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.