Fideuà is a traditional Spanish dish originating from the coastal region of Valencia. It’s similar to paella but made with short, thin noodles called “fideos” instead of rice. This flavorful seafood dish is cooked in a large, shallow pan and is brimming with the essence of the sea, thanks to a rich broth made from fish and shellfish. The noodles absorb the broth, becoming tender and infused with the taste of saffron and smoked paprika. The result is a delightful, golden-topped dish that is both hearty and comforting, perfect for a special meal or gathering.
Fideuà Recipe
Ingredients:
- 200g fideos (short, thin pasta)
- 500g mixed seafood (squid, prawns, clams, mussels)
- 1 liter fish stock
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 large tomato, grated
- 1 tsp smoked paprika
- Pinch of saffron threads (optional)
- 1 tbsp olive oil
- Salt and pepper, to taste
- Lemon wedges, for serving
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the seafood: Clean the seafood and set aside. If you’re using clams or mussels, scrub them and discard any that are open or cracked.
- Sauté the noodles: In a large, shallow pan (paella pan or large skillet), heat olive oil over medium heat. Add the fideos and cook, stirring frequently, until they turn golden brown, about 4–5 minutes. Remove the noodles from the pan and set aside.
- Cook the aromatics: In the same pan, add a bit more olive oil if necessary. Sauté the chopped onion and garlic until softened and fragrant, about 5 minutes. Stir in the grated tomato and cook until the mixture thickens slightly, about 3 minutes.
- Add spices: Stir in the smoked paprika and saffron threads (if using), allowing the flavors to meld for about a minute.
- Simmer with stock: Pour in the fish stock, season with salt and pepper, and bring to a simmer.
- Add seafood and noodles: Gently add the seafood into the simmering broth, followed by the toasted noodles. Stir everything together, ensuring the noodles are submerged in the stock.
- Cook the fideuà: Let the fideuà cook, uncovered, until the noodles have absorbed most of the stock and the seafood is cooked through, about 10–12 minutes. If the noodles start to dry out before they’re fully cooked, add a bit more stock or water as needed.
- Crisp the top (optional): For a crispy top, place the pan under a hot broiler for 2–3 minutes, watching carefully to avoid burning.
- Serve: Garnish with fresh parsley and lemon wedges. Serve the fideuà hot, squeezing lemon over the top for an extra burst of flavor.
Enjoy this delightful taste of Spain, best paired with a crisp white wine or refreshing sangria!
