La fideuà es la prima de la paella pero protagonizada por fideos finos. Originaria de Gandía, esta receta de marisco captura la esencia del Mediterráneo: marisco fresco, sofrito de tomate y el irresistible fondo de pescado que empapa cada fideo hasta el núcleo.
Mediterranean
Valencian-style seafood fideuà
Valencian seafood fideuà with prawns, mussels and squid. Traditional recipe with thin noodles and aioli. Authentic Mediterranean flavor.
- Spain
- MAIN COURSES
- High protein
- Low fat
- Low sugar
- medium-high
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 430 kcal
- Protein 34 g
- Fiber 3 g
- Carbohydrates 48 g
- Fat 10 g
- Sodium 620 mg
Story behind the dish
Preparation
Valencian-style seafood fideuà is a preparation from Spain with high difficulty. Reserve about 50 minutes in total (20 for mise en place and preparation, 30 for cooking). Follow the 9 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g of No. 2 noodles (or cut cabellini).
- Have ready: 300 g of shrimp or prawns.
- Have ready: 300 g of mussels.
- Have ready: 200 g of squid rings.
- Have ready: 2 dried ñoras.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Open the steamed mussels; reserve the meat and strained broth
Open the steamed mussels; reserve the meat and strained broth. Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food. In demanding recipes, do not improvise times: precision makes the difference.
Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
-
In the paella pan
In the paella pan, heat the oil and sauté the shrimp for 2 minutes; booking. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing. In demanding recipes, do not improvise times: precision makes the difference.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
-
Sauté the squid for 3 minutes; add onion and garlic
Sauté the squid for 3 minutes; add onion and garlic, cook 8 min. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. In demanding recipes, do not improvise times: precision makes the difference.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the grated tomato and paprika; sauté 5 min until dry
Add the grated tomato and paprika; sauté 5 min until dry. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. In demanding recipes, do not improvise times: precision makes the difference.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the noodles and toast them for 2-3 minutes, stirring.
Add the noodles and toast them for 2-3 minutes, stirring. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Pour in the hot broth (with saffron)
Pour in the hot broth (with saffron), adjust the salt and distribute evenly. Taste before serving: the balance between salt, acidity and fat defines the final result. In demanding recipes, do not improvise times: precision makes the difference.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Cook over high heat 5 min
Cook over high heat for 5 minutes, then medium for 8 minutes without stirring. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Place the shrimp and mussels; Bake 5 min at 200°C for…
Place the shrimp and mussels; Bake 5 min at 200°C for the socarrat. Preheat the oven well in advance so that the temperature is stable from the first minute. In demanding recipes, do not improvise times: precision makes the difference.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Let it rest for 3 minutes and serve with aioli.
Let it rest for 3 minutes and serve with aioli. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. In demanding recipes, do not improvise times: precision makes the difference.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Chef's tips
- Socarrat (toasted bottom rice) is obtained by raising the heat during the last minute of cooking.
- Respect the time without stirring: in rice and stews it marks the final texture.
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