Valencian Fideuà with Seafood

Ingredients

• 250 g Vermicelli (thin spaghetti type) (Ideally durum wheat, to be toasted)
• 200 g Giant shrimp (with shells) (Will be used to prepare the broth, keep the shells)
• 200 g Peeled shrimp (small) (Added to the sauce at the end of cooking)
• 200 g Squid (cut into rings)
• 300 g Fresh mussels (Well washed, discard any that remain closed)
• 1.5 Onion (One third pierced with cloves for the broth, the rest finely chopped)
• 3 Garlic cloves (Thinly sliced)
• 400 g Tomato pulp (crushed) (One 400 g can)
• 4 c. à soupe Olive oil
• 2 c. à soupe Table oil (or vegetable oil) (For toasting the vermicelli)
• 2 Bay leaves
• 1 c. à café Sweet paprika
• 0.5 c. à café Hot paprika (Espelette pepper or cayenne) (Optional, to taste)
• 2 c. à soupe Chives or fresh parsley (Chopped for garnish)
• 1 Lemon (Cut into wedges for serving)
• 1.5 L Water (For the broth (2 volumes water for 1 volume vermicelli))
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the broth

   Peel the large shrimp, keep the shells. Pierce one third of the onion with 2 cloves. Place the shells, the pierced onion, a bay leaf, salt and pepper in a pot with 1.5 L of water.

   Time: PT10M

2. Cook the broth

   Bring to a boil, cover and simmer over low heat for 25 minutes.

   Time: PT25M

3. Strain the broth

   Pass the broth through a fine sieve, gently press the solids to extract as much liquid as possible. Keep warm.

   Time: PT5M

4. Toast the vermicelli

   Heat 2 c. à soupe of table oil in the pan, add the vermicelli and stir constantly until they turn golden (about 15 minutes).

   Time: PT15M

5. Set aside the vermicelli

   Transfer the toasted vermicelli to a bowl and cover to retain heat.

   Time: PT2M

6. Cook the large shrimp

   In the same pan, add 1 c. à soupe olive oil, place the shrimp with their shells, season with salt, pepper, add sweet paprika and, if desired, hot paprika. Brown for 5 minutes.

   Time: PT5M

7. Set aside the shrimp

   Remove the browned shrimp and set aside.

   Time: PT2M

8. Cook the squid and mussels

   Add another tablespoon olive oil to the pan, add the squid and mussels, season with salt, pepper and paprika. Sauté for 5 minutes until the mussels open.

   Time: PT5M

9. Set aside the seafood

   Remove the squid and mussels, keep them warm with the shrimp.

   Time: PT2M

10. Sweat the onion and garlic

    In the same pan, add 1 c. à soupe olive oil, sauté the chopped onion and sliced garlic until translucent (≈5 minutes).

    Time: PT5M

11. Prepare the tomato sauce

    Stir in the tomato pulp, season with salt, pepper, add a bay leaf and let reduce over medium heat for 10 minutes.

    Time: PT10M

12. Add the small peeled shrimp

    Drop the small shrimp into the sauce, cook for 6 minutes until they turn pink.

    Time: PT6M

13. Incorporate the toasted vermicelli

    Add the golden vermicelli to the sauce, gently mix for 2 minutes to coat.

    Time: PT2M

14. Final cooking with the broth

    Pour the strained broth (volume equal to the vermicelli) into the pan, add the two remaining bay leaves, bring to a boil then reduce to medium heat. Cook for 15 minutes until the liquid is fully absorbed.

    Time: PT15M

15. Finishing and serving

    Place the reserved seafood on top, sprinkle with chopped chives or parsley and add lemon wedges. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Vermicelli (thin spaghetti type): Fine rice noodles, Whole wheat spaghetti
• Instead of Giant shrimp (with shells): Crab shells, Lobster shells
• Instead of Peeled shrimp (small): Salmon fillets, Sliced monkfish
• Instead of Squid (cut into rings): Cuttlefish, Octopus
• Instead of Fresh mussels: Clams, Cockles
• Instead of Onion: Shallot
• Instead of Garlic cloves: Garlic powder (1/2 tsp)
• Instead of Tomato pulp (crushed): Fresh peeled and crushed tomatoes
• Instead of Olive oil: Sunflower oil
• Instead of Table oil (or vegetable oil): Peanut oil
• Instead of Bay leaves: Thyme
• Instead of Sweet paprika: Smoked paprika
• Instead of Hot paprika (Espelette pepper or cayenne): Cayenne pepper
• Instead of Chives or fresh parsley: Dill
• Instead of Lemon: Lime

Equipment Needed

• Pot (3 L)
• Frying pan (30 cm)
• Strainer or chinois
• Cutting board
• Chef's knife
• Wooden spoon
• Ladle (optional)
• Measuring spoons (tablespoon, teaspoon)
• Spice bowl (optional)

Critical Steps — Do Not Skip

• Toast the vermicelli until golden coloured
• Strain the broth to obtain a clear liquid
• Final cooking with the broth respecting the 1:1 vermicelli/broth ratio

Chef Tips from the Video

• Add a pinch of saffron threads to the broth for authentic colour and aroma.
• Use smoked paprika for a slightly woody note.
• Serve with garlic bread to soak up the delicious broth.

Troubleshooting

Storage

Refrigerator: Store in an airtight container up to 2 days.

Freezer: Not recommended; seafood loses texture.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The broth can be prepared the day before and gently reheated before use.
• Toasted vermicelli keep for 1 day in a covered bowl.
• Tomato sauce can be made ahead and reheated when assembling.