Fideua (Toasted Noodle Seafood Paella)

Name: Fideua (Toasted Noodle Seafood Paella)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: fideua noodles 300 g; shrimp 200 g; squid 150 g; seafood stock 750 ml; tomato puree 3 tbsp; garlic 3 pcs; olive oil 2 tbsp; paprika 1 tsp

Quick answer

Total time: 45 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Short noodles take the place of rice in this Spanish pan dish, a close cousin of paella.

Toasting them in oil until the tips turn golden gives a nutty note, and leaving the pan mostly unstirred after the stock goes in lets a thin crust form underneath. The shrimp and squid are only seared at first and go back on top near the end, so they stay tender. Serve with aioli if you have some.

Ingredients

servings

IngredientAmount

garlic3 pcs

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Instructions

6 steps

1

Warm a wide, shallow pan over medium heat and add 2 tablespoons olive oil.

Add 3 minced garlic cloves and cook for about 30 seconds, just until fragrant, stopping before the garlic browns or turns bitter.
2

Peel and devein 200 g shrimp; clean 150 g squid and cut into bite-size pieces.

Pat dry and sear over medium-high heat for about 1 minute, then transfer to a plate and immediately continue cooking the noodles.
3

Add 300 g fideua noodles to the same pan and coat them evenly in the remaining oil.

Toast over medium heat for about 2 minutes, stirring often, until the tips turn golden and smell nutty.
4

Stir in 3 tablespoons tomato puree and 1 teaspoon paprika until the noodles are evenly coated.

Cook for only 30 seconds to soften the raw flavor, then pour in 750 ml hot seafood stock before the paprika scorches.
5

Spread the noodles into an even layer.

Bring to a boil over high heat, then reduce to medium and simmer about 7 minutes without much stirring so a thin crust can form.
6

Once more than half the stock is absorbed, return the seafood and cook for about 3 minutes.

Check the noodles are tender, the shrimp are firm and pearly opaque through the center, and the squid is cooked through. Add a little hot water if the pan dries before the noodles soften. Rest off the heat for 5 minutes; alioli is optional.