| Prep Time: 10 mins
| Cook Time: 30 mins
| Total Time: 40 mins
You may need: Dried Garlic Powder
Spanish Seafood Fideua is a pasta version of paella, one of Spain's most popular dishes, originating from the Valencia region of Spain. Located on the Eastern coast on the Mediterranean, Valencia is Spain’s third largest city and is known for its futuristic buildings, many of which were designed by local-born, globally-recognized architect Santiago Calatrava. Spain is famous for its regional cuisine and Valencia doesn’t disappoint. The key to flavor is always using the freshest ingredients available. This one-pan pasta dish has many variations but nearly always includes seafood like shrimp and fish and some fresh vegetables. Spanish Seafood Fideua is easier to make than paella as the pasta is forgiving, but it’s still best made in the largest flat-bottomed pan you have.
We use our Spanish Paella seasoning that is salt- and additive-free, unlike store-bought seasoning packets, and delivers the perfect amount of seasoning for Fideua or paella. This spice blend has the all the savory and aromatic flavors to make any Spanish-style dish sing! Use in stews, soups, or as a rub on grilled meats, fish, or even veggies. Use a pinch of saffron to add even more authentic flavor!
4 Tbsp olive oil, divided
12-16 uncooked shrimp (peeled or unpeeled are fine)
1 medium yellow onion, chopped
2 filets of Cod (or any flaky white fish), cut into 1” chunks
4 cloves garlic, diced
2 Tbsp Piquant Post Spanish Paella spice
1 lb Fideo noodles (or use angel hair/vermicelli pasta, broken into 1-2” pieces)
1 can (15 oz) crushed tomatoes
6 cups fish broth (or chicken or vegetable broth)
Chopped parsley (optional, for garnish)
Lemon slices (optional, for garnish)
Salt and pepper to taste
Unlike traditional pasta, do not add the broth before the noodles. This allows the noodles to absorb the sauce and spices before the broth is added.
Spanish Seafood Fideua is essentially paella made with pasta instead of rice. Like paella, it is traditionally cooked in a big paella pan over an open fire. However, we used a large frying pan on a stovetop and it was delicious!
We like to cook the shrimp with the peel on, as it helps retain moisture and flavor. However, this is completely optional and will still be delicious with peeled shrimp.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
In a large pan, heat 2 Tbsp olive oil over Med-High heat. Add shrimp, cook 2 minutes per side, until lightly browned on each side with shrimp turning pink, but not fully cooked through. Remove and set aside.
In the same pan, heat remaining olive oil over Med-High heat. Add onions and stir fry for 3-4 minutes. Add fish chunks and stir fry for 2-3 minutes. Add garlic and Piquant Post Spanish Paella spice, then stir fry for 1 minute, until fragrant. Add crushed tomatoes and fideos. Stir to combine well. Coat noodles with sauce & spices.
Add broth and bring to a boil. Simmer covered for 8-10 minutes. Place shrimp on top and simmer for another 3-4 minutes, uncovered, until any residual liquid is absorbed.
Season with salt and pepper. Serve in bowls and garnish with fresh parsley and lemon wedges!
Spanish Seafod Fideua is traditionally made with fideo noodles, which are very similar to angel hair or vermicelli noodles. If you don’t have fideo, use angel hair or vermicelli and break it into 1’-2” pieces.
We recommend fish broth for the most authentic flavor, but you can substitute chicken, vegetable or beef broth.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!