Catalan Fideuà with Shrimp, Mussels and Squid
This traditional Catalan seafood pasta dish features toasted vermicelli noodles cooked paella-style in a rich fish stock with jumbo shrimp, tender mussels, and squid. The key technique involves toasting the noodles first for a nutty flavor, then building layers of flavor through a sofrito base of onions, peppers, tomatoes, and aromatic saffron. Unlike traditional paella made with rice, fideuà showcases thin wheat noodles that absorb the seafood-infused broth beautifully. Perfect for special dinners or when you want to impress guests with an authentic Spanish coastal recipe that brings the flavors of the Mediterranean to your table.
Ingredients
- 3 ½ cups fish stockseafood stock1:1Seafood stock works equally well for this recipe
5
- 3 tablespoons extra virgin olive oil, divided
- 14 ounces wheat vermicelli noodles, fideos size 0angel hair pasta1:1Traditional fideuà uses specific thin noodles but angel hair works as substitute
4
- 12 jumbo shrimp, in shell or shelled and deveined
- 1 onion, finely diced
- ½ pound fresh or thawed frozen squid, cleaned and chopped into 1-inch pieces
- 1 red bell pepper, finely diced
- 4 garlic cloves, thinly sliced
- 1 cup canned crushed tomatoes, or grated fresh tomato
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 pinch whole saffron threads
- 1 cup dry white wine
- ½ pound mussels, debearded and scrubbed wellclams1:1Manila or littleneck clams work well as substitute
4
- 3 tablespoons flat-leaf parsley, finely minced
- 1 lemon, sliced into wedges
- garlic aioli
Instructions
- 1
Heat fish stock to simmer in medium saucepan over medium-low heat, then reduce to low and keep barely simmering
- 2
Heat 1 tablespoon olive oil in large paella pan over medium heat, add vermicelli and stir to toast evenly until golden
- 3
Transfer toasted vermicelli to bowl and set aside
- 4
Increase heat to medium-high and add 1 tablespoon olive oil, add shrimp in single layer and sear until cooked
- 5
Remove shrimp to plate and set aside
- 6
Add remaining tablespoon olive oil to pan, add diced onion and cook until soft and translucent
- 7
Add squid and cook until onions and squid are deep golden brown
- 8
Add bell pepper and garlic and cook until they begin to brown
- 9
Add tomato, paprika, salt, and saffron, cook until tomato reduces and pan is almost dry
- 10
Pour in wine and reduce slightly
- 11
Stir in toasted vermicelli, pour in hot fish stock and bring to simmer
- 12
Reduce heat to low, nestle mussels into broth and arrange shrimp over pasta
- 13
Cook without stirring until pasta has absorbed all broth
- 14
Remove from heat and let sit uncovered before serving
- 15
Discard any unopened mussels, garnish with parsley and serve with lemon wedges
Tips
Save shrimp shells and add them to the fish stock while simmering for extra rich seafood flavor
Don't stir the pasta once you add the liquid - this helps create the characteristic slightly crispy bottom layer called socarrat
Let the dish rest for a minute after cooking to allow the flavors to meld and make serving easier
Good to Know
Refrigerate leftovers up to 2 days, though seafood is best fresh
Prepare sofrito base up to 1 day ahead, add seafood and finish cooking when ready to serve
Serve immediately while hot with lemon wedges and aioli on the side
Common Mistakes
Don't stir once liquid is added to avoid breaking pasta and prevent proper absorption
Don't overcook seafood or it becomes tough and rubbery
Discard any mussels that don't open after cooking as they may be unsafe
Substitutions
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5
4
FAQ
Can I use other types of pasta for this recipe?
While traditional fideuà uses thin vermicelli noodles, you can substitute angel hair pasta or thin spaghetti broken into shorter pieces for similar results.
What if I can't find saffron threads?
Saffron gives authentic flavor and color, but you can substitute with 1/2 teaspoon turmeric for color only, though the flavor will be different.
How long will leftovers keep in the refrigerator?
Store covered in refrigerator for up to 2 days, though seafood dishes are always best eaten fresh the day they're made.