How to Make Fideua

6 servings
35 min

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How to make Fideua is simple and you will need fideos, squids, shrimp, mussels, and vegetables.

Fideua is a dish that comes from the eastern part of Spain. In Valencia, it is a very typical dish that uses different varieties of fish and shellfish. The dish is very similar to paella but instead of rice, we will be using noodles. These noodles can be either thin or thick. For this recipe, I recommend buy a thicker pasta with a longer cooking time.


This dish is great for the summer and if you choose to use a large paella pan, you will need a paella heater or simply add the paella pan on a grill. I used a very large saucepan with a cover for this, but feel free to use whatever you prefer.


How to make Fideua

In a large saucepan on medium high heat, add olive oil and wait for it to shimmer. Add the fideos and cook until toasted and golden. Remove the fideos and set aside on a plate.


Add more oil if needed and stir in the onion and bell pepper and cook until soft, about 5 minutes. Add the squid and cook for 3-4 minutes, occasionally stirring. Pour in the wine, bring to a boil, and wait for it to evaporate. Pour in the broth and crush the saffron threads and sprinkle into the broth. Return the noodles back into the pot, as well as the mussels and shrimp. Cook for 10 minutes, or until the pasta is al dente. Remove the fideua from the burner, cover (if using paella pan, use aluminum foil), and let it rest for 5 minutes.


The fideo cooking time varies from brand to brand. You must check on the packaging to see how long it takes for your noodles to cook through.


Other dishes to try
  • SPICY LATIN CHICKEN PAELLA
  • CHICKEN AND SHELLFISH PAELLA
  • POLLO GUISADO

Recipe details

  • 6  servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients


  • 3 tablespoons olive oil
  • ½ pound of shrimp, cleaned and deveined
  • 1 pound mussels
  • ½ pound of squid rings
  • 2 cloves of garlic, minced
  • ½ onion, chopped
  • 1 bell pepper, diced
  • 1 tsp paprika
  • A pinch of saffron
  • 1 lb thick fideos or spaghetti cut into thirds
  • 6 cups hot fish or seafood stock
  • Lemon wedges, for serving

Instructions


In a large saucepan on medium high heat, add olive oil and wait for it to shimmer. Add the fideos and cook until toasted and golden. Remove the fideos and set aside on a plate.
Add more oil if needed and stir in the onion and bell pepper and cook until soft, about 5 minutes.
Add the squid and cook for 3-4 minutes, occasionally stirring.
Pour in the wine, bring to a boil, and wait for it to evaporate. Pour in the broth and crush the saffron threads and sprinkle into the broth.
Return the noodles back into the pot, as well as the mussels and shrimp.
Cook for 10 minutes, or until the pasta is al dente.
Remove the fideua from the burner, cover (if using paella pan, use aluminum foil), and let it rest for 5 minutes.

Tips

  • The fideo cooking time varies from brand to brand. You must check on the packaging to see how long it takes for your noodles to cook through.

Maxine
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