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Catalan Fideuà is a rustic Spanish seafood pasta dish featuring toasted broken angel hair pasta cooked risotto-style with shrimp, mussels, and aromatics, finished with garlicky saffron aioli. The deep-toasted pasta provides a nutty base that sets this apart from traditional paella.
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Place the 1/2 pound shrimp in a medium bowl, and toss with 1 TBSP oil, minced garlic, and a pinch of salt and pepper. Cover and place in fridge.
Break the 8 ounces angel hair pasta into small pieces. You can either place it in a large Ziploc bag, or place it between two towels, and break with your hands. The pieces should be about 1-2 inches.
Add 1 TBSP olive oil to a large skillet or paella pan and heat over medium heat. Add the broken spaghetti and toast until it’s dark in color, being sure to toss constantly. It should take about 5-8 minutes for the pieces to turn deep golden brown.
Remove the spaghetti from the pan and set aside.
Add the remaining 2 TBSP olive oil to the pan and heat over medium-high. Add the 1 small onion and a pinch of salt and sauté until they start to soften.
Drain the 1 14.5 ounce can petite diced tomatoes well, using a mesh strainer to push the juices out.
Add the tomatoes to the onions and sauté another 3 minutes. Add 1 teaspoon paprika and 1 teaspoon smoked paprika and sliced 4 cloves garlic.
Add the toasted spaghetti back to the pan, along with the 2/3 cup white wine, 1-3 cups seafood stock (and water if needed) to just cover the pasta. Season with a pinch of salt and pepper. Stir to combine, and bring to a simmer.
Nestle the marinated shrimp and 1/4 pound mussels into the pan and cook for 6-8 minutes, or until the pasta is al dente, the shrimp are cooked though and the mussels have opened.
Meanwhile, make the aioli by combining 1/4 cup mayonnaise, 1 clove garlic, 1-2 TBSP lemon juice, 1 pinch saffron and 1 pinch salt in a small bowl and stirring to combine.
Serve the fideuà garnished with ¼ cup chopped parsley, provide aioli and lemon wedges on the side. Enjoy!
Written automatically by CookOS, not by the creator.
Leftovers keep refrigerated in an airtight container for up to 2 days; reheat gently in a covered skillet over low heat with a splash of broth or water to restore moisture. Best enjoyed fresh.
large skillet or paella pan (12–14 inches) · mesh strainer
Written automatically by CookOS, not by the creator.
Fideuà uses short, broken pasta instead of rice as its base, cooked in the same shallow pan with seafood and broth until al dente, creating a nuttier, more al dente texture than paella.
Yes, angel hair pasta works perfectly and is what this recipe uses. Break it into 1–2 inch pieces before toasting to mimic traditional fideuà noodles.
Cook for 6–8 minutes after adding the seafood until the pasta is al dente, the shrimp are opaque throughout, and the mussels have opened.
Yes, prepare the saffron aioli up to 4 hours ahead and refrigerate in a covered container. Stir before serving.
Discard any mussels that don't open during cooking, as they may not be safe to eat.
