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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.

65 minMediumServes 4530 cal/serving

SpanishLunchStovetop and OvenPescatarianHigh ProteinDairy-FreeAlcohol-FreeCorn-Free

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. 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. 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. 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. 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. 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. 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. 7

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

Questions

Can I make Fideuà gluten-free?

Yes. The gluten in this entry is 8 oz thin vermicelli or angel hair pasta, broken into 1-inch pieces (fideos). Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Fideuà keep?

Refrigerate leftovers within two hours and eat them 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.

Can I halve or double Fideuà?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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