Fideuá, a traditional recipe very similar to paella but instead of rice it is made with noodles. To make the original fideuá it is necessary to use fine noodles, which can be of various sizes depending on the dish we make. On this occasion, we have used fine noodles from No. 2, but you could also make the recipe with noodles from No. 1.
Seafood fideuá is a simple dish to prepare, the real secret lies in the broth that is used to make it. Therefore, it is important to use a good broth, which can be bought if we want it to be even easier or homemade. From RecetasGratis, we encourage you to try to make your own broth and we explain the steps to achieve an excellent result. Stay with us and discover how to make traditional seafood fideuá, easy and delicious.
4 diners 45m Main course Low difficulty Additional features: Medium cost, Boiled, Spanish recipes Ingredients:
- 400 grams of nº 2 noodles
- 8 prawns
- 1 handful of peeled prawns (can be frozen)
- 1 cuttlefish
- 300 grams of mussels
- 200 grams of crushed tomato or 2 tomatoes
- 2 cloves of garlic
- 2 tablespoons fried tomato
- 1 small glass of olive oil
- For the broth
- 1 bag of fresh fish bones
- 4 shrimp shells (optional)
- 2 cloves of garlic
- 2 tablespoons of choricero pepper or Señora
- 4 strands of saffron
- 1½ liters of water
- 1 handful of salt
- For the aioli
- 1 small glass of sunflower oil
- 1 egg
- 1 clove garlic
- 1 pinch of salt
Steps to follow to make this recipe: 1
Start to prepare the fish broth. To do this, put in a pot a liter and a half of water, add the fish bones (rooster, hake, monkfish …, whichever you have), add the shells and the heads of the shrimp if you want to enhance the flavor, add 2 peeled garlic cloves, 2 tablespoons of chorizo pepper meat, a few strands of saffron and a little salt. Stir everything and let cook about 20 minutes from when it starts to boil. Reservation.
Trick: Remember that to make the fideuá easy you can buy the fish broth already made.
Apart, cook the mussels with a small glass of water. When they are, strain the broth and add it to the previous pot to get an even tastier fideuá broth.
Brush the base of the paella pan with a little oil and heat over medium heat. Add half of the noodles, gently burn them so they don't burn, take them out and put the other half of the noodles to do the same. Reserve all the noodles to continue with the recipe of the original fideuá.
Prepare the seafood washing the prawns, cleaning the cuttlefish and cutting it into small pieces. Frozen prawns must be completely defrosted. If you only use fresh shrimp, remember that you can peel half to use the shells and heads for the broth you have on the fire.
Reheat the paella over medium heat with a jet of oil to sauté the shrimp in shell. Just cook them round and round and remove them.
Sauté the cuttlefish a few seconds and place it on the side of the paella so that it cooks slowly. Add the 2 teeth of chopped garlic and, when they start to brown, add the crushed tomato and the fried tomato, stir and let cook for a few minutes.
Stir fry from the fideuá to integrate the cuttlefish with the tomato, add the roasted noodles again and mix well.
Pour the fish broth (having previously strained it to remove bones and shells) so that it completely covers the noodles and a little more. Turn up the heat and when it starts to boil lower it again to cook the seafood fideuá over medium heat. Salt test and rectify if necessary.
After about 10 minutes, add the prawns in shell and the peeled ones and let the fideuá finish. It has to be dry, although if you prefer to make broth seafood fideuá you just have to add a little more broth or water.
When you see that there is almost no broth left, add the mussels already cooked, turn off the heat and let stand. We recommend covering the fideuá with newspaper sheets.
To know when the seafood noodle is ready, you will have to look at the noodles. When the broth dries, the noodles begin to knit, that's when the fire is extinguished and left to rest.
The traditional fideuá it is usually served with aioli. You can buy it ready-made or make it homemade with an electric hand mixer. You just have to beat all the ingredients until the oil emulsifies and the sauce forms. Here we leave you a video.
And ready! You can serve your original seafood fideuá recipe and delicious. Place the aioli on the table so that each person can add the amount they want and enjoy a totally homemade, traditional and very very tasty dish. If you have finally decided to add some prawn shells to the broth, you will see that the sofrito is much tastier. And if you dare with paella, you can check out this other Seafood Paella Recipe.
If you liked the recipe of Fideuá Seafood, we suggest you enter our Fideua Recipes category. You can also visit a selection of the best Spanish recipes.
Fideuá recipe – Accompaniments and recommendations
Once your seafood fideuá recipe has been prepared, you can accompany it with some bread. Of course, we recommend choosing homemade bread, but in the bakery you will also find very good bread. In addition, you can make a simple appetizer made from the following dishes:
- Squid a la romana
- Steamed clams
- Andalusian baby squid
Remember that you can make your fideuá fast and easy by buying the fish broth already prepared. Of course, we recommend you opt for a quality broth so that the sauce is just as delicious.