Fideua
Short toasted noodles cooked in a paella pan with seafood stock instead of rice, left undisturbed once the liquid goes in so a toasted bottom layer, the socarrat, develops just as it does in paella. Dated to 1930s Gandia, the standard account credits a boat cook who swapped rice for noodles specifically because the captain kept eating most of the rice, and noodles swelled less obligingly, leaving more for the rest of the crew.
Seafood
⚠ Contains: Shellfish, Fish, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 400g fideos (short noodles, no. 2 fideua noodles)
- 300g shrimp or prawns, shell-on
- 300g squid, cleaned and sliced into rings
- 200g mussels or clams, optional
- 1 liter fish or shellfish stock
- 1 tomato, grated
- 3 garlic cloves, minced
- 1 tsp sweet paprika (pimenton dulce)
- Pinch of saffron threads
- Olive oil
- Salt, to taste
- Allioli, for serving
Steps
- Heat olive oil in a paella pan, sear the shrimp briefly, then remove and reserve.
- Saute the squid in the same pan until lightly golden, then add the garlic and grated tomato, cooking until reduced.
- Add the paprika, stir briefly, then add the noodles, toasting them in the sofrito for 2-3 minutes.
- Pour in the hot fish stock with the saffron dissolved in it, spread the noodles evenly, and do not stir again.
- Cook uncovered on medium-high heat for 8-10 minutes, arranging the reserved shrimp and shellfish on top for the last few minutes.
- Once the liquid is absorbed and the noodle tips are toasted and crisp, remove from heat and rest 5 minutes.
- Serve directly from the pan with allioli.