cloves, minced — 3
- Fish or seafood stock — 1 L (4 1/4 cups)
- Sweet paprika — 1 tsp
- Of saffron threads — pinch
- Olive oil — 80 ml (1/3 cup)
- Salt — to taste
- Alioli, to serve
Please log in to leave a comment.