Spanish
Fideuà
A Valencian seafood noodle paella made with toasted short fideos, saffron-scented fish stock, cuttlefish, monkfish, and prawns. It is cooked shallow in a paella pan until the noodles absorb the broth and finish with crisp, golden edges.
Ingredients
- Short fideuà noodles or fideos nº2180g
- Good fish stock500ml
- Large raw prawns, shell-on if possible6
- Monkfish or firm white fish, cut into bite-size pieces120g
- Cleaned cuttlefish or squid, diced120g
- Ripe tomato, grated1 medium
- Garlic cloves, finely chopped2
- Sweet Spanish paprika1 tsp
- Saffron threads1 pinch
- Extra-virgin olive oil3 tbsp
- Fine sea saltto taste
- Lemon wedgesto serve
- Alliolito serve
Method
- Warm the fish stock in a small saucepan, add the saffron, and keep it hot over low heat.
- Set a 30cm paella pan or wide shallow pan over medium heat, add 1 tablespoon of olive oil, and toast the fideos, stirring often, until evenly golden; transfer them to a bowl.
- Add the remaining olive oil to the pan, season the prawns lightly with salt, sear them for 1 minute per side, and set them aside.
- Add the monkfish and cuttlefish to the same pan and sauté for 2 to 3 minutes until lightly browned.
- Stir in the garlic for a few seconds, then add the grated tomato and cook until the sofrito is thick, darkened, and the oil begins to separate.
- Lower the heat briefly, stir in the sweet paprika, and immediately add the toasted fideos so the paprika does not burn.
- Pour in the hot saffron fish stock, spread the noodles into an even layer, taste the broth for salt, and bring to a lively boil.
- Cook over medium-high heat for 5 minutes without stirring, then reduce to medium and cook for another 6 to 8 minutes until most of the stock is absorbed.
- Nestle the prawns back on top during the final 3 minutes of cooking.
- When the noodles are tender and the bottom is beginning to catch lightly, turn off the heat and rest the fideuà for 5 minutes.
- Serve directly from the pan with lemon wedges and a spoonful of allioli on the side.
Common questions
Can I substitute the fideos or fideuà noodles with something else?
Yes. Short vermicelli, angel-hair broken into short lengths, or thin spaghetti snapped into 2–3 cm pieces work well. Toast them first for the nutty flavor and to help them stay separate during cooking.
How long should I cook fideuà once the stock goes in?
Usually 8–12 minutes, depending on noodle thickness. Cook over lively heat until the noodles are just tender and most of the liquid is absorbed, then rest 3–5 minutes before serving so the texture settles.
What are the most common mistakes when making fideuà?
The biggest mistakes are burning the paprika, under-reducing the sofrito, and adding too much stock at once. Also avoid stirring after the stock goes in unless needed; that helps the noodles cook evenly and prevents a soggy texture.
How should I store leftovers, and can I reheat fideuà?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of stock or water, covered, until hot. Avoid microwaving too long or the noodles can dry out and turn mushy.
What’s the best way to serve fideuà?
Serve it straight from the pan, with lemon wedges and allioli on the side. Let it rest briefly first so the noodles finish absorbing flavor. A light salad and chilled white wine or cava make an excellent accompaniment.