Recipes
Seafood
Paella
Fideuà (Spanish seafood noodle paella)

Fideuà (Spanish seafood noodle paella)

Name: Fideuà (Spanish seafood noodle paella)
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Cuisine: Spanish recipes
Ingredients: 3 tbsp olive oil; ½ large Spanish onion, chopped; 1 green pepper, chopped; 150g prepared squid, chopped into 1cm pieces (see delicious. Kitchen for a guide to squid prep); ¼-½ tsp saffron, toasted in a dry pan; 1 tsp smoked sweet pimentos (see Know-how); 1 tsp smoked hot pimenton (see Know-how); 2 large fresh tomatoes on the vine, finely chopped; 1 fat garlic clove, crushed; 100g frozen peas; 2 fresh bay leaves; 3 fresh thyme sprigs; 650ml chicken stock; 500g fideu pasta (see tip); 200g sustainable peeled raw tiger prawns (we used frozen Big & Juicy prawns, from Waitrose); 200g vac-packed cooked Scottish mussels, in the shells if possible, drained; Lemon wedges for squeezing; You’ll also need…; 34-36cm paella pan or large shallow casserole

Medium
August 2019

Medium
August 2019

Test kitchen approved

Serves 6
Hands-on time 40 min, plus resting

This much-loved Valencian seafood noodle paella, called fideuà, is the ideal one-pan supper, with everyone diving into the finished creation to nab the choicest morsels.

Prefer a meatier paella? Take a look at our chicken paella with squid and beans.

Nutrition: For 6

Calories: 441kcals
Fat: 8.4g fat (1.4g saturated)
Protein: 24.6g
Carbohydrates: 63.6g (4.8g sugars)
Fibre: 6.3g
Salt: 0.8g

Nutrition: per serving

Calories: 441kcals
Fat: 8.4g fat (1.4g saturated)
Protein: 24.6g
Carbohydrates: 63.6g (4.8g sugars)
Fibre: 6.3g
Salt: 0.8g

Save recipe

Save

Save recipe Print

Rate

Ingredients

3 tbsp olive oil
½ large Spanish onion, chopped
1 green pepper, chopped
150g prepared squid, chopped into 1cm pieces (see delicious. Kitchen for a guide to squid prep)
¼-½ tsp saffron, toasted in a dry pan
1 tsp smoked sweet pimentos (see Know-how)
1 tsp smoked hot pimenton (see Know-how)
2 large fresh tomatoes on the vine, finely chopped
1 fat garlic clove, crushed
100g frozen peas
2 fresh bay leaves
3 fresh thyme sprigs
650ml chicken stock
500g fideu pasta (see tip)
200g sustainable peeled raw tiger prawns (we used frozen Big & Juicy prawns, from Waitrose)
200g vac-packed cooked Scottish mussels, in the shells if possible, drained
Lemon wedges for squeezing

You’ll also need…

34-36cm paella pan or large shallow casserole

Method

Heat the olive oil in the pan over a medium-high heat, then fry the onion and pepper until soft (about 8 minutes). Stir in the squid and cook for 1-2 minutes, then add the saffron and both types of pimentón, stirring for a minute over the heat. Add the tomatoes and garlic.
Stir in the peas and herbs, then pour in the stock. Season well. Bring to a simmer, then stir in the pasta. Bring back to the boil and bubble over a medium-high heat, uncovered, for 5 minutes.
Push the prawns into the pasta, then simmer for 5 minutes. Add the mussels, tucking the hinges down into the pasta. Cover the pan with 2 sheets of thick foil and simmer for 5-10 minutes over the heat until all the mussels are heated through.
Take the pan off the heat and set aside to rest for 5 minutes, covered with the foil. Serve with lemon wedges for squeezing.

delicious. tips

Fideu pasta resembles short strands of spaghetti. Buy it at ocado.com or brindisa.com. Or use fine angel hair pasta, broken into strands.
Albariño, northwest Spain’s seafood-friendly dry white, is a refreshing partner.

Recipe By

The delicious. food team

Fancy getting a copy in print?

Subscribe to our magazine