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Fideuá (Spanish Noodle “Paella”) Recipe

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4.1 from 11 reviews

Fideuá is a traditional Spanish seafood dish similar to paella but made with short noodles instead of rice. This flavorful recipe features a sofrito base with tomatoes, onion, red bell pepper, and garlic, combined with seared monkfish, calamari, and king prawns, all cooked together in a pan with fish stock for a delicious and authentic Mediterranean meal. Served with allioli and lemon wedges, it’s a perfect dish to enjoy the taste of the sea.

Ingredients

Sofrito and Base

  • 2 tomatoes
  • 1 medium white onion
  • 1 small red bell pepper (or 1/2 large)
  • 2 garlic cloves

Seafood

  • 7 ounces monkfish or hake fillets
  • 3 ounces calamari or cuttlefish
  • 4 king prawns

Other Ingredients

  • 9 ounces short noodles
  • 2 tablespoons olive oil (divided)
  • 1 teaspoon paprika powder
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 3 1/2 cups fish stock or water
  • Allioli and lemon wedges (for serving)

Instructions

  1. Prepare the Sofrito Ingredients: Rinse the tomatoes and grate the pulp into a bowl. Peel and finely dice or grate the onion. Rinse and dice the red bell pepper. Peel and mince the garlic cloves.
  2. Prepare the Fish and Seafood: Clean and cut the monkfish or hake into bite-sized pieces. Clean and cut the calamari or cuttlefish into rings or pieces. Optionally, peel the king prawns.
  3. Toast the Noodles: Heat a pan over low heat and spread the noodles evenly. Toast them for 2-3 minutes, stirring constantly until they change color. Remove and set aside.
  4. Sear the Seafood: Heat half of the olive oil in the paella pan and sear the fish, calamari, and king prawns on each side for about 1 minute. If prawns are peeled, skip this step and add them later. Set the seafood aside.
  5. Make the Sofrito: Add the remaining olive oil to the pan and sauté the onion, red bell pepper, and garlic over medium heat for 7-8 minutes until golden and fragrant, stirring regularly. Push the mixture to the sides of the pan. Add grated tomatoes, paprika, salt, and pepper to the center and cook for 2 minutes, then mix everything together.
  6. Add Noodles and Stock: Stir in the toasted noodles evenly in the pan and pour in the fish stock or water.
  7. Cook Seafood with Noodles: Distribute the seared fish and calamari on top of the noodles. Cook until most of the liquid is absorbed. Then add the king prawns, pushing them slightly into the noodles. Cook for another 2 minutes.
  8. Finish Cooking: Check the noodles’ doneness. If still slightly hard, cover the pan with a lid and cook for 1-2 more minutes until tender.
  9. Serve: Serve the fideuá hot with allioli and lemon wedges on the side for squeezing and dipping.

Notes

  • You can toast the noodles in a separate pan while preparing the sofrito to save time.
  • Use fresh fish stock for the best flavor, but water can be a substitute.
  • Peeling the king prawns is optional, but peeled prawns cook faster and can be added later.
  • Be careful not to overcook the seafood to maintain a tender texture.
  • Adjust seasoning after cooking if needed, as fish stock can vary in saltiness.

Find it online: https://marthatasty.com/fideua-spanish-noodle-paella-recipe/