What is Fideuà de Marisco?

Fideuà de Marisco is a traditional Spanish dish from the Valencian coast made with short pasta noodles ( fideos ) instead of rice. It’s cooked in a wide paella pan with a rich seafood broth, saffron, and a mix of fresh seafood like shrimp, mussels, and white fish.

What’s the difference between fideuà and paella?

Fideuà is similar to paella but made with short noodles ( fideos ) instead of rice. Fideuà cooks a bit faster than paella and is often served with alioli instead of lemon wedges.

Can I make fideuà ahead of time?

Serve Fideuà immediately so the noodles don’t over-absorb the broth, but you can prep the seafood and chop your vegetables ahead of time to speed up cooking.

What seafood works best for fideuà?

The best seafood for Fideuà is a mix that adds both flavor and texture. Shrimp or prawns provide sweetness and a meaty bite, while mussels and clams bring a briny, ocean-fresh taste that enriches the broth. Avoid frozen mussels as they have a rubbery texture. Squid or calamari add a tender chew, and firm white fish like cod, monkfish, or sea bass hold their shape during cooking. For special occasions, lobster or langoustines can add richness. A good rule of thumb is to use at least two types of seafood—one shellfish and one fish—for a perfectly balanced Fideuà.

Where should I buy my seafood?

I recommend buying all seafood from a fishmonger or quality grocery store. Fresh seafood should not smell fishy. Mussels should be alive when purchased and the shells should be tightly shut. If you get any open mussels, give the shell a light tap or squeeze before cooking. The shell should close, but If it opens again, that’s a sign it’s dead and should not be eaten.

What should I serve with fideuà?

A crisp green salad, crusty bread, and a chilled Spanish white wine (like Albariño or Verdejo) pair nicely.

I can't find fish stock near me. What can I use instead?

Try chicken or vegetable stock. Both will give the recipe a milder fish flavor, but it will still taste delicious.

Fideuà de Marisco

Name: Spanish Fideua with Seafood
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Spanish
Ingredients: 2 cups fideua noodles or fideos noodles2 medium sized ripe tomatoes, chopped; 1 tbsp extra virgin olive oil; 2 garlic cloves; 1/4 cup fresh parsley; 1/4 cup white onion, chopped; 1 tsp paprika; 10 threats saffron; 6 large shrimp, peeled and deveined; 3 whole large shrimp, unpeeled; 3/4lb white fish (monkfish, cod, halibut), deboned and skinned, cubed6 mussels (see notes) 4 cups seafood stock

Description

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

Ingredients

Scale

2 cups fideua noodles or fideos noodles
2 medium sized ripe tomatoes, chopped

1 tbsp extra virgin olive oil

2 garlic cloves

1/4 cup fresh parsley

1/4 cup white onion, chopped

1 tsp paprika

10 threats saffron

6 large shrimp, peeled and deveined

3 whole large shrimp, unpeeled

3/4lb white fish (monkfish, cod, halibut), deboned and skinned, cubed
6 mussels (see notes)
4 cups seafood stock

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Instructions

Finely chop the garlic and about 1/2 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.
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.
Add the broth and tomatoes and simmer for about 3 minutes. Add the fish, shrimp and mussels. Cook until the pasta has absorbed the water and the fish and shrimp is cooked through and the mussels all open, about 10 minutes. Discard any mussels that don’t open.
Garnish with remaining parsley and serve directly from pan.

Notes

Debeard mussels: You will want to make sure that any of the fibrous “beard” on your mussels is removed. Just grasp the beard with your thumb and forefinger and pull it firmly towards the hinged end of the shell. Alternatively you can use pliers to pill the beard off. Scrub the shells under cold water to remove any barnacles or debris. Discard any mussels with cracked or open shells (that don’t close when tapped).

Prep Time: 20
Cook Time: 30
Category: Pasta
Method: Stovetop
Cuisine: Spanish