Spanish · Dinner
Crispy Seafood Noodle Paella
Seafood Fideua
Catalan toasted-noodle paella with squid, shrimp, and mussels in a saffron-tomato sofrito stock, finished with a crisp top and lemon allioli on the side.
$$$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
16gFat
48gCarbs
4gSugar
2gFiber
780mgSodium
145mgChol
Goes well with
Provence roseProvence rose — A refreshing pairing for...
local
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international
Instructions
1
Prep
Slice squid into 1cm rings, devein shrimp, scrub mussels, dice onion, grate tomato and garlic, chop parsley, cut lemons into 4 wedges, and steep saffron threads in 1/4 cup hot stock.
2
Toast
Heat 20ml olive oil in a 30cm paella pan over medium 1 minute. Add 170g fideos and toast 4-5 minutes, stirring constantly, until each strand is deep golden brown. Transfer to a plate.
3
Sweat
Add remaining 20ml oil, diced onion, and 0.5 tsp salt to the pan over medium. Cook 5-6 minutes until onion is softened and translucent.
4
Build
Stir in grated garlic and pimenton off heat for 15 seconds. Return to medium, add grated tomato, and cook 4-5 minutes until darkened and oil separates at the edges.
5
Simmer
Return toasted fideos to pan. Pour in saffron-steeped stock and remaining stock with remaining 1 tsp salt. Simmer over medium-low 8-9 minutes until noodles absorb most liquid and stand upright.
6
Crisp and plate
Nestle shrimp, squid, and mussels into noodles. Raise heat to medium-high for 4-5 minutes until mussels open and a crisp socarrat forms beneath. Discard unopened mussels, scatter parsley, and serve from pan with aioli and lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g (5.6 oz) cleaned squid bodies
- 160g (5.6 oz) large shell-on shrimp
- 120g (4.2 oz) live mussels
- 170g (6 oz) fideos noodles
- 600ml (2 1/2 cups) hot fish stock
- 0.5 tsp saffron threads
- 200g (7 oz) ripe tomato
- 120g (4.2 oz) yellow onion
- 4 garlic cloves
- 40ml (2.7 tbsp) extra-virgin olive oil
- 1 tsp sweet pimenton
- 1.5 tsp fine sea salt
- 10g (small handful) flat-leaf parsley
- 2 lemons
- 60g (2.1 oz) prepared garlic aioli