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Fideuà

Try this approachable and delicious version of the Catalan dish, Fideuà. Made with short strands of artisan pasta and fresh seafood, is usually served with all i oli.

Brindisa Spanish Fideua Recipe

Ready In

1 hour

Cooking time

45 minutes

Prep time

10 minutes

Serves

4 people

Ingredients
360g of 1mm fideus
30ml of olive oil
2 large cloves garlic, peeled
4 large prawns in their shells
600g clean squid chopped into 1cm pieces (you can cut it bigger if you want)
2 good-sized tomatoes (about 250g), halved and grated (discarding the skin)
1½ tsp pimentón dulce
10 strands of saffron, crumbled
900ml of fish stock
400g of mussels in their shells
70g of peas
Salt to taste
You will also need a 4 person paella pan
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Method

  1. Heat the oven to 180°C.
  2. Toast the fideus until they turn a dark golden brown colour - approx 15 minutes - turning the noodles during cooking so that they are toasted all sides.
  3. Meanwhile put the stock on a very low heat and hold just below simmering, ready for adding to the fideus.
  4. Heat the olive oil in a four person paella pan over a medium-low heat, add garlic cloves and cook slowly to give some flavour to the oil; when the garlic cloves are golden brown, remove from the oil and discard.
  5. Add the prawns and cook 1 minute per side; remove from pan.
  6. Now add the squid and cook it for 2 minutes; after this time, add the grated tomato, cooking for a further 3 or 4 minutes until thickened; stir in the paprika and crumbled saffron and cook for 1 minute.
  7. Add the fideus and stir well to coat, then add half of the warmed stock; place the mussels and the peas around the pan then cover with the remaining stock.
  8. Bring the pan to a gently rolling boil and cook for 5 minutes (try the stock now to check if the amount of salt is right and if not amend accordingly).
  9. Add the prawns and cook for 4 more minutes.
  10. Remove from the heat, cover, and leave it to stand for 3 minutes.
  11. Serve with a little bit of all i oli.

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Ingredients
360g of 1mm fideus
30ml of olive oil
2 large cloves garlic, peeled
4 large prawns in their shells
600g clean squid chopped into 1cm pieces (you can cut it bigger if you want)
2 good-sized tomatoes (about 250g), halved and grated (discarding the skin)
1½ tsp pimentón dulce
10 strands of saffron, crumbled
900ml of fish stock
400g of mussels in their shells
70g of peas
Salt to taste
You will also need a 4 person paella pan
Add all to basket

Add in stock items to your basket

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