🛒 Ingredients
- 500g thick noodles (no. 4)
- 400g shrimp
- 300g langoustines
- 400g mussels
- 1 squid
- 4 tablespoons soffrito (tomato, onion, bell pepper)
- 1L fish fumet
- sweet paprika
- saffron
- olive oil
👨🍳 Step-by-step instructions
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Prepare the soffrito with tomato, onion, and bell pepper until dry.
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Add sweet paprika and saffron, sauté for 30 seconds.
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Add chopped squid and cook until browned.
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Stir in the noodles and toast for 2 minutes.
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Pour in the hot fish fumet and arrange the seafood on top.
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Cook for 15 minutes over medium-high heat. Finish in the oven for 5 minutes at 200°C to crisp the noodles ("espeluznados").
💡 Chef's tip
The noodles should stand upright (\"crisped\") after the final baking. Homemade alioli is essential.
📝 Our take
Fideuà beats paella when it comes to absorbing stock: the number 2 noodles act like sponges and accumulate seafood flavour in a way rice simply can't match. The critical moment is the final "crisping" in the oven—noodles standing upright, crunchy outside and creamy inside. Without homemade alioli, the experience is incomplete.
🍷 Wine & food pairing
A lees-aged Valencian white: a Merseguera or Valencia Viognier holds up well against the seafood flavour. The alioli already provides fatty balance, so avoid overly buttery whites.
Suggested wine: Rueda Verdejo or Albariño
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