Fideuà

Fideuà simply means “noodle” in Spanish and is a dish typical of the Valencian cooking.  It features thin noodles like angel hair pasta, capellini, or vermicelli (broken into 1″ pieces) which are used instead of rice in the popular dish paella.  It is often made with different ingredients, but it is usually made with white-fleshed fish and crustaceans, and optionally served with allioli sauce.

alencia is “the land of rice” and dozens of different rice dishes, however “Fideuà” is a very popular traditional main course similar to “paella.” Cooked in a paella pan, it is made with noodles and seafood cooked in fish broth. “Fideuà” is quicker and easier than making “paella,” and is as colorful and flavorful as well, making it a perfect dish for warm weather.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients:

• 1/2 lb. fish, such as tunny, halibut or shark
• 6 cups of fish or shrimp stock
• 1/2 lb. large shrimp with heads on
• 1/2 lb. small clams
• 10 mussels
• 2 medium tomatoes
• 4 cloves garlic
• 2 dry red pepper pods
• 1/2 lb. squid
• 1/2 large red pepper
• 1 lb. vermicelli pasta, cut into 1″ pieces
• 1/4 teaspoon saffron threads
• 4 to 6 oz. virgin olive oil
• salt to taste

Preparation:

If you prefer recipes with photos, try our Step-by-Step Version.

Serves 6-8.

To prepare this recipe you will need a 17 inch (144cm) paella pan. Due to the size of the pan, we recommend that you cook the fideua on a kettle BBQ for even heat distribution. Assemble all the ingredients and kitchen equipment on a table near the BBQ, so that you can stay in the area and monitor the cooking.

Before performing the preparation tasks, light the BBQ. When the coals are covered in white ash, cooking can begin.

Clean and Prepare Shellfish

Rinse shrimp, mussels and clams under cold running water and set aside.

Pour fish or shrimp stock into a medium saucepan for use later. The stock should be warm.

Rinse fish and cut into 2” cubes. Clean the squid and trim tentacles. Slice squid into rings.

Slice red pepper into thin strips. Cut each tomato into 8 pieces. Peel garlic cloves and place in a mortar and mash with the pestle.

Place the paella pan on the BBQ grate and add enough olive oil to coat the bottom and allow the pan to heat up. When hot enough, sauté the shrimp and squid in the olive oil.

Add olive oil as needed to prevent sticking. Once the shrimp has cooked, it will turn pink. Remove the shrimp and squid from the pan and set aside. Leave the oil in the pan.

Put the diced tomatoes, slices of red pepper and mashed garlic in the olive oil with the two red pepper pods and sauté for two minutes.

Add the fish stock and saffron threads to the pan and stir. Bring broth to a boil.

When starts to boil, add the vermicelli and fish and stir. Spread the clams, mussels and squid around the pan and arrange the shrimp on top. Cook for 15 minutes, or until the pasta is “al dente.”

Remove from BBQ, cover with aluminum foil and let it set for 5 minutes. Uncover and serve.

We like to kick it up by adding 1 tablespoon of Spanish paprika (sweet pimenton) at the time of serving, along with a good dose of Creole seasoning.