Fish & SeafoodDifficulty: easy
Fideuà (Catalan Noodle Paella)
Short noodles instead of rice, seafood stock instead of chicken — fideuà is paella's fisherman cousin, invented on the boats of Gandía when there was more pasta than rice.
20
Prep Time
25
Cook Time
4
Servings
Ingredients
Instructions
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1Sauté the prawns and squid in olive oil; remove. Fry the noodles in the same oil until golden — this toasting is essential.
2Add garlic, tomato, paprika and saffron; pour in the hot stock and simmer 8 minutes WITHOUT stirring.
3Nestle the seafood in, cook 5 more minutes until the liquid is gone and a crust (socarrat) forms on the bottom. Rest 3 minutes, lemon on top.
Chef's Tip
- Toasting the noodles in oil first keeps them firm through the stock — unrinsed pasta would go mushy.
More tips ↓Show less ↑
- No stirring after the stock goes in: that is how the socarrat crust forms, the best part of the pan.
- Squid cooked briefly at the start AND warmed at the end stays tender; added early it turns to rubber.
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