Spanish · Valencian
Fideuà
Valencian seafood noodle paella
A Valencian coastal dish of short noodles toasted and cooked paella-style with cuttlefish, prawns and shellfish.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Spanish and Valencian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Fideuà
Ingredients
Main
Method
- 1
Brown the prawns in oil in a paella pan and set them aside, then cook the cuttlefish.
- 2
Add garlic, tomato and paprika and cook until concentrated.
- 3
Toast the noodles briefly, then add hot saffron stock and arrange the mussels.
- 4
Cook without stirring until the noodles are tender and the liquid is absorbed, returning the prawns near the end.
Fideuà is a Valencian coastal relative of paella that replaces rice with short noodles and commonly features seafood.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
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