A Seafood Fideua Recipe to Remember

(Fideuà de Mariscos)


By Edu Valor / Author - Spanish Chef

Seafood fideuà is high on my list of favorite Spanish recipes. I enjoy every variation of it! Pasta or vermicelli combined with hearty chunks of seafood or meat is undoubtedly one of the finer menu items for many people.

Originally from the eastern coast of Spain in Gandia, Valencia, this dish is similar to paella but is made with thin vermicelli noodles, often called "little worm noodles."

In time, I plan to share other versions of this wonderful and tasty dish.

Spanish seafood fideua on a plate.A noodle fest!

Fideuà closely resembles "arroz a banda," another traditional dish from Valencia. Both are captivating with their incredible fragrance.

It's often ordered in restaurants not just for its taste and texture but also for its festive appearance. The vibrant colors of the shellfish and saffron alone are enough to whet anyone's appetite.

While the restaurant versions are delicious, don't underestimate your own skills and kitchen. Homemade versions can be just as good—if not better! It can be anyone's seafood fideua recipe.

Ingredients for 4 Servings

Preparation: 20 minutes
Cooking: 30-35 minutes

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 200g/7 oz monkfish cut
  • 4 langoustines
  • 8 gamba's
  • 200g/7 oz calamari (squid) cut
  • 400g/14 oz vermicelli
  • 200g/7 oz tomato cubes
  • 1 L/33 fl oz hot fish stock (preferably rockfish)
  • 3 garlic cloves
  • 100 ml/ olive oil
  • 1 tsp paprika
  • salt and pepper
  • 3-4 saffron threads (or 1/2 tsp yellow food dye)

Let's Make a Seafood Fideua Recipe

  1. Season the fish and shellfish and sauté in olive oil in a paella pan on medium-high fire.
  2. When golden brown, remove from pan and set aside. Lower fire to medium.
  3. In the same pan, fry the garlic and when it turns golden, add the tomato cubes, calamari and paprika. Stir a few times.
  4. Pour in your favorite fish stock and bring to a boil on medium-high fire. Add the saffron and noodles. Taste and adjust with salt if needed. Cook for 5 minutes. 
  5. Lower fire to medium-low and add the fish and shellfish. Cook for another 5 minutes. Add hot stock if needed.
  6. Turn off fire, cover the fideua pan with aluminum foil, lid or clean kitchen towel. Let it rest for 5 minutes.

TIPS: 

  • Sauté the tomato well.
  • Bring to a boil means turn fire to high until it boils.
  • Do not cook the fish and shellfish too long in the beginning.
  • Add extra fish stock if needed.

Spanish seafood fideua recipe in a pan.Fideua in a paella pan.

If you're looking for a centerpiece for a next gathering, fideuà is an excellent choice. The secret to the most delicious homemade version lies in using the freshest fish and shellfish, a flavorful sofrito, and the highest-quality fish or seafood stock you can find.

Avoid using stock from discount stores. I personally don't have the best experiences with these.

This seafood fideuà recipe is sure to lift your spirits if done right!

What You Will Need

  1. Paella pan
  2. Paring knife
  3. Scale
  4. Cutting board
  5. Measuring beaker
  6. Sauce pan to boil fish stock


Edu's Tasty Seafood Recipes


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