Spanish Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Fideuá
Short noodles toasted and cooked paella-style in rich seafood broth with prawns and clams, finishing with the same coveted crispy bottom as the original.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
7 steps- 1
Peel the prawns, reserving the shells and heads, then simmer the shells in the fish stock for 10 minutes to deepen the flavor, strain, and keep the stock hot.
- 2
Heat olive oil in a paella pan and sear the prawns and monkfish briefly until just colored, then remove and set aside.
- 3
In the same pan, sweat the onion until soft, add the garlic and cook 1 minute, then stir in the grated tomato and pimentón and cook until the sofrito darkens and thickens, about 10 minutes.
- 4
Add the dry fideos to the pan and toast in the sofrito for 2-3 minutes, stirring, until lightly golden.
- 5
Pour in the hot fish stock with the saffron, season with salt, and spread the noodles evenly without stirring further.
- 6
Simmer over medium-high heat for 6 minutes, then nestle in the clams, seared prawns, and monkfish, and continue cooking uncovered for 6-8 minutes until the liquid is absorbed and a crisp bottom crust forms.
- 7
Remove from heat, rest 2 minutes, and serve straight from the pan with alioli and lemon wedges.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
61/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving330
Calories
31 g
Protein
40 g
Carbs
4 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Fideua is a Valencian seafood dish that is essentially paella made with short toasted noodles instead of rice, said to have been invented by fishermen on the Mediterranean coast who ran low on rice and reached for pasta. The noodles are toasted before cooking, which gives the finished dish a nutty depth and lets each strand stand slightly upright. It is served with a sharp garlic aioli that cuts through the rich seafood broth.
Listahan note
This version toasts the fideo noodles until golden before simmering them in a saffron seafood broth so they drink up flavor without going mushy. It is built to deliver paella-style satisfaction with the faster, more forgiving texture of pasta.
Technique cues
- Toast the dry noodles in oil until deeply golden before adding any liquid; this nutty step is what separates fideua from a plain pasta dish.
- Use a hot, well-seasoned broth and add it all at once, then resist stirring so the noodles cook evenly and a faint crust forms on the bottom.
- Pull the pan off the heat while the noodles still have a slight bite, since they keep absorbing broth as they rest.
Kitchen flow
- Parallel prep
- Build and reduce the sofrito and steep the saffron in warm broth while you clean the seafood, so the cooking moves quickly once the noodles toast.
- Make-ahead
- Make the sofrito and seafood broth a day ahead and refrigerate; the final assembly is fast and best done just before serving.
- Leftover move
- Crisp leftover fideua in a hot oiled skillet to get a socarrat-style crust and serve with a fresh squeeze of lemon.
- Cleanup rhythm
- Soak the pan immediately after serving so any toasted crust on the bottom releases instead of hardening on.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Fideo noodles
The base, replacing rice
Purpose: Short thin noodles toast to a nutty gold and soak up seafood broth, defining the whole dish.
Handling: Toast dry in oil until golden before any liquid is added.
Adaptation: Broken angel hair or vermicelli works if fideos are unavailable; aim for short, thin strands.
Mixed seafood
The protein and flavor heart
Purpose: Shrimp, squid, and mussels build the briny Mediterranean character central to fideua.
Handling: Clean and devein, and cook just until opaque so it stays tender.
Adaptation: Use only shrimp for simplicity, or firm white fish; a mix gives the most depth.
Saffron
Aroma and golden color
Purpose: It lends the floral, golden signature shared with paella and ties the broth together.
Handling: Steep the threads in a little warm broth before adding so the color and flavor disperse fully.
Adaptation: A pinch of turmeric gives color but not the same aroma; saffron is worth it here.
Sofrito (tomato, onion, garlic)
Flavor foundation
Purpose: This slow-cooked base of tomato, onion, and garlic gives the broth its savory depth.
Handling: Cook down patiently until jammy and reduced before adding the noodles.
Adaptation: A quality jarred sofrito saves time without much loss of flavor.
Aioli
Finishing condiment
Purpose: A dollop of garlicky aioli is the traditional partner that cuts the richness of the seafood.
Handling: Whisk garlic, egg, and oil into an emulsion, or stir crushed garlic into good mayonnaise.
Adaptation: Mix garlic into store-bought mayonnaise for a quick version, or skip for an egg-free dish.
Technique notes
- Make a quick stock from the shrimp shells to push the seafood flavor much deeper than water or plain broth.
- Finish the dish under the broiler for a minute or two to crisp the noodle tips into the prized upright texture.
- Serve the aioli on the side rather than stirred in, so each bite gets a hit of fresh garlic against the rich noodles.
Ingredient swaps
- Shellfish-free direction
- Use firm white fish and a strong vegetable or fish broth instead of shellfish for an allergy-safer pan.
- Egg-free direction
- Skip the aioli or use an egg-free garlic mayonnaise so the dish stays allergen-friendly.
- Weeknight shortcut
- Use jarred sofrito and a single type of seafood to cut prep down to one pan and minimal cleanup.
Serve alongside
- Garlic aioli for spooning
- A bright escarole salad
- Grilled lemon wedges
- Marinated olives and pickles
- A crisp Albarino white
- Cava sparkling wine
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store cooled fideua in an airtight container in the fridge for up to two days. Reheat in a hot oiled skillet rather than the microwave to re-crisp the noodles and revive the texture. It does not freeze well because the noodles turn soft on thawing.
Equipment
- A wide shallow paella pan or large skillet
- A small pot for the seafood broth
- A ladle for adding hot broth
- A whisk or bowl for the aioli
Make this household-aware
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Plan it in Listahan
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