Seafood fideuà
Paella’s noodle cousin from Gandia: short fideos cooked in fish stock with prawns and squid until they curl up crisp.
- 50 min20 prep · 30 cook
- MediumDifficulty
- 650 kcalper serving
Ingredients
- Short thin fideo noodles400 g
- Squid, cut into rings300 g
- Raw prawns12
- Fish stock1 l
- Ripe tomatoes, grated2
- garlic3 cloves
- Sweet paprika1 tsp
- saffron1 pinch
- Olive oil5 tbsp
- Saltto taste
- Allioli, to serveto taste
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Steps
- 1
Heat the stock with the saffron and keep it hot.
- 2
In a paella pan, sear the prawns in the oil for a minute per side and set aside.
- 3
Fry the squid, then add the garlic, tomato and paprika and cook into a thick sofrito.
- 4
Add the noodles and stir until they are toasted and golden.
- 5
Pour in the hot stock, check the salt and cook over a high heat without stirring.
- 6
Lay the prawns on top and, once the stock is absorbed, put the pan under a hot grill until the noodles curl up.
- 7
Rest for a few minutes and serve with allioli.
Tips and questions
- Should I serve it with allioli?
- Yes, a spoonful of allioli on the side is the classic Valencian way to eat fideuà.
- Which noodles should I use?
- Short, thin hollow fideo noodles (no. 2 or no. 3); thin spaghetti broken into 2–3 cm pieces also works.
- Can I make it without seafood?
- Yes, a version with chicken and vegetable stock or with mushrooms works, but it is no longer the classic seafood fideuà.
Enjoy your meal!
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