Fideuá

A Valencian one-pot seafood dish similar to paella, using short vermicelli noodles instead of rice with a rich homemade stock.

Dinner Seafood Spanish One-Pot Fideuá

Estimated Nutrition

Calories

708.4

kcal / serving

4250.5 kcal total

Carbs

76.8g

per serving

460.8 g total

Fat

26.4g

per serving

158.4 g total

Protein

40.9g

per serving

245.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

Juice only, for stock

GrainsCereals

500

Vermicelli Noodles

Short, known as fideo

Liquids

1.5

litres

Water

Boiling, for stock

NutsSeeds

clove

Garlic

Skins left on, crushed, for stock

pinch

Salt

For stock

clove

Garlic

Finely chopped

tbsp

Smoked Paprika

piece

Black Pepper

Freshly ground, to taste

100

Almond

For picada

tbsp

Parsley

Fresh, chopped, for picada

OilsFats

Olive Oil

Divided use

Seafood

piece

Monkfish

Head and bones only, for stock

piece

Monkfish Tail

Cut into large chunks

piece

King Prawns

piece

Squid

Cleaned, spines removed, flesh roughly chopped

400

Mussels

Scrubbed and de-bearded

Vegetables

piece

Tomato

Grated, skins for stock and flesh reserved for noodles

piece

Onion

Roughly chopped, for stock

piece

Ñora Peppers

Dried, for stock

piece

Ñora Peppers

Finely chopped

Method

Grind almonds and parsley in a mortar and pestle to create a fine picada.

Add back the fish and prawns, arrange mussels on top, season, cover, and simmer for 5 minutes until mussels open.

Pour in the prepared stock and simmer the mixture for 10 minutes.

Stir in the chopped ñora peppers and vermicelli noodles for 3 minutes, then sprinkle with smoked paprika.

Sauté onions, garlic, tomato flesh, and squid in the remaining oil for 7 minutes until squid is opaque.

Fry monkfish chunks and prawns in half the olive oil for 2 minutes until browned, then set aside.

Simmer tomato skins, stock vegetables, fish bones, lemon juice, and 1.5 litres of water for 30 minutes before straining.

Sprinkle the picada over the dish and garnish with lemon wedges to serve.