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Fideuà

Name: Fideuà
Total time: 40 min
Yield: Serves 3
Cuisine: Spain
Ingredients: 250g Fideo Noodles; 150g Shrimp, shell-on; 100g Squid; 150g Clams; 1 Tomato (grated); 500ml Seafood Stock; 1 tsp Paprika; A pinch Saffron; 2 cloves Garlic; 3 tbsp Olive oil

Noodles

⏱ 40 min

👥 Serves 3

Difficulty ⭐⭐

A paella-style seafood dish made with thin noodles instead of rice, from Valencia.

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📖 The Story Behind This Dish

Fideuà swaps paella's rice for fideo, a thin short pasta. A story says it began in the early 20th century near Valencia, when a fishing boat's cook used noodles so the captain couldn't hog the rice. The noodles soak up seafood stock and are cooked in a shallow pan (paellera) until a crisp crust called socarrat forms on the bottom — the best part.

🌆 Where it's eaten: At a Mediterranean seaside restaurant, fideuà is served from a big pan and eaten with allioli at lunch.

🥕 Ingredients (serves 3)

Fideo Noodles 250g
Shrimp, shell-on 150g
Squid 100g
Clams 150g
Tomato (grated) 1
Seafood Stock 500ml
Paprika 1 tsp
Saffron A pinch
Garlic 2 cloves
Olive oil 3 tbsp

👩‍🍳 Instructions

Heat olive oil in a paellera or frying pan, briefly sauté garlic, shrimp, and squid, and remove.
In the same pan, sauté tomato and paprika until fragrant, then add the fideo and coat with oil.
Add seafood stock and saffron and bring to a boil over medium-high heat.
Return the seafood along with the clams and cook about 10 minutes without stirring.
When the liquid is gone and a light crust (socarrat) has formed on the bottom, turn off the heat.

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