Equipment
Ingredients
Produce & Aromatics
- 1 yellow onion, finely diced
- 4 garlic cloves, minced
- 1 lemon, cut into wedges
- 10 g flat-leaf parsley, finely chopped
Pantry & Spices
- 45 ml extra virgin olive oil
- 300 g short fideo pasta
- 5 g sweet smoked paprika
- ⅛ g saffron threads
- 30 g tomato paste
- 100 ml dry white wine
- 800 ml seafood stock
- 5 g fine sea salt
Seafood
- 250 g large prawns, peeled and deveined, tails left on
- 200 g squid, cleaned and cut into rings
- 300 g live mussels, cleaned and debearded
Nutrition (per serving)
Method
In a small saucepan, heat the seafood stock to a bare simmer at approximately 95°C/203°F. Add the saffron threads, turn off the heat, and allow the saffron to steep in the warm liquid.
Heat the extra virgin olive oil in a paella pan or large wide skillet over medium-high heat. Sear the prawns and squid rings until just opaque and cooked through, reaching an internal temperature of 60°C/140°F for the prawns, about 2 minutes.
Remove the cooked prawns and squid from the pan using tongs or a slotted spoon. Transfer them to a plate and set aside, leaving the flavored oil in the pan.
Reduce the heat to medium. Add the finely diced onion to the flavored oil and saute until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 additional minute.
Stir the sweet smoked paprika and tomato paste into the onion mixture. Cook, stirring constantly, until the paste darkens slightly and caramelizes, forming a rich sofrito base.
Add the short fideo pasta to the pan. Stir continuously to coat the noodles evenly in the sofrito, toasting them lightly in the hot pan for about 3 minutes.
Pour the dry white wine into the pan to deglaze, scraping up any browned bits from the bottom. Allow the liquid to bubble and evaporate almost completely.
Pour the warm saffron-infused seafood stock into the pan and season with fine sea salt. Bring to a vigorous simmer at approximately 95°C/203°F, then reduce the heat to medium-low. Do not stir the pasta from this point forward to allow a crust to form. Cook undisturbed for 8 minutes.
Nestle the live, cleaned mussels down into the simmering pasta. Cover the pan with a lid or tight-fitting foil and steam until the mussels open wide, about 4 to 5 minutes.
Uncover the pan. Discard any mussels that remain tightly closed. Arrange the reserved seared prawns and squid elegantly over the top of the hot pasta. Cook for 1 final minute to warm the seafood through.
Remove the pan from the heat. Let the fideua rest uncovered for 5 minutes. This allows the remaining moisture to be absorbed and the flavors to fully meld.
Sprinkle the chopped flat-leaf parsley evenly over the dish. Serve immediately straight from the pan, accompanied by the lemon wedges for squeezing over individual portions.
Chef's Notes
- For an authentic fideua experience, achieving the socarrat - the crispy, caramelized layer of pasta at the bottom of the pan - is highly desirable. Listen for a gentle crackling and popping sound in the final minute of cooking.
- If you cannot source traditional fideo noodles, simply take standard thin spaghetti or angel hair pasta and snap it into short, 2-inch segments before toasting.
- Always inspect your mussels before cooking. Discard any with cracked shells or those that remain open when tapped firmly against the counter.
- Serving fideua with a generous dollop of fresh garlic aioli on the side is a traditional and highly recommended accompaniment to cut through the richness of the seafood stock.
Storage
Refrigerator: 2 days — Store in an airtight container.
Reheating: Gently reheat on the stovetop over low heat with a splash of water or seafood stock until warm.
