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Meals · Pasta & noodle bakes

Fideuà (Valencian seafood noodles with alioli)

38

The noodle cousin of paella, from the fishing town of Gandia: thin noodles toasted in the pan, then simmered in fish stock with squid, prawns, tomato, pimentón and saffron until the stock has gone and the top curls crisp. A spoon of quick garlicky alioli on the side.

Time
60 min (20 prep + 40 cook)
Servings
4
Per serving
581 kcal
Protein
36 g

Ingredients

  • 2 1/2 tbsp olive oil, extra virgin
  • 12 oz shrimp, peeled and deveined
  • 10 oz squid (calamari), cleaned, cut into small pieces
  • 2 large cloves garlic, finely chopped
  • 2 ripe medium tomatoes, grated, skins discarded
  • 2 tsp paprika, sweet Spanish pimentón
  • 10 oz pasta, short fideos no. 2 or 4, or spaghettini snapped into 3 cm (1-inch) pieces
  • 2 3/4 cups fish stock, hot
  • 1 pinch saffron, crumbled
  • 1/2 tsp salt, to taste; stock varies

Quick alioli (half mayonnaise, half yogurt)

Steps

  1. Heat the oven to 425°F. Heat the oil in a 12–14 inch paella pan or wide frying pan over high heat. Sear the prawns for 1 minute a side until just pink, lift them onto a plate and leave the oil in the pan.
  2. Add the squid and cook for 3 minutes. Stir in the garlic for 30 seconds, then the tomato, and cook for 6–8 minutes until dark and jammy. Add the pimentón and stir for a few seconds.
  3. Add the noodles and toast them for 3–4 minutes, stirring often, until they smell nutty and look a shade darker.
  4. Pour in the hot stock, add the saffron and salt, and spread the noodles out evenly. Simmer briskly for 8–9 minutes without stirring, until most of the stock has been absorbed.
  5. Lay the prawns on top and put the pan in the oven for 5–6 minutes, until the top noodles curl up and crisp and the prawns reach 145°F. Rest 5 minutes.
  6. While it rests, stir the mayonnaise, yogurt and grated garlic together with a pinch of salt. Serve from the pan with a spoonful of this quick alioli on each plate.

Good to know

Can I use a richer alioli?

Yes. Replace the yogurt with the same amount of mayonnaise for the full-strength version, at about 30 instead of 38.

No paella pan?

Use your widest frying pan. The layer of noodles must be thin, so if your pan is under 11 inch cook it in two pans.

Alternative

Per

Calories
155
Protein
(25%)
10 g
Fat
(37%)
6 g
Carbohydrates
(37%)
15 g
of which sugar
1 g
Fiber
1 g
Sodium
302 mg

More meals

Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 2326 kcal goes into the pot and 1955 g of ingredients comes out as about 1500 g of food: 155 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.