The Spanish Fideuà (Fideuà marisco) with seafood is a great pasta-based alternative to traditional paella, and even better it’s considerably easier to make. Fideuà is a one-pot recipe that becomes a hearty meal to share with friends or family. It tastes fantastic and this recipe can be made in under an hour with your choice of seafood!
Hailing from the Valencian region, fideuà owes its creation to a picturesque Mediterranean town called Gandia, a loyal cook, starving sailors, and a fat captain! Fideuà was made in an attempt to curb the captain’s gluttonous interest in the dish, substituting rice with noodles. However, the new noodle dish failed miserably and many a sailor were left hungry. The dish is now highly regarded the world over!
Fideuà de Marisco, or Spanish Fideua with seafood is a great one-pot, a pasta-based alternative to traditional paella, and it’s considerably easier to make than paella. There’s also a seafood fideua recipe with black squid ink which is cooked in the same way.
FideuÁ De Marisco Thermomix Tm31 Y Fussioncook
While making fideuà takes a little longer than some other Spanish recipes, it’s definitely worth it! Just one taste of the soft pasta that’s combined with the fideuà spices, tomato, and seafood will have you coming back for more!
Fideua with seafood can be made with simple ingredients you’ll find at any supermarket (except for maybe the noodles). Use whatever fresh seafood you can get ahold of, or if you’re more into a meatier version, fideuà can be made using a combination of meats such as chicken, pork, or rabbit.
No matter which way you choose to make it, you’ll have a delicious meal that not only looks impressive, it tastes incredible!
Bouillon Pour Paella Aux Fruits De Mer Ou Fideuá Hacendado Avec Sofrit
Much like pasta in Italy, fideuà pasta comes in a variety of different shapes and sizes. There are two main types of pasta that are commonly used for this dish. If you’re living anywhere in Spain, you’ll have no issue finding any of these. In other parts of the world, a Spanish grocery store will stock them or you can find them online.
The most common is the thin vermicelli-like noodle, and this is often referred to by many brands as ‘Fideo’, and there are often 3 or 4 different sizes or ‘grades’ of the fideo pasta, usually cataloged as Fideo No. 1, 2, 3, 4, or No. 5.
These thin fideos cook a little faster than the fatter round-shaped fideuà pasta, so it’s worth trying out a few different types to see what you like best.
FideuÁ Con Bonito Del Norte
Spanish fideuà pasta looks a lot like small macaroni elbow pasta in shape and size. It takes a little longer to prepare compared to the thinner variety of fideo mentioned above. I prefer the fideuà pasta, mainly because of the lovely texture of the noodles and how they blend well with the seafood and other ingredients.
If you find it difficult to find the fideo or fideua noodles, don’t despair. There are a few cheats that can get you through your noodle drought! Thin rice vermicelli noodles can also be substituted if you break them into pieces around an inch long. Just monitor them during cooking time.
I was fortunate enough to learn this dish from one of the best Paella chefs in Valencia. When he showed me this recipe, he simply stated that I would never need to learn another dish to impress dinner guests once the fideuà was mastered. He was totally right!
Fideua With Seafood (fideua De Marisco)
I spent months trialing different ingredients and fine-tuning the spices and adding my twist based on his masterclass. Originally, he showed me a simple version using just prawns and squid, however, I’ve discovered that adding a few chunky fillets of white fish such as Monkfish, Dorada, Cod, or Lubina brings more wonderful flavors of the sea and really works well in a fideuà.
Of course, you can combine meats with this dish too, and we’ve given that a good crack from time to time. Here is a meat-based fideuà to try, but for this recipe, it’s all about the sea!
As we mentioned earlier, this dish is great because it’s really a one-pot wonder! And honestly, it doesn’t matter too much what kind of pot or pan you use, as long as it’s deep enough to submerge all the noodles, then you’re good to go!
FideuÁ Rossejat Con Sepia Y Langostinos
Ideally, You’ll need a large paella pan around 40cm in diameter at least. If you don’t have a paella pan, use the deepest pot you own around 30cm in diameter minimum.
Fideuà marisco is a great pasta-based alternative to traditional paella, and it’s considerably easier to make than paella. It’s a one-pot recipe that’s easy to make and when made with your own fish stock and some fresh seafood, is a hearty meal that serves up to 6 people.
Serving: 200 g Calories: 744 kcal Carbohydrates: 74 g Protein: 58.8 g Fat: 23.1 g Saturated Fat: 3.9 g Cholesterol: 367 mg Sodium: 953 mg Potassium: 1166 mg Fiber: 5.1 g Sugar: 5.9 g Calcium: 175 mg Iron: 4 mg
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