A fideua is the pasta equivalent of a paella. The same as a paella, it’s best cooked in a wide shallow pan and same as a paella, once all the stock has evaporated there will be a lovely crispy crust on the bottom of the pan.
My version has just prawns but you can add clams, mussels, squid if you like. My top tip for this dish is to use the best possible stock that is available to you. I make my own in a pressure cooker which takes just 40 minutes.
900ml chicken or vegetable stock
pinch of saffron
4 tbsp olive oil
1 onion, finely diced
1 red pepper, seeds removed and finely diced
4 cloves garlic, finely diced
200g tomatoes roughly chopped (or from a tin)
1 tsp tomato puree
2 bay leaves
300g vermicelli noodles, nests, broken apart into smaller pieces
1 tbsp smoked paprika
400g shell on prawns
1 lemon, quartered
2 tbsp chopped fresh parsley
In a saucepan over a medium heat warm the stock to simmering. Add the saffron, turn the heat off and leave to infuse while you start the dish.
In a wide shallow pan, heat the olive oil over a medium heat. add the onions and pepper and cook for 5 minutes or until softened, then add the garlic and cook for 2 more minutes.
Add tomatoes, tomato purée and bay leaves and cook for a few more minutes. Stir in the broken up vermicelli and coat all over and sprinkle with paprika. Pour in the warm stock season with salt and pepper and simmer for 10 minutes.
Nestle the prawns into the noodles and continue to simmer for 4-5 minutes or until all the stock has evaporated and the prawns are cooked. Allow to rest for 5n minutes before serving with lemon wedges and sprinkled with parsley.
Use my homemade stock recipe:
Prawn fideua
Equipment
Ingredients
- 900 ml chicken or vegetable stock
- pinch saffron
- 4 tbsp olive oil
- 1 onion finely diced
- 1 red pepper seeds removed and finely diced
- 4 cloves garlic finely chopped
- 200 g tomatoes roughly chopped
- 1 tsp tomato puree
- 2 bay leaves
- 300 g vermicelli noodles nests broken up into smaller pieces
- 1 tbsp smoked paprika
- 400 g shell on prawns
- 1 lemon quartered
- 2 tbsp chopped fresh parsley
Instructions
- In a saucepan over a medium heat warm the stock to simmering. Add the saffron, turn the heat off and leave to infuse while you start the dish.
- In a wide shallow pan, heat the olive oil over a medium heat. add the onions and pepper and cook for 5 minutes or until softened, then add the garlic and cook for 2 more minutes.
- Add tomatoes, tomato purée and bay leaves and cook for a few more minutes. Stir in the broken up vermicelli and coat all over and sprinkle with paprika. Pour in the warm stock season with salt and pepper and simmer for 10 minutes.
- Nestle the prawns into the noodles and continue to simmer for 4-5 minutes or until all the stock has evaporated and the prawns are cooked. Allow to rest for 5n minutes before serving with lemon wedges and sprinkled with parsley.
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