Spanish fideua with seafood 

Fideuà de Marisco Recipe –

a large pan of fideua marisco sits topped with large prawns and some parsley

The Spanish Fideuà 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 easily becomes a hearty meal that serves up to 6 people. It tastes fantastic and this recipe can be made in under an hour!

About This Recipe

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, pasta-based alternative to traditional paella, and it’s considerably easier to make than paella. 

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!

Easy to find Ingredients

Fideua with seafood can be made with simple ingredients you’ll find at any supermarket. 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!

Types of Fideos 

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 near the Valencia region of Spain, you’ll have no issue finding any of these. In other parts of the world, a Spanish grocery store will often stock them. 

Fideo

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.

Fideuà  

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.

Noodle Substitute for Fideuà

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.

Asmall glass of fideo pasta sits on a rustic chopping board
A small glass of fideua pasta sits on a decorative rustic chopping board

How to make the ultimate Fideuà marisco. 

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! 

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 are some awesome meat-based fideuà dishes to try, but for this recipe, it’s all about the sea!

Equipment needed

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! 

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.

Serving:

Main meal for 6 people

 

Ready In:

Prepare 30 minutes / cook 30 minutes

 

Skill Level:

Moderate

 

Serve with:

Some fresh bread and a wedge of lemon

 

Ingredients

  • 3 tomatoes (grated and skin removed)
  • 4 cloves of garlic (finely chopped or crushed)
  • 2 medium onions (finely chopped)
  • 1 teaspoon of thyme (dried)
  • 1 teaspoon of parsley (dried)
  • 1 teaspoon of sweet paprika (dried)
  • ½ teaspoon of fennel seeds (dried) 
  • ½ teaspoon of  crushed chili flakes
  • 1 teaspoon of salt 
  • 2 pinches of saffron
  • 6 tablespoons of olive oil
  • 2 lemons (1 for serving)
  • 500g fideuà or fideo (Spanish noodles)
  • 400g uncooked prawns (around 12 large prawns)
  • 200g small prawns, tails peeled (for the stock)
  • 300g small squid (Cleaned and cut  into small ½ inch pieces)
  • 300g of white fish fillets (Dorada, cod, or lubina are ideal) – Cut in to inch cubes
  • 1 liter of fish stock (or make your own!)

Method (step-by-step)

  • Step 1 – Prepare the Fish stock (optional) 
  • Do this well in advance. First, scale and fillet your chosen fish and put the head and other bones into a deep pot with 1.5 liters of water. Turn on the heat to medium and allow it to come to a boil. 
  • In a frying pan, heat some olive oil and add the small whole prawns. As they fry, use a fork or spatula to squash the heads of the prawns to release some flavor. Once they have cooked for around 5-6 minutes, remove from the heat and allow to cool for a few minutes. 
  • Once your large pan is boiling away, gently add the cooked prawns to the mixture. Season with some salt. Turn the heat down to low, and let simmer gently for around 2-3 hours. 
  • Once the stock has simmered, run through a sieve a few times to remove any bones and your stock is ready.

Short on time?

Alternatively, use a good quality fish stock that’s available from any good supermarket.

  • Step 2 – Prepare the fideuà
  • Heat a few tablespoons of oil in your large paella pan (or equivalent pan!). Finely chop the onion and add to the oil, cook 3-4 mins, stirring occasionally until the onion is golden. 
  • Once the onion is golden, lower the heat and add 2 teaspoons of the crushed garlic. Cook for another minute or two, but do not let the garlic burn. 
  • Add the grated tomato and fry for around 5-7 minutes or until the mixture becomes a little thicker in consistency.
  • While cooking, use a pestle and mortar to grind the paprika, parsley, thyme, fennel seeds, and chili flakes together. 
  • Make a well in the middle of the onion and tomato mix, pushing all the mix to the sides of the pan. Add a tablespoon of olive oil and one teaspoon of the spice mixture and give a good stir. 
  • Add the chopped squid to the well and mix with the spice mix and oil, cook for 2-3 minutes, stirring all the time. 
  • Once the squid is cooked, mix well with the onion and tomato mixture. Remove from the heat and transfer the ingredients into a bowl for use later. Do not wash the pan, as we want to use some juices in the next step. 
  • Step 3 – Prepare the Prawns & Fish
  • On medium heat, add the remaining olive oil and cook the large whole prawns, again give the heads of the prawns a little squeeze as they cook to release some extra flavor. Cook for around 3-4 minutes on each side, or until the prawns are red and the shells char slightly. In the last minute or two of cooking, add the rest of the garlic and a dash more olive oil. This will stick the garlic to the prawns and give off a lovely aroma! 
  • Once cooked, remove the prawns from the pan and set it aside on a plate (we’ll add these to the top of the fideuà later!) 
  • Add a little more oil and add the cubed fish. You should only need to cook for around a minute or two. Just enough to sear the fish. It will cook more in the next step.
  • Step 4 – Cooking the fideuà
  • The next step is to prepare the noodles. Using the same paella pan, return the tomato, onion, and squid mix to the pan on medium heat. Add 500g/1.1 lb of fideuà noodles and the remaining spices and stir through the mixture. 
  • Cut a lemon in half and give the lemon a good squeeze over the mixture, add the saffron, and stir through. 
  • Next, slowly add some of the stock, and mix well, keeping the ingredients as level and distributed around the pan as possible. Add the stock little by little, repeating this step every minute or two until the stock is  ¼ inch above all the ingredients in the pan. 
  • Add the large prawns to the top of the fideuà and cook until you see no more bubbles coming from the mixture. All of the stock should have evaporated. This should take around 20 minutes on a medium heat. 
  • Once the stock has evaporated, remove the fideuà from the heat and give 5 minutes to cool down.

Step 5 – Allow to Cool, and Serving tips. 

  • Do as the Valencians do –  Place. a clean damp cloth over the fideuà for 5-10 minutes as it cools. This will allow the top of the pasta to cook and crisp up slightly. 
  • Serve with some fresh bread and a few generous wedges of lemon
  • Fideuà is always best enjoyed when accompanied by a chilled glass of Valencian white wine.
A large pan is full of fiduea mariscos garnished with large shrimp, green parsley, and lemon zest.

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Nutrition & Diet

Use the best extra virgin olive oil you can find. It’s the healthiest of all oils and features in the Mediterranean diet.

To make this recipe healthier, reduce or remove the salt. Don’t worry, your tortilla will still taste great and be healthier too!

  • Protien 85% 85%
  • Carbs 27% 27%
  • Total fat 30% 30%
A picture of olives on an olive tree with a blurred countryside in the background

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Fideuà de Marisco (Fideuà with Seafood)

Byron
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.
5 from 5 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course, seafood
Cuisine Mediterranean, Seafood, spanish
Servings 6 People
Calories 744 kcal

Equipment

  • 40 cm Paella pan is ideal, although any deep pot or pan with 30-40cm diameter works just fine.

Ingredients
  

  • 3 to matoes grated and skin removed
  • 4 cloves of Garlic finely chopped or crushed
  • 2 medium onions finely chopped
  • 1 teaspoon of thyme dried
  • 1 teaspoon of parsley dried
  • 1 teaspoon of sweet paprika dried
  • ½ teaspoon of fennel seeds dried
  • ½ teaspoon of crushed chili flakes
  • 1 teaspoon of salt
  • 2 pinches of saffron
  • 6 tablespoons of olive oil Extra-Virgin
  • 2 lemons 1 for serving
  • 500 g fideuà or fideo Spanish noodles
  • 400 g uncooked prawns around 12 large prawns
  • 200 g small prawns tails peeled (for the stock)
  • 300 g small squid Cleaned and cut into small ½ inch pieces
  • 300 g of white fish fillets Dorada, Cod, Monkfish, or Lubina are ideal - Cut into inch cubes
  • 1 liter of fish stock or make your own!

Instructions
 

Step 1 - Prepare the Fish stock

  • Do this well in advance, first scale and fillet your chosen fish and put the head and other bones into a deep pot with 1.5 liters of water. Turn on the heat to medium and allow to come to the boil.
  • In a frying pan, heat some olive oil and add the small whole prawns. As they begin to fry, use a fork or spatula to squash the heads of the prawns to release some flavor. Once they have cooked for around 5-6 minutes, remove from the heat and allow to cool for a few minutes.
  • Once your large pan is boiling away, gently add the cooked prawns to the mixture. Season with some salt. Turn the heat down to low, and let simmer gently for around 2-3 hours.
  • Once the stock has simmered, run through a sieve a few times to remove any bones and your stock is ready.
  • Short on time? Alternatively use a good quality fish stock that’s available from any good supermarket.

Step 2 - Prepare the fideuà

  • Heat a few tablespoons of oil in your large paella pan (or equivalent pan!). Finely chop the onion and add to the oil, cook 3-4 mins stirring occasionally until the onion is golden in color.
  • Once the onion is golden, lower the heat and add 2 teaspoons of the crushed garlic. Cook for another minute or two, but do not let the garlic burn.
  • Add the grated tomato and fry for around 5-7 minutes or until the mixture becomes a little thicker in consistency.
  • While cooking, use a pestle and mortar to grind the paprika, parsley, thyme, fennel seeds, and chili flakes together.
  • Make a well in the middle of the onion and tomato mix, pushing all the mix to the sides of the pan. Add a tablespoon of olive oil and one teaspoon of the spice mixture and give a good stir.
  • Add the chopped squid to the well and mix with the spice mix and oil, cook for 2-3 minutes, stirring all the time.
  • Once the squid is cooked, mix well with the onion and tomato mixture, remove from the heat and transfer the ingredients into a bowl for use later. Do not wash the pan, as we want to use some of the juices in the next step.
  • On medium heat, add the remaining olive oil and cook the large whole prawns, again give the heads of the prawns a little squeeze as they cook to release some extra flavor. Cook for around 3-4 minutes on each side, or until the prawns are red and the shells begin to char slightly. In the last minute or two of cooking, add the remainder o the garlic and a dash more olive oil. This will stick the garlic to the prawns and give off a lovely aroma!
  • Once cooked remove it from the pan and set it aside on a plate (we’ll add these to the top of the fideuà later!)
  • Add a little more oil and add the cubed fish. You should only need to cook for around a minute or two. Just enough to sear the fish really. It will cook more in the next step.

Step 3 - Cooking the fideuà

  • The next step is to prepare the noodles. Using the same paella pan, return the tomato, onion, and squid mix to the pan on medium heat. Add the 500g/1.1 lb of fideuà noodles and the remaining spices and stir through the mixture.
  • Cut a lemon in half and give the lemon a good squeeze over the mixture, add the saffron and stir through.
  • Next, slowly add some of the stock, and mix well, keeping the ingredients as level and distributed around the pan as possible. Add the stock little by little, repeating this step every minute or two until the stock is around level to ¼ inch above the ingredients in the pan.
  • Add the large prawns to the top of the fideuà and cook until you see no more bubbles coming from the mixture. All of the stock should have evaporated. This should take around 20 minutes on medium heat.
  • Once the stock has evaporated, remove the fideuà from the heat and give 5 minutes to cool down before serving.
  • Serve with a few generous wedges of lemon, and always best enjoyed when accompanied by a cool glass of Valencian white wine.

Nutrition

Serving: 200gCalories: 744kcalCarbohydrates: 74gProtein: 58.8gFat: 23.1gSaturated Fat: 3.9gCholesterol: 367mgSodium: 953mgPotassium: 1166mgFiber: 5.1gSugar: 5.9gCalcium: 175mgIron: 4mg
Keyword fideua, mediterranean, Noodle, paella, seafood, spanish, valencia
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