Fideuà de Marisco

Fideuà de Marisco is a Spanish seafood pasta dish full of tender short noodles simmered in a rich, saffron-infused seafood broth. Juicy shrimp, flaky white fish, and mussels make this a comfort food with a coastal twist.

Fideuà de Mariscos captures everything beautiful about Spanish coastal cuisine. This fideua recipe It’s a bright and bold dish that’s a delicious alternative to traditional paella.

You can swap out the seafood recommended for whatever freshest and available to you. The noodles soak up every last drop of broth, so each bite is a perfect balance of savory, sweet, and smoky.

Serve it straight from the pan with lemon wedges and a crisp white wine, and you’ve got a meal that feels like a trip to the Mediterranean.

If you like this recipe, also try my Spanish chorizo pasta.

Jump to:

• Ingredients
• Instructions
• Variations & Substitutions
• Equipment
• Storage
• FAQ
• Spanish Fideua with Seafood

Ingredients

Every ingredient in this Fideuà plays a role in creating layers of flavor. The fideuà noodles (or fideos) are the heart of the dish. These short, thin pasta strands are toasted before soaking up the seafood broth. Shrimp, mussels, and white fish bring both sweetness and briny depth, mimicking the catch of the day in a coastal fishing village. The fish broth is the backbone, rich and aromatic, tying everything together.

Garlic, parsley, and onion build the flavor base, while ripe tomatoes add natural sweetness and balance. Smoked paprika and saffron give the dish its signature warmth, color, and complexity and are two spices that are essential for authentic Spanish cooking.

• Fideua noodles or fideos noodles 
• Shrimp
• Fish broth
• White fish
• Mussels
• Garlic cloves
• Fresh parsley
• Onion
• Tomatoes
• Paprika
• Saffron
• Extra virgin olive oil

See recipe card for quantities.

Instructions

Step 1: Chop the garlic and about ½ of the fresh parsley to form a garlic/parsley mixture. A mortar and pestle works well for this also to create more of a paste. Set aside. 

Step 2: In a paella pan or large non-stick skillet, heat the olive oil over medium heat then add onion. Sauté onion for 3-4 minutes, until just starting to lightly brown. Add the noodles, paprika and saffron and cook for 2-4 minutes to lightly toast the noodles, stirring occasionally. Add in the garlic and parsley mixture and cook for another 2 minutes. 

Step 3: Add the broth and tomatoes and simmer for about 3 minutes.

Step 4: Add the fish, shrimp and mussels. Cook until the pasta has absorbed the water, the fish and shrimp is cooked through and the mussels all open, about 10 minutes. Garnish with remaining parsley and serve directly from pan. 

Step 5: Garnish with remaining parsley and drizzle with a tablespoon or 2 of olive oil. Serve directly from pan. 

Variations & Substitutions

This dish gets most of it’s flavor from the spices and stock that soak into all of the other ingredients. Don’t be afraid to make substitutions to make this your own.

• Pasta – Substitute with angel hair or thin spaghetti broken into 1-inch pieces for the fideos.
• Gluten-free – Use gluten-free spaghetti or rice vermicelli, adjusting the cooking time as needed so the noodles don’t overcook.
• Fish – If you don’t eat shellfish, you can replace the seafood mix with chunks of firm white fish, chicken, or even roasted vegetables for a pescatarian or vegetarian twist.
• Vegan – Swap fish stock with vegetable broth for a lighter, plant-based option and add use roasted vegetables in place of the seafood.

Equipment

To make authentic Fideuà, you’ll need a wide, shallow pan—traditionally a paella pan—which allows the noodles to cook evenly and develop a slightly crispy bottom layer called the socarrat. If you don’t have a paella pan, a large, flat skillet with low sides works as well. You’ll also need a spatula or wooden spoon for stirring, a sharp knife for chopping vegetables and seafood, and a small bowl for soaking saffron threads in broth if desired.

Storage

Fideuà de mariscosis best enjoyed fresh. Store leftovers in the refrigerator for up to 2 days in an airtight container. To reheat, gently warm it on the stovetop over low heat, adding a splash of fish broth or water to prevent the noodles from drying out. Avoid freezing if possible, as the texture of the seafood and noodles can suffer.

FAQ

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