Fideuà
Fideuà
A Catalan seafood noodle dish — the coastal cousin of paella. Short pasta toasts in a saffron-tomato broth with mussels, peas, and peppers. Finished in the oven for a crispy socarrat top.
Servings: 2 | Prep: 15 min | Cook: 30 min | Calories: 510 per serving
Ingredients
Fideuà
- 200g spaghetti, broken into 3-4cm pieces
- 350g fresh mussels, scrubbed and debearded
- 1 medium onion, finely diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 130ml passata
- 400ml chicken stock (hot)
- 70g frozen peas
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Pinch of saffron threads (optional but recommended)
- Salt and pepper to taste
To Serve
- Lemon wedges
- Fresh flat-leaf parsley, chopped
- Aioli (optional — mix garlic, lemon juice, and kewpie mayo for a quick version)
Instructions
Steam the mussels: Heat 1 tbsp olive oil in a large deep skillet or paella pan over high heat. Add mussels and a splash of water. Cover and cook 3-4 minutes until they open. Remove mussels to a bowl (discard any that stay closed). Strain and reserve the mussel liquid.
Toast the pasta: In the same pan, heat 2 tbsp olive oil over medium heat. Add the broken spaghetti and stir constantly for 2-3 minutes until golden brown. This is key — it adds nutty flavor and helps the pasta hold its texture.
Build the base: Push pasta to the side. Add onion and red pepper, cook 3-4 minutes until softened. Add garlic, smoked paprika, and saffron, stir for 30 seconds.
Add liquid: Pour in passata, hot chicken stock, and the reserved mussel liquid. Stir everything together. Season with salt and pepper. Bring to a simmer.
Cook the pasta: Simmer uncovered for 12-15 minutes, stirring occasionally, until the pasta has absorbed most of the liquid and is al dente. Add the frozen peas in the last 3 minutes.
Add mussels and finish: Nestle the mussels back into the pan. If you have an oven-safe pan, place under the grill/broiler at 220°C for 3-4 minutes to get a crispy top (socarrat). Otherwise, increase heat for the last minute to crisp the bottom.
Serve: Squeeze lemon over the top, scatter parsley generously, and serve straight from the pan with lemon wedges and aioli on the side.
Instructions
Notes
- Pasta: Traditional fideuà uses fideos (short thin Spanish noodles). Broken spaghetti or vermicelli are perfect substitutes.
- Toasting pasta: Don’t skip this step — it prevents mushy pasta and adds a lovely nutty flavor that’s characteristic of fideuà.
- Socarrat: The crispy bottom/top layer is the best part, just like in paella. Don’t stir during the last few minutes of cooking.
- Mussels: Ask your fishmonger for fresh mussels. Discard any that are open before cooking or closed after cooking.
- Quick aioli: Mix 3 tbsp kewpie mayo with 1 minced garlic clove and a squeeze of lemon. Not traditional but delicious.
Equipment Used
- Large deep skillet or paella pan
- Oven (for broiler finish)
Nutrition (per serving)
| Nutrient | Amount |
|---|---|
| Protein | 28g |
| Carbs | 62g |
| Fat | 16g |
| Fiber | 5g |