Seafood Fideua Recipe with Thin Noodles

The seafood fideuá is a seafood dish, typical of Spanish cuisine, particularly from the Valencia region, although it is consumed throughout the Mediterranean.

This dish is prepared with a mixture of seafood and noodles, some may say that it is a dish similar to the famous paella but with noodles. Like the pella, the fideuá is not only made with shellfish, but it can be made with vegetables and other ingredients, but in this case we will make it using cuttlefish, prawns and mussels.

So let’s go with the step-by-step recipe for seafood fideuá with thin noodles, a delicious dish perfect for preparing a weekend.

Ingredients to make Seafood Fideuá with thin noodles:

1. 250 grams of nº1 thin noodles
2. ½ kilogram of Cuttlefish or Chocó’s
3. 300 grams of cooked mussels
4. 1 onion
5. ¾ red pepper
6. 3 tomatoes
7. 1 pinch of salt
8. 1 teaspoon of Coloring
9. 1 pinch of sweet paprika
10. 1 splash of olive oil
11. 8 whole prawns
12. 500 milliliters of Fish broth
13. 3 garlic cloves
14. 2 bay leaves

How to make Seafood Fideuá with thin noodles:

• The first step to prepare our seafood fiduá is to make the base sauce. To do this, finely chop all the vegetables (except the tomato), heat the oil in the pan over medium heat and add the onion, pepper and garlic.
• When the onion begins to turn transparent, add the grated tomato. Stir everything so that the flavors come off
• When the sauce is ready, we add the cuttlefish. This must be already washed and cut into pieces.
• The cuttlefish or cuttlefish can be substituted for squid if you prefer.
• You will see how the cuttlefish begins to release water, when you see enough broth add the prawnsand season with a pinch of salt, paprika and bay leaf.
• You can place the prawns whole or if you prefer, you can cut off their heads a bit so they don’t get in the way so much when eating. We have calculated two prawns per person, but you can add more to taste.
• While the seafood continues to release its broth, with cooking over medium heat, we must toast the noodles. To do this, heat a little oil in a separate pan and fry the noodles until they are golden brown.
• This homemade fideuá is made with fine number noodles, but if you don’t have or can’t get them, you can use another type of noodle.
• While you finish toasting the noodles, add the broth to the pan, taste the seasoning and correct if necessary. The broth can be fish broth or vegetable broth, the important thing is to add it warm, never cold.
• When it starts to boil, add the noodles and lower the flame to a minimum. Stir everything once and continue cooking until the noodles are done.
• You can add more brother if necessary. The seafood fideuá should be drier than broth, but this is completely up to taste.
• When there are 5 minutes left to finish, add the mussels, wait to turn off the heat and cover with aluminum foil until serving time.
• If you have bought fresh mussels in the shell, you can steam them and use the cooking broth for the noodles.