Fideuà (Valencian Noodle Paella with Seafood)
In short: Toasted thin noodles simmered in fish stock with squid and shrimp until the broth is absorbed, a Valencian cousin of paella served with alioli. It takes about 1 h in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 35 min
- Resting
- 3 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
Fideuà is a seafood dish of the Valencian coast, cooked like paella but with short, thin noodles instead of rice. The noodles are toasted first, then simmered in a rich fish stock until they soak it up and the top crisps slightly. Many diners find it lighter than paella. It is served with alioli and lemon, and eaten straight from the pan.
Instructions
- Heat 2 tbsp of the oil in a 36 cm (14 in) paella pan or very wide skillet over medium-high heat. Sear the shrimp for 1 minute per side until pink, then set them aside.
- In the same pan, cook the squid for 2 minutes. Add the tomato and garlic and cook 4 minutes, until thick. Stir in the paprika and saffron.
- Pour in the hot stock, bring to a boil and season with the salt. It should taste well seasoned, since the noodles absorb most of it.
- While the stock simmers, toast the noodles in a separate skillet with the other 2 tbsp oil for 4 to 5 minutes, stirring, until deep golden. Do not let them burn.
- Scatter the noodles over the simmering stock. Cook over medium-high heat for 6 minutes, then medium-low for 4 to 5 minutes, shaking the pan but not stirring, until the noodles are al dente and the liquid is gone.
- Nestle the shrimp on top for the last 3 minutes. Rest the pan off the heat for 3 minutes, then serve with lemon wedges and alioli.
Tips
- Broken spaghetti or capellini replaces fideo easily. Break it into short pieces and toast it for slightly longer, as thicker pasta takes more time.
- For a crisper top, slide the pan under a hot broiler for 1 to 2 minutes at the end. Watch closely, because thin noodles scorch fast.
Questions and answers
What is the difference between fideuà and paella?
Paella uses rice, fideuà uses short, thin noodles. Fideuà noodles are toasted before simmering, and the dish is often served with alioli.
Can I use shellfish stock?
Yes. A stock made from shrimp heads and shells gives the deepest flavor. Simmer the shells with an onion and a bay leaf for 20 minutes, then strain.
Can I make fideuà without squid?
Yes. Use more shrimp, mussels or clams, or white fish chunks added in the last 5 minutes. Cut the stock to 900 ml if you skip the squid.
How long does it take to make Fideuà (Valencian Noodle Paella with Seafood)?
About 1 h in total: 25 min of preparation and 35 min of cooking.
How many calories are in Fideuà (Valencian Noodle Paella with Seafood)?
About 520 kcal per serving, with 29 g of protein, 65 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 65 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 750 mg |
Estimated values, calculated from the ingredients.
