Fideuà
Fideo noodles, raw prawns and squid come together in this Spanish seafood — 65 minutes, 6 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Peel the prawns and simmer the shells in the fish stock for 10 minutes to deepen the flavour, then strain and keep the stock warm with the saffron steeping in it.
- Heat the olive oil in a wide paella pan or shallow frying pan, sear the cleaned squid rings and fish chunks for about 2 minutes until just coloured, then remove; sear the prawns for 1 minute and set aside.
- Soften the chopped onion in the same pan for 5 minutes, add the garlic and grated tomato flesh, and cook the sofrito down for 8 to 10 minutes until jammy, then stir in the paprika.
- Add the dry fideo noodles and toast them in the sofrito for 2 to 3 minutes until lightly golden, stirring so they pick up the oil and colour evenly.
- Pour in the hot saffron stock, season, and simmer without stirring for about 8 minutes until the noodles are almost tender and the liquid has mostly absorbed.
- Nestle the squid, fish and prawns back into the pan for the last 4 to 5 minutes so they finish cooking through until the prawns are pink and opaque, the squid is firm and the fish flakes easily; rest 5 minutes and serve with lemon wedges.
You'll use: Frying pan / skillet · Pan · Saucepan
Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
What to serve with Fideuà
- Spanish Tortilla Vegetarian
- Roast fennel and aubergine paella Vegan
- Migas Miscellaneous
- Spiced tortilla Vegetarian
Tips & common questions
How long does Fideuà take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Fideuà is an original Spanish recipe developed in-house by Consomee. Photo: Fideuà de foie i pato.jpg by Francesc Fort, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.