Fideuá (pronounced: ‘feed-e-wah’) is a dish typical from Valencia (the home of paella), a region of Spain that borders the Mediterranean coastline for over 500km. These short thin strands of artisan pasta noodles (fideos) originated in the coastal town of Gandia where they were used instead of rice for this paella-like dish. There are many variations of it – meat, seafood, even vegetarian, but the most popular is with white-fleshed fish and shellfish. Quicker and easier than making paella, the dish is equally full of flavour but lighter without the rice. We’ve made ours with fideos flavoured with squid ink, to pack even more of a punch! A perfect dish for hot summer days.Print
Fideuá de Marisco – Valencian Noodles with Seafood
- Prep Time: 30 min
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Cuisine: Fish|Pasta & Pulses
- 1 red onion (sliced)
- 4 cloves of garlic (2 chopped)
- 2 dried chillis (optional)
- 1 tsp paprika
- 150g cuttlefish or squid strips
- 450g cockles
- 300g peeled prawns
- 250g mussels
- 250 ml white wine
- salt to taste
- 150 ml olive oil
- 250g fideua noodles
- In a frying pan add about 10ml of olive oil and fry the onions over a medium heat along with the 2 chopped cloves of garlic and the dried chillies – if you’ve opted for spicy.
- When the onions and garlic have browned and softened, add the cuttlefish and paprika and then stir, mixing together whilst adding 250ml of white wine.
- Cook until the the cuttlefish is tender and then add the cockles. Be sure that you have soaked the cockles in water previously to ensure they are clean and that any sand has been washed out (soak in a bowl of water for approx 20 mins).
- When the cockles have all opened, add the prawns and then remove the pan from the heat.
- In another frying pan, heat the mussels over a medium/high heat and cook until they open. Remove from the heat and drain any liquid that has collected through a colander. Reserve and put aside for later.
- Next for the fideos, we are going to need a big frying pan or paella pan. Put the pan on a high heat and heat about 140ml of olive oil.
- Add the 2 whole unpeeled gloves of garlic. When the garlic has browned, add the noodles along with some salt and fry them until crispy.
- To the pan, add the juice of the mussels and the mixture of cockles and prawns. Stir everything together and cook until the prawns turn pink. Remove from the heat and then garnish with the mussels on top.
- Add a few drops of lemon or serve with alioli (garlic mayonnaise).