Spanish Cuisine
Homemade Fideuà
Fideuà is an incredibly popular and spectacular alternative to paella, originating from the coastal regions of Valencia. Instead of rice, short vermicelli is used, which acquires a nutty flavor when toasted and becomes fantastically tender and aromatic when simmered in rich fish broth. Seafood like shrimp and squid infuses the noodles with their briny flavor, creating a cohesive, deep-tasting dish. Serving it with pungent aioli sauce turns a simple home dinner into a celebration, conveying the true spirit of the Spanish coast.
Dishday
Recipe overview
- Total time
- 1 min
- Servings
- 6
- Difficulty
- Medium
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 390 kcal
- Protein
- 24 g
- Fat
- 14 g
- Carbs
- 42 g
- Fiber
- 2 g
Step by step
Method
- 01
Heat olive oil in a wide skillet and quickly sauté shrimp and…
Heat olive oil in a wide skillet and quickly sauté shrimp and squid until golden (literally 2 minutes). Remove the seafood to a plate so it doesn't overcook.
- 02
In the same skillet, add the dry vermicelli and sauté, stirri…
In the same skillet, add the dry vermicelli and sauté, stirring constantly, until a rich golden-brown color. This will unlock the flavor of the dough — remove the vermicelli from the pan.
- 03
Sauté onion and garlic in the skillet until soft, add tomatoe…
Sauté onion and garlic in the skillet until soft, add tomatoes and smoked paprika. Simmer the sauce for a few minutes until thick and fragrant.
- 04
Return the vermicelli to the skillet, pour in hot fish broth…
Return the vermicelli to the skillet, pour in hot fish broth just enough to barely cover the noodles. Distribute the seafood on top and cook over medium heat for about 8-10 minutes.
- 05
When the broth is nearly absorbed and the vermicelli is tende…
When the broth is nearly absorbed and the vermicelli is tender yet firm, remove from heat. Let sit covered for a few minutes so the juices distribute evenly before serving.
Dishday
Useful advice
Cooking tip
For fideuà, vermicelli-style noodles ('fideos') or regular vermicelli broken into 2-3 cm lengths are perfect. The key is to toast the dry noodles in oil until golden brown before adding broth: this gives the dish a special nutty aroma and prevents sticking.
How to serve
Serve fideuà in the same pan it was cooked in, placing it in the center of the table. Be sure to offer freshly made aioli sauce — Spaniards believe that without it, fideuà loses half its charm.
How to store
Finished fideuà can be stored in the refrigerator for up to 2 days. When reheating, add a couple of spoonfuls of fish broth and heat in a skillet so the noodles don't dry out and regain their juiciness.
Note
Do not pour too much broth, otherwise the noodles will overcook and become mushy. They should be slightly firm, like 'al dente' pasta, having absorbed all the rich seafood flavor.
