Easy Seafood Fideuá
Indulge in an exquisite Fideuá, a traditional recipe from the Valencian Community, enriched with seafood to create a truly delightful dish.
This dish is cooked with a unique type of pasta - long, hollow noodles. A true mariner's dish. Just like its counterpart, the paella, you can prepare it with ingredients such as chicken and vegetables.
On this occasion, the chosen seafood are prawns, larger in size than shrimp and langoustine and with a potent flavor. Another seafood that pairs very well, and I think even better, are Norway lobsters, which will give an even more maritime flavor to the dish if possible.
Ingredients for Easy Seafood Fideuá for 4 people
- Fideuá – 500 grams
- Fish Broth – 6 cups
- Squid or Cuttlefish – 1 unit
- Ground Saffron – 20 grams
- King Prawns – 8 units
- Clams – 150 grams
- Rice Shrimp – 250 grams
- Mussels – 500 grams
- Turmeric – 1 pinch
- Garlic – 1 unit
- Monkfish Bone – 1 unit
- Red Pepper – 1 unit
- Onion – 1 unit
- Tomato – 1 unit
- Parsley – 1 pinch
- Olive oil – 2 tablespoons
- Salt – 1 pinch
How to make the recipe Easy Seafood Fideuá
- Start with the sauté: Clean and chop the onion and red pepper. Add a little salt.
- In a medium skillet, add a drizzle of olive oil and when it is hot, add the vegetables. Stir until they are poached. After about 10 minutes, add the clean and chopped squid or cuttlefish. Also add the clean, peeled, and chopped tomato.
- Stir until the liquid that the squid or cuttlefish releases is consumed, leave a little. Turn off and set aside for the fideuá cooking step.
- Prepare the fish broth: Pour about 6 cups of water into a pot, introduce the clams, rice shrimp, mussels, and monkfish bone. Bring to a boil. Once the mussels open, turn off the heat and strain the seafood. Set the broth aside for later.
- Continue with the fideuá: Heat the paella pan over medium heat, add the sofrito and the 500 grams of fideuá along with 5 cups of broth.
- Reserve a cup for later, in case more needs to be added as it evaporates. Bring to a boil.
- After 10 minutes, add a pinch of turmeric and ground saffron. In a mortar, mash the parsley, garlic, and a pinch of salt and add it to the paella pan.
- After another 5 minutes, place the king prawns, and the seafood that we had used to make the broth (the clams, the rice shrimp, the mussels, and the chopped squid or cuttlefish) on the fideuá.
- Check that the broth has not been completely consumed, if so, add another cup of broth. After 5 more minutes, when the broth has been consumed, taste and if it is at its point, turn off the heat, remove the paella pan, and cover it with a cloth to let it rest for 5 minutes.
- After this time, you will have an exquisite fideuá ready to serve to your guests.
Notes and Tips
You can leave the seafood that you used to make the broth unpeeled, I personally prefer to peel it because I find it easier to eat. The only thing I leave with the shell is the king prawns, obviously.
I hope you like the recipe and tell me your experience with this dish, your favorite tips, and tricks.