🥘 Fideuà

Name: Fideuà
Total time: 45 min
Yield: 4
Cuisine: Spain · Valencia
Ingredients: 320 g short thin pasta (fideos); 300 g shrimp, peeled; 250 g squid, cut into rings; 1 litre fish broth, hot; 2 ripe tomatoes, grated; a pinch of saffron; 2 tbsp olive oil; 2 garlic cloves, 1 tsp sweet paprika, salt

Origin: Spain · Valencia

612kcal

per serving · 350 g

175kcal

per 100 g

32 gProtein9 g / 100 g

21 gFat6 g / 100 g

74 gCarbs21 g / 100 g

Fideuà is a Spanish seafood dish made like paella, but with short, thin pasta instead of rice. The pasta is toasted in the pan, then cooked in a saffron-scented fish broth with tomato, shrimp and squid until it absorbs all the liquid and the bottom turns slightly crusty. It is served straight from the wide pan as a main course, often with lemon wedges.

Diets

✓

No pork

✓

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

Not vegetarianbecause of: shrimp, squid, fish broth

Not veganbecause of: shrimp, squid, fish broth

Contains glutenbecause of: short pasta

Not keto21 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Fish ⚠ Molluscs

What it is made of

short pastashrimpsquidfish brothsaffrontomato

Recipe

4 servings45 min

Ingredients

320 g short thin pasta (fideos)
300 g shrimp, peeled
250 g squid, cut into rings
1 litre fish broth, hot
2 ripe tomatoes, grated
a pinch of saffron
2 tbsp olive oil
2 garlic cloves, 1 tsp sweet paprika, salt

Method

Heat the oil in a wide pan, sear the shrimp briefly and set aside.
Fry the squid and garlic for 3 minutes, add the tomato and paprika and cook until thick.
Add the pasta and toast it in the sauce for 2 minutes, stirring.
Pour in the hot broth with the saffron, season and cook without stirring for 10–12 minutes.
Return the shrimp for the last minutes, let the bottom crisp slightly and rest 5 minutes before serving.

How to make it lighter

Increase the shrimp and squid and reduce the pasta for a lighter, protein-rich plate.
Use 1 tbsp oil instead of 2; 1 tbsp oil ≈ 120 kcal.
Serve with a large tomato and lettuce salad and lemon instead of a rich sauce.

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

Point your camera at the table — Me Nutrition recognises Fideuà and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

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 →