Entree: Spain – Valencia – Fideuà (Paella-style seafood dish built on short toasted noodles cooked in saffron and fish broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 medium onion, finely chopped — about 6 oz (170 g)
- 4 cloves garlic, minced — about 1 oz (30 g)
- 1 medium ripe tomato, grated (or 1 cup/240 g canned crushed tomatoes)
- 1 red bell pepper, diced — about 6 oz (170 g)
- 8 oz (225 g) fideos or very short vermicelli
- 12 large shrimp, approx. 8 oz (225 g), peeled and deveined
- 8 oz (225 g) squid tubes, cleaned and sliced into rings
- 1/2 lb (225 g) firm white fish fillet (such as monkfish or cod), cut into 1-in (25 mm) pieces
- 1/2 lb (225 g) mussels or clams, scrubbed and debearded (optional)
- 4 cups (960 ml) fish stock (preferably homemade) plus 2 cups (480 ml) additional if needed
- 1 pinch saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1 tsp sweet smoked paprika (pimentón)
- 1 bay leaf
- Salt to taste — about 1 to 1 1/2 tsp (5–8 g)
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley
- 1 lemon, cut into wedges for serving

Instructions

1. Heat the olive oil in a wide paella pan or large shallow skillet over medium heat. Add the chopped onion and a pinch of salt; cook until translucent, about 6–8 minutes.
2. Add the minced garlic, diced red pepper, and grated tomato. Cook the sofrito until the tomato reduces and the mixture thickens, about 8–10 minutes.
3. Stir in the smoked paprika and bay leaf. Add the fideos and toast, stirring constantly, until they turn golden-brown in places, about 4–5 minutes.
4. Pour in 4 cups (960 ml) fish stock, the saffron with its soaking water, and season with salt and pepper. Gently distribute the stock so it covers the fideos evenly; do not stir aggressively once simmering.
5. Simmer over medium-low heat until the noodles have absorbed most of the liquid, about 8–10 minutes. Arrange the fish pieces, shrimp, squid, and mussels on top, tucking shellfish slightly into the noodles.
6. Cover loosely with foil or a lid and cook until seafood is just cooked through and mussel shells open, about 6–8 minutes. If the pan becomes too dry before the fideos are tender, add the reserved 2 cups (480 ml) stock a little at a time.
7. Remove from heat and let rest 5 minutes to allow flavors to settle and a light socarrat to form on the bottom. Sprinkle with chopped parsley and serve with lemon wedges.