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Fideuà
Valencian version of paella made with short noodles instead of rice. Resisting the urge to stir once the stock goes in lets the noodles develop a crisp, caramelised layer on the bottom, just like paella's prized socarrat.
Total time
40 min
Prep
15 min
Cook
25 min
Difficulty
medium
Cuisine
Spanish
Ingredients
400gfideos noodles or vermicelli, broken
500gmixed seafood (prawns, squid, mussels)
400gcrushed tomatoes
1 pinchsaffron
1 tspsweet paprika
4 clovesgarlic
1Lfish stock
4 tbspolive oil
aiolito serve
Instructions
1
Fry noodles in oil in a paella pan until lightly golden.
2
Add garlic and paprika, stir quickly.
3
Add tomatoes and saffron, cook 5 minutes.
4
Add stock. Bring to boil. Spread seafood over top.
5
Simmer 12–15 minutes without stirring until stock is absorbed.
6
Rest 5 minutes. Serve with aioli.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
174
Protein
3.6g
Fat
14.5g
Carbs
9.8g
Fiber
1.9g
Sodium
964mg
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