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Valencian Fideuà (Toasted Noodle Paella with Seafood, Squid, and Garlic Alioli)
Valencia's coastal masterpiece: short thin pasta noodles toasted in olive oil until golden, simmered in an intensely savory fish stock with tender squid and succulent prawns, crowned with garlicky alioli.
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
servings
4
- Short hollow fideuà pasta or thin cut vermicelli350 g
- Raw whole prawns or shrimp300 g
- Cleaned squid or cuttlefish, diced250 g
- Hot seafood or fish stock (fumet)800 ml
- Fresh ripe tomatoes, grated2 pc
- Garlic cloves, minced3 clove
- Extra virgin olive oil60 ml
- Sweet Spanish paprika1 tsp
- Saffron threads1 pinch
Preparation Steps
1
Heat olive oil in paella pan and sear whole prawns 1 minute per side; set aside on plate.
3 min timer
2
Sauté diced squid in remaining oil 3 mins; add garlic, paprika, and grated tomatoes, simmering 5 mins into a sofrito.
8 min timer
3
Add dry fideuà pasta noodles directly into pan, toasting them in sofrito for 2-3 mins until golden.
3 min timer
4
Pour in simmering saffron fish broth. Cook over high heat 7 mins, arrange prawns on top, and cook 3 mins until liquid is absorbed and pasta tips point upward.
10 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
490
Protein
32g
Carbohydrates
58g
Fat
15g
Allergens
GlutenCrustaceansMolluscsFish
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
