Fideuà (Spanish Seafood Noodle Paella)
A Spanish coastal dish featuring short noodles toasted then simmered in seafood broth with shrimp, mussels, and squid. Crispy exterior and creamy interior make this paella's lesser-known sibling absolutely irresistible.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 5 tbsp extra-virgin olive oil
- 10 oz short pasta (fideos or vermicelli, broken into 1-inch pieces)
- 1 whole large yellow onion, diced small
- 4 whole large garlic cloves, minced
- 1 whole large ripe tomato, grated on a box grater
- 4 cups good-quality seafood stock, warm
- ¼ tsp saffron threads
- 12 whole large shrimp (16-20 count), peeled and deveined
- 2 whole medium squid, cleaned and sliced into 1/4-inch rings
- 12 whole live mussels in shell, cleaned and debearded
- ½ cup dry white wine
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika
- 3 tbsp fresh parsley leaves, finely chopped
- 1 whole fresh lemon, cut into wedges
Instructions
- 1
Warm 4 cups of seafood stock in a small pot over medium heat. Steep 0.25 tsp of saffron threads in the warm stock for 5 minutes so the threads release their color and earthy flavor. Keep the stock warm on low heat.
- 2
Pat 12 large shrimp completely dry with paper towels and season lightly with salt and pepper. Prepare 2 medium squid by cleaning and slicing into 1/4-inch rings — discard the heads and innards, rinse the tubes and tentacles thoroughly, then slice. Pat dry. Inspect and clean 12 live mussels under cold running water, scrubbing the shells and removing any beards by pinching and pulling toward the hinge — discard any mussels with cracked shells or those that don't close when tapped.
- 3
Set a 14-inch paella pan or wide, shallow 12-inch skillet over medium heat. Pour in 5 tbsp of extra-virgin olive oil and let it warm for 1 minute until it ripples easily across the surface.
- 4
Add 10 oz of broken fideos (short pasta pieces) to the hot oil and stir constantly with a wooden spoon. Toast the noodles until they turn deep golden-brown and smell nutty, about 5-7 minutes — this develops a rich, toasted flavor that defines the dish. Do not burn them; they should be a warm caramel color, not dark brown.
- 5
Push the toasted noodles to the sides of the pan and add 1 large diced yellow onion to the center. Sauté, stirring occasionally, until the onion turns translucent and the edges just begin to soften, about 3-4 minutes. You should hear a gentle, steady sizzle.
- 6
Add 4 minced large garlic cloves and 0.5 tsp of smoked paprika to the onions and stir vigorously for about 30 seconds until fragrant. The paprika will perfume the oil and coat the noodles evenly.
- 7
Grate a large ripe tomato on a box grater directly into the pan (the skin will stay in your hand) and stir constantly for 2 minutes, allowing the tomato to caramelize slightly and reduce in volume. The mixture should darken and concentrate.
- 8
Pour in 0.5 cup of dry white wine and scrape the bottom of the pan with a wooden spoon to release any stuck bits of caramelized noodles and vegetables — this fond adds tremendous depth. Simmer uncovered for 1-2 minutes until most of the wine has evaporated and you smell just a hint of alcohol remaining.
- 9
Pour the warm saffron-infused seafood stock into the pan and stir well to combine. Nestle the shrimp and squid directly into the noodle mixture, distributing them evenly. Bring to a gentle simmer over medium-high heat.
- 10
Once the liquid reaches a gentle simmer (tiny bubbles breaking the surface), stop stirring and let the fideuà cook undisturbed for 12-15 minutes. You want some of the noodles on the bottom to make contact with the hot pan and develop a thin, golden, crispy crust called the socarrat — the real treasure of this dish. Listen for a very gentle crackling sound after about 10 minutes; this is the socarrat forming.
- 11
After 12 minutes, arrange 12 cleaned mussels on top of the noodles, hinge-side down, so they nestle slightly into the mixture. Cover the pan loosely with foil and continue cooking until the mussels have opened (their shells will gape slightly), about 4-5 minutes. Discard any mussels that remain stubbornly closed.
- 12
Check the noodles for doneness by tasting a bite — they should be tender with just a slight resistance, and the liquid should be almost completely absorbed. Taste and adjust seasoning with fine sea salt and freshly ground black pepper.
- 13
Remove the pan from heat and let it rest, covered with foil, for 2 minutes — this allows the residual heat to finish cooking any remaining liquid and lets the flavors settle.
- 14
Scatter 3 tbsp of finely chopped fresh parsley over the top of the fideuà. Serve directly from the pan at the table, spooning onto individual plates to show off the beautiful arrangement of shrimp, squid, and mussels. Accompany with fresh lemon wedges for squeezing over each bite.
Tools you’ll need
- 14-inch paella pan or 12-inch shallow skillet
- small saucepan
- wooden spoon
- box grater
- instant-read thermometer (optional)
- paper towels
- aluminum foil
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
