Seafood fideuà

Story behind the dish

Imagine the lively coastal markets of Spain, where fresh seafood is a way of life and vibrant flavors meld seamlessly on the plates of eager diners. Seafood fideuà is one such dish—an inviting symphony of mussels, prawns, squid, and tender fish, all nestled in a bed of toasted vermicelli infused with smoky paprika and saffron. It’s a dish that turns an ordinary meal into a sun-drenched celebration, perfect for gatherings or a special family dinner.

This recipe captures the heart of Mediterranean seaside cooking, combining the freshest catches with simple, fragrant ingredients that tell a story of salty air and warm breezes. Whether you're a seasoned chef or a home cook eager to explore new flavors, this fideuà will transport you straight to the coast of Spain—no passport required.

Ingredients

• 14 oz (400 g) mussels
• 8 prawns
• 2 pinches saffron
• 12 oz (350 g) vermicelli pasta
• 3 tbsp olive oil
• 1 large onion
• 3 cloves garlic
• 2 tbsp paprika
• 1 tail monkfish (about 8 oz / 225 g)
• 4 baby squid
• 22 oz (650 ml) fish stock
• 2 large tomatoes
• Juice of 1 lemon
• Fresh parsley, for garnish

Step-by-step

1. Bring a kettle to a boil. Rinse the mussels in a colander under cold water, discarding any with broken shells. Tap each shell gently—closed shells or those that close when tapped are good to use; discard any open shells that don’t close. Remove barnacles or beards from the shells with a small knife and rinse well. Keep covered with a damp cloth until ready to cook.
2. Peel the shells from the prawns on the body part only, leaving heads and tails intact. Score their backs and remove any gritty entrails. Chill until needed.
3. In a small cup, steep the saffron in 1.7 oz (50 ml) of boiling water for 10 minutes.
4. If using vermicelli, crush it into 1-inch (about 2.5 cm) pieces using your hands.
5. Heat the olive oil in a large frying pan or paella pan with a 1.25-inch (3 cm) lip. Add the chopped onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for 1 minute.
6. Add the crushed vermicelli and toast it, stirring occasionally, for about 5 minutes until golden brown. Stir in paprika.
7. Add the monkfish, squid, and saffron with its soaking water. Season well and evenly distribute the ingredients in the pan. Pour in the hot fish stock and scatter chopped tomatoes on top. Bring to a gentle simmer, then cover tightly with a lid or foil. Reduce heat to medium and cook for 6 minutes.
8. Uncover the pan, stirring gently to incorporate the toasted top layer of pasta. Nestle the mussels hinge-side down into the pasta, standing them upright. Arrange the prawns on top.
9. Cover again and cook for another 6 minutes, or until the mussels have opened, the prawns are pink, and the pasta is tender.
10. Let the dish simmer uncovered for an additional 2-3 minutes to reduce excess liquid slightly. Remove from heat and let sit for 2-3 minutes.
11. Squeeze fresh lemon juice over the fideuà, garnish with chopped parsley, and serve immediately with lemon wedges on the side.

Chef’s tips & serving ideas

• For extra flavor, sprinkle a little extra paprika or chopped fresh herbs over the finished dish.
• Serve with crusty bread and a chilled white wine to enhance the seaside vibe.

Closing thoughts

There’s something truly special about a dish like seafood fideuà—the way it combines the freshness of the ocean with the earthiness of toasted pasta and smoky spices. It’s a celebration of simple ingredients transformed into a memorable, sharing-worthy feast. With a bit of patience and a love for bold flavors, you’ll bring the spirit of Spain right into your home, creating moments as warm and inviting as a sun-dappled shoreline. Enjoy every spoonful!