Fideuà
Fideuà is a traditional Valencian seafood dish, similar to paella but made with short, thin noodles (fideuà) instead of rice. It's a flavorful and satisfying one-pan meal, often considered Valencia's other 'rice-pan' masterpiece, showcasing the region's rich maritime heritage.
🧂 Ingredients
- 300 g Fideuà noodles (or broken spaghetti/linguine)(Look for specific fideuà noodles, or break spaghetti or linguine into 1-2 cm pieces.)
- 600 g Mixed seafood(A mix of prawns, mussels, clams, squid rings, and firm white fish is ideal. Ensure mussels and clams are scrubbed and debearded.)
- 800 ml Fish stock(High-quality fish stock is crucial for flavor. Warm it before adding to the pan.)
- 2 medium Ripe tomatoes(Grated or finely chopped. This forms the base of the sofrito.)
- 4 cloves Garlic(Minced finely.)
- 1 generous pinch Saffron threads(Infuse in a tablespoon of warm stock for 10 minutes before adding.)
- 4 tbsp Olive oil
- to taste Salt
- 2 tbsp Fresh parsley(Chopped, for garnish.)
- for serving Lemon wedges
- for serving Aioli(Homemade or good quality store-bought.)
👨🍳 Instructions
- 1
Prepare the sofrito base: Heat 2 tablespoons of olive oil in a wide, shallow pan (like a paella pan) over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it. Add the grated tomato and cook, stirring occasionally, until the moisture has evaporated and the tomato has darkened and thickened, about 5-7 minutes. This concentrated tomato mixture is the sofrito.
⏱️ 8 minutes - 2
Toast the noodles: Push the sofrito to the sides of the pan or remove it temporarily. Add the remaining 2 tablespoons of olive oil to the center. Add the fideuà noodles and toast them, stirring constantly, until they turn a golden brown color and smell nutty, about 3-5 minutes. This toasting is crucial for texture and flavor.
⏱️ 5 minutes - 3
Add seafood and liquids: Return the sofrito to the center if removed. Add the mixed seafood (prawns, squid, etc. – reserve mussels/clams for later if they are small) to the pan and sauté for 1-2 minutes until they just begin to change color. Pour in the warm fish stock and add the infused saffron. Stir everything together, scraping up any browned bits from the bottom of the pan. Season with salt to taste.
⏱️ 3 minutes - 4
Cook the noodles: Bring the liquid to a simmer. Add the mussels and clams (if using) on top, nestling them into the noodles. Cover the pan loosely with foil or a lid and let it simmer gently for about 10-15 minutes, or until the noodles are al dente (tender but with a slight bite) and most of the liquid has been absorbed. Stir occasionally to prevent sticking, but avoid over-stirring which can make the noodles mushy. The goal is for the noodles to absorb the flavorful broth.
⏱️ 15 minutes - 5
Rest and serve: Once the noodles are cooked and the liquid is mostly absorbed, remove the pan from the heat. Let the fideuà rest, covered, for 5 minutes. This allows the flavors to meld and the remaining liquid to be fully absorbed. Garnish with fresh chopped parsley. Serve immediately with lemon wedges and a generous dollop of aioli on the side.
⏱️ 5 minutes
💡 Pro Tips
- ✓Toast noodles first: Don't skip toasting the fideuà noodles; it adds a crucial nutty flavor and prevents them from becoming mushy.
- ✓Achieve 'socarrat': For a slight 'socarrat' (toasted bottom layer), increase the heat slightly in the last minute or two of cooking, listening for a gentle crackling sound, but be careful not to burn it.
- ✓Aioli is non-negotiable: The creamy, garlicky aioli is the traditional accompaniment and cuts through the richness of the seafood.
- ✓Quality stock: Use the best fish stock you can find or make; it's the backbone of the dish's flavor.
- ✓Don't overcook seafood: Add delicate seafood like prawns towards the end or sauté them briefly to avoid them becoming rubbery.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Lobster Fideuà: Add chunks of cooked lobster during the last 5 minutes of cooking.
- Fideuà Negra: Incorporate squid ink into the sofrito or broth for a dramatic black color and intensified seafood flavor.
- Vegetable Fideuà: Add finely diced vegetables like bell peppers, peas, and green beans to the sofrito.