Fideua (Toasted Noodle Seafood Paella)
Quick answer
Fideua is a Valencian dish that mirrors paella in technique but replaces rice with short, thin pasta called fideos.
What makes this special
- Noodles toasted in olive oil develop a nutty aroma before seafood broth is added.
- Noodles toasted in olive oil first develop a nutty aroma before liquid is added
- Bottom noodles catch and crisp like paella's socarrat
Key ingredients
Core cooking flow
- 1 Warm a wide, shallow pan over medium heat and add 2 tablespoons olive oil.
- 2 Pat 150 g squid and 200 g shrimp dry, then add them to the pan.
- 3 Add 300 g fideua noodles to the same pan and coat them evenly in the remaining oil.
Fideua is a Valencian dish that mirrors paella in technique but replaces rice with short, thin pasta called fideos. The noodles are toasted in olive oil until golden before being cooked in a seafood broth made from shrimp shells, mussels, and fish stock. As the pasta absorbs the broth, it concentrates the flavor of the sea into each strand. The bottom layer develops a crispy crust called socarrat, prized for its caramelized, toasty crunch. Saffron colors the broth golden and contributes a subtle floral note. The dish is traditionally cooked in a wide, shallow pan to maximize surface area and crust formation. Served with alioli on the side, the garlic-infused mayonnaise adds richness and a pungent kick that amplifies the seafood character.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Control
Pat 150 g squid and 200 g shrimp dry, then add them to the pan.
Sear over medium-high heat for about 1 minute, only until the surfaces turn opaque, and remove them before they cook through.
- 3Control
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.
- 4Heat
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.
- 5Control
Add the stock all at once and 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.
- 6Finish
When more than half the stock has been absorbed, return the shrimp and squid on top and cook about 3 minutes more.
Once the noodles are tender and the edges slightly crisp, turn off the heat and rest 5 minutes. Serve with alioli if available.
After the steps
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