Best 2 Seafood Fideua Recipes

Embark on a culinary journey to the vibrant shores of Spain with Fideuà, a delectable seafood paella that tantalizes the taste buds. Originating from the coastal regions, this dish is a symphony of flavors, textures, and colors. Unlike its more famous cousin paella, Fideuà distinguishes itself with the use of thin, toasted noodles, known as fideus, instead of rice. These noodles absorb the rich flavors of the succulent seafood and aromatic broth, creating a delightful harmony in every bite. Join us as we explore the diverse recipes featured in this article, each offering a unique interpretation of this beloved Spanish classic. From the traditional Fideuà de Marisco, brimming with an array of seafood treasures, to the vegetarian Fideuà de Verduras, bursting with garden-fresh vegetables, and the innovative Fideuà Negra, where squid ink adds a touch of intrigue and depth, these recipes cater to a variety of preferences and dietary choices. Get ready to immerse yourself in the culinary heritage of Spain and savor the enchanting flavors of Fideuà.

Check out the recipes below so you can choose the best recipe for yourself!

SEAFOOD FIDEUà

Seafood fideuà image

Try this paella with a difference, using fideo or vermicelli pasta instead of rice, with prawns, mussels, squid, monkfish and a sprinkling of saffron

Provided by Cassie Best

Categories Dinner, Main course, Supper

Time 1h

Number Of Ingredients 14

Ingredients

400g mussels , cleaned
8 large prawns , in their shells
2 good pinches of saffron
350g vermicelli pasta, or Spanish fideo pasta if you can find it
5 tbsp olive oil
1 large onion , finely chopped
3 garlic cloves , crushed
2 tsp smoked paprika
1 monkfish tail, cut into 2-3cm chunks
1 large squid , or 4 baby squid (about 400g), cleaned and cut into rings (keep the tentacles)
650ml hot good-quality fish stock
2 large tomatoes , chopped into small pieces
juice 1 large lemon , plus 1 lemon cut into wedges to serve
small bunch parsley , chopped

Steps:

Boil the kettle. Empty the mussels into a colander and run under cold water. Throw away any with broken shells. Pick through the shells, tapping each one on the side of the sink - they should be closed or should slowly close when tapped - if they stay open, throw them away. If any of the shells still have barnacles or stringy beards attached, pull them off with a cutlery knife and rinse the shells well. Keep in the colander, covered with a cold, damp cloth, until you're ready to cook. Peel the prawn shells on the body section only - leave the heads and tails intact. Score down the backs and pull out any gritty entrails. Chill until you're ready to cook.
Put the saffron in a small cup, cover with 50ml kettle-hot water and set aside for 10 mins. If using vermicelli, put in a bowl and crush to little pieces (about 1cm long) with your hands.
Heat the oil in a large frying pan with at least a 3cm lip, or a 40cm paella pan. Add the onion and stir around the pan for 5 mins until soft. Add the garlic and cook for 1 min more, then tip in the vermicelli and cook for 5 mins, stirring from time to time, until the vermicelli is toasted brown. Stir in the paprika.
Keeping the heat moderate, stir through the monkfish, squid and saffron with its water, seasoning well. Spread the ingredients out in an even layer, then pour over the hot stock and scatter the tomatoes on top. Bring to a simmer, then cover the whole dish with a tight-fitting lid (or foil). Turn the heat to medium and cook for 6 mins.
Uncover and stir to incorporate the dry top layer of pasta. Push the mussels into the pasta so the hinges are buried in the bottom of the dish, and they stand straight up. Arrange the prawns on top, cover tightly and cook for another 6 mins or until the mussels are open, the prawns are pink and the pasta is cooked through. Leave to simmer for another 2-3 mins to cook off most of the remaining liquid (leave a little in the pan to prevent the pasta from sticking together). Allow to sit for 2-3 mins, then squeeze over the lemon juice and arrange the wedges on top. Scatter with parsley before serving.

Nutrition Facts : Calories 488 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 0.9 milligram of sodium

CATALAN FIDEUà

Catalan Fideuà image

In Catalunya, the northeastern part of Spain, there is a traditional dish called fideuà, made with short lengths of dry pasta called fideus. Instead of boiling the noodles Italian-style, the Catalan way is to cook them with only a small amount of liquid in a wide earthenware cazuela or paella pan. Here, the noodles are first browned in olive oil, then simmered in a rich fish and shellfish broth. It's a sort of cross between risotto and paella, and it's a dish for all lovers of Mediterranean fish soups in the bouillabaisse family. Broth is added at intervals as it is absorbed, but not much stirring is involved. A dab of garlicky allioli, the Spanish version of aïoli, is added to each soup plate before serving.

Provided by David Tanis

Categories dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

Extra-virgin olive oil
2 onions, chopped (about 2 cups)
1/2 pound small shrimp, shell on
4 large garlic cloves, roughly chopped
3 small dried hot red peppers, or use 1 pinch cayenne
1/2 teaspoon fennel seed
1/2 teaspoon coriander seed
1 large bay leaf
A few thyme sprigs
Salt and pepper
2 tablespoons tomato paste
1 1/2 pounds meaty bones from cod, snapper or halibut, rinsed (or use boneless fish chunks)
12 clams
1 pound mussels, cleaned
1 pound fideus noodles (dry), or use Italian fedelini or spaghettini
Extra-virgin olive oil
Pinch of saffron crumbled into 1/4 cup water
1 pound mussels, cleaned, for garnish
1/2 pound large shrimp, shell on, for garnish (optional)
3 tablespoons chopped parsley
1 teaspoon orange zest
Allioli, for garnish (see recipe)

Steps:

Make the broth: Put 3 tablespoons olive oil in a heavy soup pot over medium-high heat. Add onions and sauté until softened and lightly browned, about 10 minutes. Add small shrimp, garlic, hot pepper, fennel, coriander, bay leaf and thyme. Season generously with salt and pepper, stir to coat and cook 2 minutes more.
Stir in tomato paste and cook 5 minutes, until mixture begins to look dry. Add fish bones, clams, 1 pound mussels and 8 cups water; cover and bring to a boil. Uncover, reduce heat to a simmer and cook for 45 minutes.
Strain through a sturdy mesh sieve into another pot, pushing on solids with a wooden spoon. Discard solids and keep strained broth hot. Taste for salt. Broth should be well seasoned. (Can be made ahead, though eat it within 24 hours, or you can freeze it.)
Make the fideuà: Heat oven to 375 degrees. Put fideus noodles in a large roasting pan or baking sheet. (If using Italian pasta, break it into 2-inch lengths first.) Pour 2 tablespoons olive oil over noodles and toss with hands to coat. Bake for 8 to 10 minutes, turning with tongs if necessary, until noodles are golden brown. (May be done in advance.)
Place a cazuela or wide heavy pot on the stove. Add toasted noodles, pressing down a bit. Ladle 3 cups hot broth over noodles and bring to a boil. Push down on the noodles with a wooden spoon as they soften into the broth. Add saffron-infused water and cook for a minute, then stir to mix. Add enough hot broth to cover pasta by 1 inch. Lower heat and cook at a simmer for about 8 minutes, stirring occasionally. Add more broth (and adjust heat) if mixture dries out.
Scatter remaining 1 pound mussels over the top, then push them down until barely submerged. Cook 3 to 4 minutes, until shells open. Turn off heat. The noodles should be cooked but firm, and the mixture a little soupy.
If using the large shell-on shrimp, season them and sauté in 1 tablespoon olive oil over medium heat for 2 minutes per side.
Ladle into individual soup plates. Mix the parsley with the orange zest. Garnish fideus with shrimp, if using, the parsley mixture and a spoonful of allioli.

Nutrition Facts : @context http, Calories 371, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 921 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Use high-quality seafood. Fresh, flavorful seafood is essential for a great fideua. Look for shrimp, mussels, and clams that are plump and have a briny smell.
Cook the seafood properly. Seafood cooks quickly, so it's important not to overcook it. Shrimp and mussels should be cooked until they are opaque and firm, while clams should be cooked until they open.
Use a flavorful broth. The broth is the foundation of the fideua, so it's important to make sure it's flavorful. Use a combination of seafood stock, chicken stock, and white wine.
Don't skimp on the noodles. Fideua noodles are a key ingredient in the dish, so don't be tempted to use too few of them. The noodles should be cooked al dente, so they have a slight chew to them.
Top with fresh herbs. Fresh herbs, such as parsley, cilantro, and basil, add a bright, flavorful touch to the fideua.

Conclusion:

Fideua is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's a great way to use up leftover seafood, and it's also a perfect dish for a party. With its combination of flavorful seafood, tender noodles, and rich broth, fideua is sure to please everyone at the table.