Main CourseDinner

Seafood Fideuà

Name: Seafood Fideuà
Prep time: 25 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: spanish
Ingredients: 30 ml olive oil; 1 pcs onion finely chopped; 3 clove garlic minced; 1 pcs red bell pepper diced; 400 g canned crushed tomatoes; 1 tsp smoked paprika; 0.25 tsp saffron threads; 1,000 ml fish stock warm; 250 g fideo noodles (dried durum-wheat vermicelli) short, thin noodles; 200 g shrimp peeled and deveined; 200 g calamari cleaned and cut into rings; 500 g mussels scrubbed and de-bearded; 1 pcs lemon cut into wedges; 2 tbsp fresh parsley chopped; 1 pinch salt; 1 pinch black pepper

This traditional Spanish dish features short pasta noodles cooked in a rich seafood broth, infused with saffron and paprika. It's a flavorful and satisfying meal, perfect for a gathering.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 369 kcal

Allergen information: may contain celery, crustaceans, fish, and molluscs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

30 mlolive oil
1 pcsonion, finely chopped
3 clovegarlic, minced
1 pcsred bell pepper, diced
400 gcanned crushed tomatoes
1 tspsmoked paprika
0.25 tspsaffron threads
1,000 mlfish stock, warm
250 gfideo noodles (dried durum-wheat vermicelli), short, thin noodles
200 gshrimp, peeled and deveined
200 gcalamari, cleaned and cut into rings
500 gmussels, scrubbed and de-bearded
1 pinchsalt
1 pinchblack pepper

garnish

1 pcslemon, cut into wedges
2 tbspfresh parsley, chopped

Equipment

paella pan · wooden spoon · cutting board · knife

The method

Step by step

1
Heat olive oil in a large paella pan or wide, shallow skillet over medium heat.
About 2 min
Cook’s note: Ensure your pan is wide enough to allow the pasta to cook in a single layer.
2
Add onion and red bell pepper to the pan and sauté until softened, about 5-7 minutes.
About 7 min
3
Stir in garlic, smoked paprika, and saffron threads, cooking for another minute until fragrant.
About 1 min
4
Pour in canned crushed tomatoes and simmer for 5 minutes, allowing the flavors to meld.
About 5 min
5
Add warm fish stock to the pan, bring to a gentle simmer, and season with salt and black pepper to taste.
About 5 min
Cook’s note: Taste the stock and adjust seasoning before adding the pasta.
6
Stir in fideo pasta, spreading it evenly across the bottom of the pan.
About 1 min
Cook’s note: Do not stir too much after adding the pasta; allow it to cook undisturbed for a crispy bottom.
7
Cook for 8-10 minutes, or until the pasta is almost al dente and has absorbed most of the liquid.
About 10 min
8
Nestle the shrimp, calamari, and mussels into the pasta.
About 1 min
Cook’s note: Arrange the seafood evenly for consistent cooking.
9
Cover the pan and continue cooking for another 5-7 minutes, or until the shrimp are pink, calamari is tender, and mussels have opened.
About 7 min
Cook’s note: Discard any mussels that do not open.
10
Remove from heat and let the fideuà rest, covered, for 5 minutes before serving.
About 5 min
Cook’s note: This resting period allows the flavors to fully develop and the pasta to absorb any remaining liquid.
11
Garnish with fresh parsley and lemon wedges before serving.

Per serving

Nutrition

74%Score

Calories: 368.5kcal
Protein: 43.1g
Carbs: 21.1g
Fat: 12.8g
Fibre: 3.4g
Sugar: 7.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover fideuà in an airtight container in the refrigerator.

Reheating

Reheat gently in a skillet over low heat, adding a splash of water or stock if needed, until warmed through.