Fideuà

Name: Fideuà
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 8 oz thin vermicelli or angel hair pasta, broken into 1-inch pieces (fideos); 1 lb large shrimp (16/20 count), shell-on; 1 lb fresh mussels, scrubbed, debearded; 4 tbsp extra-virgin olive oil; 1 yellow onion, finely diced; 4 cloves garlic, minced; 4 ripe tomatoes or 1 can (14.5 oz) diced tomatoes, grated or finely diced; 1 tsp smoked paprika; 1/2 tsp saffron threads, crumbled; 4 cups fish stock or clam juice mixed with water, warm; 1 1/2 tsp salt; 2 lemon, cut into wedges; 1/4 cup fresh flat-leaf parsley, chopped

A Valencian coastal dish similar to paella but made with thin toasted noodles instead of rice, cooked with shrimp, mussels, and saffron broth until the vermicelli forms a crispy bottom crust.

65 minMediumServes 4530 cal/serving

SpanishLunchStovetop and OvenPescatarianHigh ProteinDairy-FreeAlcohol-FreeCorn-Free

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Ingredients

8 oz thin vermicelli or angel hair pasta, broken into 1-inch pieces (fideos)
1 lb large shrimp (16/20 count), shell-on
1 lb fresh mussels, scrubbed, debearded
4 tbsp extra-virgin olive oil
1 yellow onion, finely diced
4 cloves garlic, minced
4 ripe tomatoes or 1 can (14.5 oz) diced tomatoes, grated or finely diced
1 tsp smoked paprika
1/2 tsp saffron threads, crumbled
4 cups fish stock or clam juice mixed with water, warm
1 1/2 tsp salt
2 lemon, cut into wedges
1/4 cup fresh flat-leaf parsley, chopped

Instructions

1

Preheat oven to 400°F (200°C). Steep 1/2 tsp crumbled saffron threads in 2 tablespoons of warm water for 5 minutes.
2

In a large oven-safe skillet or paella pan, heat 4 tbsp extra-virgin olive oil over medium-high heat. Add 8 oz thin vermicelli or angel hair pasta, broken into 1-inch pieces (fideos) and toast, stirring constantly, for 2 to 3 minutes until golden brown. Remove and set aside.
3

In the same pan, add 1 finely diced yellow onion and cook for 4 minutes. Add 4 cloves minced garlic and 1 tsp smoked paprika, stir for 1 minute. Add 4 grated or finely diced ripe tomatoes or 1 can (14.5 oz) diced tomatoes and cook for 5 minutes until jammy.
4

Pour in 4 cups warm fish stock or clam juice mixed with water and the saffron water. Stir in 1 1/2 tsp salt and bring to a simmer. Return the toasted noodles, pressing into an even layer.
5

Nestle 1 lb large shrimp (16/20 count), shell-on into the noodles. Cook on stovetop for 5 minutes without stirring. Add 1 lb scrubbed, debearded fresh mussels around the edges. Shrimp should be opaque and pink (145°F / 63°C); mussels open when done.
6

Transfer to oven and bake for 5 to 7 minutes until liquid is absorbed and top is crisp. Discard any 1 lb fresh mussels that did not open.
7

Rest 2 minutes. Garnish with 1/4 cup chopped fresh flat-leaf parsley and serve with 2 cut into wedges lemon.

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Questions

What is Fideuà?

A Valencian coastal dish similar to paella but made with thin toasted noodles instead of rice, cooked with shrimp, mussels, and saffron broth until the vermicelli forms a crispy bottom crust. This reference files it under Spanish lunch: made on the stovetop and in the oven, rated medium and about 65 minutes start to finish.

What should Fideuà look like when it is ready?

Go by the cues in the method rather than the clock. Step 6: cook until liquid is absorbed and top is crisp.

Is there a substitute for saffron in Fideuà?

The entry for Fideuà calls for 1/2 tsp saffron threads, crumbled. In its place: Nothing reproduces the flavor of saffron. A pinch of turmeric supplies the color only.

Can I use frozen shrimp instead of shrimp in Fideuà?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Fideuà uses 1 lb large shrimp (16/20 count), shell-on.

Does Fideuà contain shellfish?

Yes: 1 lb large shrimp (16/20 count), shell-on, 1 lb fresh mussels, scrubbed, debearded and 4 cups fish stock or clam juice mixed with water, warm. The full allergen list for this entry is gluten, shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I freeze Fideuà?

It is not a good candidate. Refrigerate what is left of Fideuà within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. The pasta keeps drinking the sauce as it sits; loosen it with a splash of water or stock.

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