Spanish Fideuà (Pasta Paella with Seafood)

Name: Spanish Fideuà (Pasta Paella with Seafood)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Ingredients: 400 g White fish fillets (e.g., cod, hake), diced; 200 g Peeled shrimp; 1 pc Onion, chopped; 3 cloves Garlic, minced; 1 pc Red bell pepper, diced; 400 g Crushed tomatoes (canned); 750 ml Fish broth, hot; 0.1 g Saffron threads; 1 tsp Smoked paprika; 3 tbsp Olive oil; null to taste Salt; null to taste Freshly ground black pepper; 15 g Fresh parsley, chopped (for garnish); 1 pc Lemon, cut into wedges (for serving)

Difficulty

medium

Time

55m

Price Category

average

Calories

Very High

Fideuà is a traditional Spanish pasta dish, often considered a seafood paella made with short, thin pasta instead of rice. This rich and flavorful meal is packed with fresh seafood, aromatic spices, and a touch of Mediterranean flair. It's a perfect choice for a special family lunch or a gathering with friends, offering something truly authentic and satisfying. Prepare it and enjoy the flavors of Spain right in your own kitchen!

Steps

Preparation

Dice the onion, mince the garlic, and dice the red bell pepper. Cut the white fish fillets into 2-3 cm cubes. Prepare the shrimp if necessary.

Build the Base

In a large paella pan or a wide, shallow skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper and sauté for 5-7 minutes until softened. Add the minced garlic and smoked paprika, then cook for another 1 minute until fragrant.

Seafood and Tomatoes

Stir in the crushed tomatoes and cook for 5 minutes until slightly thickened. Add the diced fish and shrimp, cooking for 2-3 minutes until the fish turns white and the shrimp turn pink. Remove the fish and shrimp to a plate and set aside.

Toast Pasta and Cook

Add the Fideuà pasta to the pan with the remaining base and toast over medium heat for 3-5 minutes, stirring constantly, until the pasta turns golden brown. Pour in the hot fish broth, add the saffron, and season with salt and pepper to taste. Bring to a boil, then reduce the heat and simmer for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Return the fish and shrimp to the pasta during the last 5 minutes of cooking.

Rest and Serve

Remove the pan from the heat, cover it with a clean kitchen towel, and let it rest for 5 minutes. This helps the pasta absorb any remaining liquid and develop the characteristic crispy bottom (socarrat). Garnish with fresh chopped parsley and serve with lemon wedges.

	Per 100g	Per Serving 350g
Calories	480 kcal	480 kcal
Protein	38g	38g
Fat	20g	20g
Carbohydrate	45g	45g
Fiber	5g	5g
Sugar	6g	6g

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seafood

sautéed

everyday

main course

crispy

Spanish

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Spanish Fideuà (Pasta Paella with Seafood)

Difficulty

Time

Price Category

Calories

ingredients

Steps

Preparation

Build the Base

Seafood and Tomatoes

Toast Pasta and Cook

Rest and Serve

Extra Tips

► For the perfect 'socarrat' (crispy pasta bottom), increase the heat during the last few minutes of cooking, but watch carefully to prevent burning.

► Use high-quality fish broth, as it forms the base flavor and depth of the dish.

► If you like a bit of spice, add a pinch of chili flakes when sautéing the onion.

Nutrition