🥘 Fideuà with seafood and aioli

Name: Fideuà with seafood and aioli
Total time: 50 min
Yield: 4
Cuisine: Spain · Valencia
Ingredients: 320 g thin noodles (fideos); 250 g shrimp; 400 g mussels, cleaned; 200 g squid, cut into rings; 1 litre fish stock, hot; a pinch of saffron; 2 tbsp olive oil, 2 garlic cloves, 1 tomato, grated; 4 tbsp aioli, to serve

Origin: Spain · Valencia

542kcal

per serving · 350 g

155kcal

per 100 g

32 gProtein9 g / 100 g

18 gFat5 g / 100 g

66 gCarbs19 g / 100 g

Fideuà is the Valencian seafood noodle dish: thin noodles cooked paella-style in a wide pan with saffron-scented fish stock, shrimp, mussels and squid. The noodles soak up the briny stock and the ends curl up and turn crunchy on top. It is served from the pan with a spoonful of garlicky aioli on the side, which is stirred in at the table.

Diets

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: shrimp, mussels, squid, fish stock

Not veganbecause of: shrimp, mussels, squid, fish stock, aioli

Contains glutenbecause of: thin noodles

Not keto19 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Eggs ⚠ Fish ⚠ Molluscs

What it is made of

thin noodlesshrimpmusselssquidfish stocksaffronaioli

Recipe

4 servings50 min

Ingredients

320 g thin noodles (fideos)
250 g shrimp
400 g mussels, cleaned
200 g squid, cut into rings
1 litre fish stock, hot
a pinch of saffron
2 tbsp olive oil, 2 garlic cloves, 1 tomato, grated
4 tbsp aioli, to serve

Method

Steam the mussels open in a covered pan with a splash of water; strain and add their liquid to the stock.
Heat the oil in a wide pan, sear the shrimp and squid, then add the garlic and tomato.
Add the noodles and toast them for 2 minutes in the pan.
Pour in the hot stock with the saffron and cook without stirring for 10 minutes.
Add the mussels and shrimp on top, let the noodles crisp for a few minutes and serve with aioli.

How to make it lighter

Aioli is the richest part of the plate: take one teaspoon instead of a big spoonful.
Add more mussels and squid and fewer noodles for a lighter, seafood-heavy portion.
Squeeze lemon over the noodles for flavour instead of extra oil; 1 tbsp oil ≈ 120 kcal.

History

Fideuà comes from the Valencian coast and is usually credited to the fishing town of Gandia, where the story goes that a ship's cook swapped rice for short noodles in a paella-style dish in the early 20th century. Gandia still hosts an annual fideuà competition. Today it is served in seafood restaurants all along Spain's Mediterranean coast.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →