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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

By: Delicious. food team

Published: 3 Sep 19
Updated: 18 Mar 24

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.

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

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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

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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.

Recipe from August 2019 Issue

Nutrition

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

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.