Fideuá is a unique and flavorful dish that can be considered a relative of paella. Essentially a seafood paella made with short noodles instead of rice, it is the only other dish traditionally cooked in a paella pan.
It is originally from the Gandía (Valencia) region of Spain, but it’s well known and beloved all over Spain, especially in the southeast.
There are different versions of Fideuá, but core ingredients usually include a mix of fish (such as monkfish, hake, or any “meaty” fish) and seafood (prawns, mussels, clams, etc.).
It is said that the recipe was born when fishermen had to make a meal while working away from the land. When they realized they didn’t have rice to make a proper paella, they used noodles instead.
Fideuá is often considered a weekend dish, much like Paella, since it takes a bit longer to make and you’ll likely want a siesta afterward (it can be quite filling). It’s perfect for enjoying with family and friends!
Ingredients
Here are the ingredients you will need to make this Spanish fideuá recipe:
- Short noodles – In Spain it is quite easy to find many kinds of short noodles, called “fideos”. I recommend “fideo no 4”, which is thick but a tad less thick than spaghetti. Use those if you can find them, otherwise, use any short noodles about as thick as spaghetti. Avoid very thin pasta.
- Olive oil – You don’t need to use extra virgin olive oil, but use at least a decent quality regular olive oil. If you cannot find any good olive oil, use neutral-tasting oil. Avoid oils like coconut oil that have a very distinct flavor.
- King prawns – Use fresh king prawns if you can find them. You can peel them before cooking if you prefer.
- Monkfish or hake fillets – Make sure the seafood is fresh and of good quality.
- Calamari or cuttlefish – Once again, the seafood should be fresh and of good quality.
- White onion – For the sofrito.
- Red bell pepper – For the sofrito. I like red bell pepper for added sweetness, but you can also include some green bell pepper if you like.
- Garlic cloves – Use fresh garlic cloves without blemishes for the best taste. Don’t substitute with pre-minced garlic or garlic powder.
- Tomatoes – To make the sofrito.
- Paprika powder – Use regular mild paprika.
- Salt – Enhances the overall flavor of the dish. Adjust to taste.
- Black pepper – Adds extra flavor.
- Fish stock or water – If you can, use fish stock since it will improve the result of your fideuá. But if you can’t find any fish stock, water works as well!
Recipe Tips
- If you have made sofrito in advance, this is the perfect occasion to use it. If you followed our homemade Sofrito recipe, you’ll need half the amount. The sofrito should be thick but still have some liquid, so you can add a freshly grated tomato if needed. If using frozen sofrito, you can add it directly to the paella pan with a drizzle of olive oil.
- Don’t skip making the sofrito (steps below) if you don’t have any prepared; it’s key to having a tasty fideuá.
- You can use lots of different fish and other seafood for this recipe – just make sure it is fresh, good quality and has some meaty pieces. Clean the fish well before adding it.
- Use fish stock if possible. If you can’t find a good store-bought one, you can make it at home by simmering up to 2 pounds of fish bones or fish with lots of bones, prawn heads and shells, onion, garlic, tomato, olive oil, salt, and 1 stick of celery for 2 hours. Drain and use.
- If you’re using water instead of fish stock, take extra time to make the sofrito (the slower, the more flavor it will develop) and adjust the amount of salt you add as needed.
- When choosing noodles, avoid overly thin noodles as they tend to overcook easily and become mushy.
- Adjust the amount of fish stock or water depending on the type of pasta. The final dish should be slightly moist, but not soupy. If you’re unsure how much fish stock you will need, keep it warm in a small saucepan and add about 1/2 cup at a time. This way you can control the amount.
- Toasting the noodles is a step that some cooks skip and some say is crucial. I like to toast them for added flavor and to help the pasta hold its shape. I prefer to do it in a separate pan over low heat while the sofrito is cooking to save some time, but you can also toast them in the paella pan before starting the sofrito. Toasted pasta will be darker with some white and brown spots.
How to Make Fideuá – Step by Step Instructions
First, prepare the ingredients for the Sofrito: Rinse the tomatoes, then cut them in half and grate the tomato pulp into a bowl.
Peel and finely dice (or grate) the onion. Also, rinse and dice the red bell pepper and peel and mince the garlic cloves.
Next, prepare the fish and seafood: Clean and cut the monkfish or hake into bite-sized pieces.
Also clean and cut the calamari or cuttlefish into rings or pieces. You can also peel the king prawns if desired (optional).
Next, heat half the olive oil in the paella pan and sear the fish, calamari rings, and king prawns on each side for about 1 minute. If you peeled the king prawns, skip this step and add them later.
Then remove them from the pan and set aside.
Add the rest of the olive oil to the (now empty) paella pan and sauté the onion, red bell pepper and garlic over medium heat for 7-8 minutes, or until golden and fragrant. Stir regularly.
At this time, you can also toast the noodles in a separate pan over low heat for about 2-3 minutes until they change color. Remember to stir regularly. Then remove the noodles and set them aside.
As mentioned, you can also toast them in the paella pan before you use it to sear the seafood and make the sofrito.
Once the onion, garlic, and bell peppers in the paella pan are soft and fragrant, push them to the sides of the paella pan and add the grated tomatoes, paprika, salt and pepper to the center.
Mix and cook over medium heat for 2 minutes, then mix with the other ingredients in the pan.
Now add the toasted noodles to the paella pan, mix well and pour in the fish stock or water.
Evenly distribute the seared fish and calamari on top of the noodles in the pan. Cook until almost all the liquid has been absorbed.
Then add the king prawns to the pan, pushing them slightly into the noodles. Cook for an additional 2 minutes.
Now taste the noodles. If they are still slightly too hard, cover the pan with a lid and cook for an additional 1-2 minutes.
Once it’s done serve the fideuá right away with some allioli and lemon wedges. Enjoy!
Storage Tips
Fideuá is meant to be eaten right away, while still hot. If you have any leftovers, you can store them in sealed containers in the fridge for up to 3 to 4 days.
Related Recipes
Here are some similar Spanish recipes if you enjoyed this one:
- Traditional Paella Valenciana
- Arroz Negro (Squid Ink and Seafood Paella)
- Vegetable Paella (Paella de Verduras)
Fideuá (Spanish Noodle “Paella”)
Ingredients
- 2 tomatoes
- 1 medium white onion
- 1 small red bell pepper, or 1/2 large
- 2 garlic cloves
- 7 ounces monkfish or hake fillets
- 3 ounces calamari or cuttlefish
- 4 king prawns
- 9 ounces short noodles
- 2 tablespoons olive oil, divided
- 1 teaspoon paprika powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 3 1/2 cups fish stock or water
- allioli and lemon wedges, for serving
Instructions
- Prepare the ingredients for the Sofrito: Rinse the tomatoes, cut them in half and grate the tomato pulp into a bowl. Peel and finely dice (or grate) the onion. Rinse and dice the red bell pepper. Peel and mince the garlic cloves.2 tomatoes, 1 medium white onion, 1 small red bell pepper, 2 garlic cloves
- Prepare the fish and seafood: Clean and cut the monkfish or hake into bite-sized pieces. Clean and cut the calamari or cuttlefish into rings or pieces. You can also peel the king prawns if desired (optional).7 ounces monkfish or hake fillets, 3 ounces calamari or cuttlefish, 4 king prawns
- Toast the noodles: You can do this in the paella pan before you use it for the other steps or in a different pan while making the sofrito. Place a pan over low heat and add the noodles, spreading them out evenly. Toast for about 2-3 minutes, stirring constantly until they change color. Then remove and set aside.9 ounces short noodles
- Sear the seafood: In the paella pan, heat half of the olive oil and sear the fish, calamari rings, and king prawns on each side for about 1 minute. If you peeled the king prawns, skip this step and add them later. Set aside.
- Make the sofrito: Add the rest of the olive oil and sauté the onion, red bell pepper and garlic over medium heat for 7-8 minutes, or until golden and fragrant. Stir regularly.Push the onion, garlic and red pepper to the sides of the paella pan and add the grated tomatoes, paprika, salt and pepper to the center. Mix and cook over medium heat for 2 minutes, then mix with the rest of the ingredients in the pan.1 teaspoon paprika powder, 1 teaspoon salt, 1/2 teaspoon black pepper
- Add the toasted noodles to the paella pan, mix well and pour in the fish stock or water.3 1/2 cups fish stock or water
- Evenly distribute the seared fish and calamari on top of the noodles in the pan. Cook until almost all the liquid has been absorbed. Then add the king prawns to the pan, pushing them slightly into the noodles. Cook for an additional 2 minutes.
- Taste the noodles. If they are still slightly too hard, cover the pan with a lid and cook for an additional 1-2 minutes.
- Serve the fideuá with some allioli and lemon wedges.
Notes
- Don’t skip making the sofrito; it’s key to having a tasty fideuá.
- You can use lots of different fish and other seafood for this recipe – just make sure it is fresh, good quality and has some meaty pieces. Clean the fish well before adding it.
- Use fish stock if possible. If you can’t find a good store-bought one, you can make it at home by simmering up to 2 pounds of fish bones or fish with lots of bones, prawn heads and shells, onion, garlic, tomato, olive oil, salt, and 1 stick of celery for 2 hours. Drain and use.
- If you’re using water instead of fish stock, take extra time to make the sofrito (the slower, the more flavor it will develop) and adjust the amount of salt you add as needed.
- When choosing noodles, avoid overly thin noodles as they tend to overcook easily and become mushy. Use “fideo no 4” if you can find them, otherwise, short pasta about as thick as spaghetti works well.
- Adjust the amount of fish stock or water depending on the type of pasta. The final dish should be slightly moist, but not soupy. If you’re unsure how much fish stock you will need, keep it warm in a small saucepan and add about 1/2 cup at a time. This way you can control the amount.
- Some cooks skip toasting the noodles, others say it’s crucial. If you’re toasting them, you can do it in a separate pan over low heat while the sofrito is cooking to save time or in the paella pan before starting the sofrito.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
