Name: Fideuà
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 tbsp olive oil; 250 g fideo noodles or broken thin spaghetti; 1 onion, about 150 g, finely chopped; 3 garlic cloves, crushed; 2 tomatoes, about 200 g, grated; 1 tsp sweet paprika; 200 g squid, cleaned and cut into rings; 750 ml hot fish stock; 1 pinch saffron strands; ½ tsp salt; 300 g raw king prawns, shell on; 4 tbsp alioli; 1 lemon, cut into wedges

Fideuà

Fine short noodles toasted and cooked in a saffron seafood stock with prawns and squid, served with garlic mayonnaise.

55 min total Serves 4 servings Medium

The Idea Behind Fideuà

It is paella for people who like noodles, and in Valencia, it has its own devotees. Fideuà uses short, thin noodles instead of rice, toasted first in oil until golden, then cooked in a rich seafood stock. The noodles absorb the stock like rice does, and the base forms a thin, crisp crust, the socarrat, which people fight over.

Buy fideo noodles, short cut-up strands of vermicelli, from a Spanish shop. In their absence, break spaghetti or angel hair into 2 cm pieces. The toasting is crucial. Cook the noodles in a dry pan, or in olive oil, stirring, for 3 or 4 minutes, until they turn deep golden-brown and smell of toast. A pale noodle tastes of nothing and turns mushy.

The sofrito is onion, tomato, garlic and sweet paprika, cooked down in a wide pan. Add squid rings, then the hot stock with saffron, then the noodles, spread evenly. Do not stir. Top with the prawns and cook for 10 minutes. The liquid is absorbed and the pan crackles at the end as the base crisps.

Serve from the pan, with alioli on the side and lemon wedges.

How to Make Fideuà

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Heat 2 tbsp of the oil in a wide pan and toast the noodles for 3 to 4 minutes, stirring, until deep golden. Remove.
Add the remaining oil and cook the onion for 5 minutes. Add the garlic, tomatoes and paprika and cook for 5 minutes until thick. Add the squid and cook for 2 minutes.
Add the stock, saffron and salt and bring to a boil. Spread the toasted noodles evenly across the pan and do not stir.
Lay the prawns on top. Cook over a medium heat for 10 minutes until the liquid is absorbed and the base crackles.
Rest for 2 minutes and serve with the alioli and lemon.

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Notes for Getting It Right

Toast the noodles to a deep gold.
Do not stir after the stock goes in.
Use a wide pan so the noodles cook evenly.

Changing the Recipe

An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What to Serve with Fideuà

Alioli
Lemon wedges
Green salad
Albariño

Sides from the same cuisine on this site: Escalivada, Espinacas a la Catalana, Judias Verdes con Jamon.

Keeping and Reheating

Best eaten straight away. Keeps in the fridge for 1 day.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

661Calories

37gProtein

63gCarbs

29gFat

4gFibre

8gSugar

770mgSodium

Dairy-Free High-Protein No Added Sugar

Fideuà

How to Make Fideuà

Notes for Getting It Right

Changing the Recipe

What to Serve with Fideuà

Keeping and Reheating

Nutrition per Serving

Your notes on this recipe

Cooked this? Keep a note for next time

How to Make Fideuà

Notes for Getting It Right

Changing the Recipe

What to Serve with Fideuà

Keeping and Reheating

Nutrition per Serving

Your notes on this recipe

Cooked this? Keep a note for next time

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