Spanish Seafood Fideuà Recipe: A Taste of Valencia at Home

Ingredients

  • 200g of Fideo noodles
  • 500g of assorted seafood (mussels, shrimps, clams, squid rings)
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 ripe tomatoes, finely chopped
  • 1 tablespoon of paprika
  • 1 pinch of saffron threads
  • 1 litre of fish stock
  • 50 ml of white wine
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • Fresh parsley, finely chopped for garnish

Steps and instructions

  1. Heat the olive oil in a large paella pan or a large frying pan over medium heat.
  2. Add the onion, garlic, and bell peppers. Sauté until the vegetables are soft and the onions are translucent.
  3. Add the chopped tomatoes and paprika to the pan. Stir everything together and cook until the tomatoes are soft.
  4. Add the fideo noodles to the pan, stirring frequently until they are coated in the oil and vegetable mixture and start to turn golden brown.
  5. Slowly pour in the white wine and continue to stir the mixture. Allow the wine to reduce by half.
  6. Add the saffron threads, stirring to evenly distribute them throughout the pan.
  7. Gradually pour in the fish stock, letting it simmer for about five minutes.
  8. Add the assorted seafood to the pan, ensuring everything is evenly distributed.
  9. Season with salt and pepper to taste.
  10. Lower the heat and let the fideuà simmer until the noodles are tender and have absorbed most of the liquid.
  11. Remove the pan from the heat and let it sit for a few minutes to allow the flavors to blend together.
  12. Garnish with the chopped fresh parsley before serving.

Tools for making

  • Paella pan or large frying pan - A wide and shallow pan with handles, typically used for cooking paella or fideuà.
  • Chef's knife - A versatile and sharp knife used for chopping and slicing ingredients.
  • Cutting board - A sturdy surface for cutting and preparing ingredients.
  • Wooden spoon - Useful for stirring and mixing the ingredients in the pan.
  • Measuring cups - Needed for accurately measuring the quantity of liquids.
  • Measuring spoons - Used for precise measurement of smaller quantities of ingredients.
  • Tongs - Handy for flipping and turning seafood while cooking.
  • Serving dish - A platter or dish for presenting and serving the finished fideuà.
  • Lemon wedges - Optional, but often served as a garnish or for squeezing over the dish before eating.

Recipe variations

  • Vegetarian/Vegan Variation: Replace the seafood with a variety of vegetables such as mushrooms, zucchini, and bell peppers. Use vegetable stock instead of fish stock.
  • Chicken Fideuà: Substitute the seafood with boneless, skinless chicken thighs or breast, cut into small pieces.
  • Paella Variation: Use short-grain rice instead of fideo noodles and follow the traditional paella cooking method.
  • Spicy Fideuà: Add a pinch of cayenne pepper or red pepper flakes for some heat.
  • Seafood Combination Variation: Mix and match different types of seafood like scallops, lobster, or fish fillets to create a unique flavor combination.
  • Smoky Fideuà: Add a teaspoon of smoked paprika to give the dish a smoky flavor.
  • Chorizo Fideuà: Include sliced chorizo sausage for an extra burst of flavor.
  • Vegetable Stock Variation: Use vegetable stock instead of fish stock to give a different depth of flavor to the dish.
  • Gluten-free Variation: Replace the fideo noodles with gluten-free pasta or rice noodles.
  • Herb-infused Fideuà: Add fresh herbs like thyme, rosemary, or basil to enhance the aroma and taste of the dish.

Recipe overview

Indulge in the authentic flavors of Spanish cuisine with this hearty Fideuà de Marisco recipe. This renowned seafood dish hails from the coasts of Valencia and is a delightful variant of the well-known paella, but it swaps rice for Fideo noodles. Packed with a variety of seafood such as mussels, shrimps, clams, and squid, and beautifully flavored with a blend of vegetables, saffron, and paprika, this is a dish that promises a flavorful journey to the Mediterranean with every bite. The preparation involves sautéing, simmering, and skillful blending of ingredients, resulting in a dish that's not just delicious, but also visually vibrant. Whether you're a seasoned cook or a beginner, this recipe guides you through each step, ensuring you can master this Spanish classic at home. Enjoy the process and the satisfying end result, a stunning Fideuà de Marisco that is sure to impress!

Common questions

  1. What is Fideuà de Marisco?
    Fideuà de Marisco is a traditional Spanish seafood dish similar to paella, but instead of rice, it is made with short, thin noodles called fideo noodles.
  2. Can I use different types of seafood?
    Yes, you can customize the seafood in this recipe based on your preferences. Common options include mussels, shrimps, clams, and squid rings.
  3. What can I substitute for saffron threads?
    If you don't have saffron threads, you can use a pinch of turmeric as a substitute. However, keep in mind that the flavor and color may differ slightly.
  4. Can I use vegetable stock instead of fish stock?
    While fish stock adds a distinct flavor to the dish, you can use vegetable stock as a substitute if desired.
  5. How do I know when the noodles are cooked?
    The noodles should be cooked until they are tender and have absorbed most of the liquid in the pan. Taste a strand of noodle to check for doneness.
  6. Can I make this recipe ahead of time?
    Fideuà is best enjoyed fresh, as the noodles can become soggy if stored for too long. However, you can prepare the ingredients ahead of time and quickly cook everything when ready to serve.

Serving dishes and utensils

  • Paella pan - A wide and shallow pan specifically designed for cooking paella or fideuà.
  • Frying pan - An alternative to the paella pan, can be used for cooking fideuà.
  • Chef's knife - A sharp knife for chopping onions, garlic, and tomatoes.
  • Cutting board - A sturdy surface for safely cutting vegetables and seafood.
  • Wooden spoon - Ideal for stirring the ingredients in the pan without scratching the surface.
  • Fish spatula - A wide, slotted spatula that helps lift the delicate seafood without breaking it.
  • Measuring spoons - Used to accurately measure spices like paprika and saffron.
  • Ladle - To transfer the fish stock into the pan without spilling.
  • Tongs - Useful for flipping and moving the seafood in the pan.
  • Serving platter - A large platter or individual plates for serving the fideuà.

Origin stories

Fideuà de Marisco is a beloved dish that hails from the eastern coast of Spain, specifically from the Valencia region. It was born out of the creativity of fishermen who were long accustomed to making a seafood stew with noodles instead of rice. The story goes that the ship’s cook, tired of the crew devouring all the precious rice, decided to replace it with noodles to make it less appealing. Much to his surprise, the dish was a hit, and Fideuà was born. Today, it is a staple in Spanish cuisine, celebrated for its symphony of seafood flavors and the unique texture of the Fideo noodles.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.