Fideuà Seafood is a delightful and aromatic Spanish dish that hails from the coastal regions of Valencia. Unlike its cousin, paella, which uses rice, fideuà employs short fideo noodles as its primary starch. The preparation begins with heating olive oil in a large paella pan or a deep skillet. The fideo noodles are then toasted to a golden brown, imparting a nutty aroma and a slightly crunchy texture, before being set aside.
In the same pan, finely chopped onions are sautéed until translucent, followed by minced garlic, and finely chopped red and green bell peppers, which are cooked until softened. The addition of grated tomato introduces a subtle sweetness and tanginess, which is then seasoned with the warmth of smoked paprika and the luxurious aroma of saffron threads.
White wine is added to the mix, reducing slightly to deepen the flavors. Seafood or fish broth brings a coastal essence that is foundational to the dish, and once it boils gently, the toasted noodles are reincorporated, spreading them evenly in the pan. A beautiful array of fresh seafood—squid rings, shrimp, mussels, and clams—is then artfully arranged on top, creating a vibrant tableau of marine delicacies.
Seasoned with salt and pepper, the dish simmers until the seafood is cooked perfectly and the noodles absorb the rich, flavorful liquid. A brief resting period allows the flavors to meld beautifully, and a final sprinkle of freshly chopped parsley adds a touch of freshness. Served with lemon wedges, Fideuà Seafood is a true celebration of Mediterranean flavors, combining the briny sweetness of seafood with the savory, toasted notes of the noodles. Enjoying this dish is akin to taking a culinary voyage to the sun-drenched Valencian coastline.
Ingredients
2 cups short fideo noodles
1/4 cup olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 ripe tomato, grated or finely chopped
1/2 tsp smoked paprika
1 pinch saffron threads (optional)
4 cups fish or seafood broth
1/2 cup dry white wine
1/2 pound squid, cleaned and cut into rings
1/2 pound shrimp, peeled and deveined
1/2 pound mussels, scrubbed and de-bearded
1/2 pound clams, scrubbed
Salt and pepper to taste
Fresh parsley, chopped
Lemon wedges for serving
Directions
1. Heat the olive oil in a large paella pan or a wide, deep skillet over medium heat.
2. Add the short fideo noodles and toast them, stirring frequently, until they are golden brown. Be careful not to burn them. Remove the noodles from the pan and set them aside.
3. In the same pan, add the finely chopped onion and cook until it becomes translucent.
4. Stir in the minced garlic, finely chopped red bell pepper, and green bell pepper. Cook until the peppers have softened.
5. Add the grated or finely chopped tomato and cook for a few minutes until the mixture thickens slightly.
6. Sprinkle in the smoked paprika and saffron threads (if using), and stir to combine.
7. Pour in the white wine and let it simmer for a couple of minutes to reduce slightly.
8. Add the fish or seafood broth and bring the mixture to a gentle boil.
9. Return the toasted noodles to the pan, spreading them out evenly.
10. Arrange the squid rings, shrimp, mussels, and clams over the noodles.
11. Season with salt and pepper to taste.
12. Reduce the heat to a simmer and cook until the seafood is done, the mussels and clams have opened, and the noodles have absorbed most of the liquid. This typically takes about 10-15 minutes.
13. Remove the pan from heat and let it sit for a few minutes to allow the flavors to meld.
14. Sprinkle freshly chopped parsley over the top before serving.
15. Serve with lemon wedges on the side.
Enjoy your Fideuà Seafood!