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Fideuà Catalana is a traditional Catalan noodle dish built on toasted short pasta cooked down with prawns, squid, and mussels in a saffron-laced fish stock. It mirrors paella in technique and richness but uses fideus noodles instead of rice, finishing with a spoonful of garlic allioli.
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Preheat the oven to 180°C.
Place the fideus in a large roasting tin, cover with 1 tablespoon of olive oil and mix well.
Toast the noodles for 10-12 minutes, turning them halfway through until they are golden brown. (This step can be done in advance.)
Gently heat the stock in a large saucepan and leave to simmer.
Meanwhile, heat 1 tablespoon of olive oil in a large pan and add the cloves of garlic to infuse the oil with a smoky garlic flavor.
When the garlic is golden brown, remove the cloves from the pan and discard.
Add the prawns, cook for a minute or two until they are pink, then remove from the pan and set aside for later.
Add the squid to the pan and leave to cook for around 3 minutes.
Stir in the grated tomatoes and leave to cook for a further 5 minutes until thick and sticky.
Add the pimentón dulce and saffron and mix well.
Add the fideus and coat in the tomato mixture, then ladle in half of the stock.
Carefully place the mussels around the pan and then pour in the remaining stock.
Season with salt and pepper, then bring the pan to a boil and leave to bubble away for around 5 minutes.
Add the prawns back and leave to cook for a further 5 minutes.
Remove the pan from the heat, cover and let it stand for 3-5 minutes.
Ladle into individual bowls, garnish with a squeeze of lemon juice and a handful of parsley, add a generous dollop of allioli and enjoy.
Written automatically by CookOS, not by the creator.
Fideuà is best eaten fresh; leftovers can be refrigerated for one day but do not reheat well as noodles harden and seafood toughens.
large roasting tin (for toasting noodles) · large saucepan (for simmering stock) · large shallow pan or paella-style pan (for cooking the dish)
Written automatically by CookOS, not by the creator.
Fideus are thin, short pasta noodles traditional to Catalan cuisine. You can use thin spaghetti broken into 2–3 inch pieces or other thin pasta as a swap, though the toasting step remains the same.
Toasting the fideus for 10–12 minutes at 180°C until golden brown adds nutty depth and prevents them from becoming mushy when they absorb the stock later.
The toasted noodles can be prepared in advance. Assemble and cook the full dish fresh; it does not reheat well as the noodles lose texture and the seafood becomes overcooked.
Allioli is a Catalan garlic and oil emulsion similar to aioli. For convenience, store-bought garlic aioli is acceptable, though fresh allioli will provide a more authentic finish.
After boiling for 5 minutes with all seafood, remove from heat and cover for 3–5 minutes. The noodles should be tender, the stock mostly absorbed, and mussels fully open.
