Spain on a Fork > All Recipes > Main Dishes > Authentic Spanish Seafood Fideuà Recipe from Valencia
All Recipes, Main Dishes / October 13, 2018

Authentic Spanish Seafood Fideuà Recipe from Valencia

– Authentic Spanish Seafood Fideuà Recipe from Valencia –

This is the one you have been looking for, the Authentic Spanish Seafood Fideuà Recipe from Valencia. Loaded with so many great flavors, easier to make than you think and done in 45 minutes. If you have ever visited Spain´s Mediterranean coast, you surely have had a taste of fideua, popular thoughout seaside restaurants. If you´re not familiar with fideua, it´s like a seafood paella, except it doesn´t use rice, it uses very thin pasta noodles called ¨fideos¨. Outside of Spain you can usually find these noodles at hispanic markets, but you can also use elbow macaroni to make this dish. I also used monkfish which is very traditional in fideua, if you can´t find monkfish in your area you can substitute it for scallops.

Authentic Spanish Seafood Fideuà Recipe from Valencia

– The Secrets to the Perfect Fideuà –

So what´s the catch to making a great seafood fideua? It´s all very simple. Besides the obvious of using a paella pan and using high-quality ingredients, it´s the order in which you cook your ingredients. First the fish, then the vegetables, then the noodles so they soak up all the flavors and finally the broth. One of the key ingredients I used in this recipe to make this fideua stand out was the smoked paprika and saffron I used. Both where provided to me by KIVA. Both have an incredible flavor and really took this fideua to the next level. You can purchase the Kiva smoked paprika and Spanish saffron I used in this recipe directly from KIVA. Watch the video below on how to make an Authentic Spanish Seafood Fideuà Recipe from Valencia or check out the recipe card below, which you can print. Salud!

Equipment I Used to Make this Recipe:
Chef´s Knife
Wood Cutting Board
Paella Pan

Watch the Video Below on how to make an Authentic Spanish Seafood Fideuà Recipe from Valencia

Authentic Spanish Seafood Fideuà Recipe from Valencia

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • -1 tube of squid
  • -1 tail of monkfish
  • -1 small onion
  • -3 cloves of garlic
  • -1/4 cup extra virgin Spanish olive oil
  • -1/2 tsp KIVA sweet smoked paprika
  • -1/2 cup tomato puree
  • -1/2 tsp KIVA saffron threads
  • -2 cups fideua noodles 250 grams
  • -2 1/2 cups fish broth
  • -12 jumbo shrimp
  • parsley
  • sea salt
  • black pepper
  • lemon


  1. Finely mince 3 cloves of garlic, finely dice 1 small onion, cut 1 cleaned tube of squid into small 1 inch squares, grab 1 tail of monkfish and cut two fillets by running your knife through the line of the bone and cut each fillet in 1 inch pieces, season 12 raw jumbo shrimp with sea salt and freshly cracked black pepper
  2. Heat a paella pan with a medium-high heat and add a 1/4 cup of extra virgin Spanish olive oil, 2 minutes later season the oil with sea salt and add the squid, mix with the oil and cook for 2 minutes, then remove the squid from the pan and set aside
  3. Using the same pan with the same heat add the pieces of monkfish and cook for 5 minutes, turning them occasionally, after 5 minutes make a well in the middle and add the diced onions, 2 minutes later make another well and add the minced garlic, 30 seconds later add a generous 1/2 teaspoon of smoked paprika and mix everything together, then add 1/2 cup of tomato puree, season everything with sea salt, pinch in 1/2 teaspoon of saffron threads, add the squid back into the pan and mix it all together, then add 2 cups of fideua noodles and mix together until well incorporated and cook for 2 minutes
  4. Next add 2 1/2 cups of fish broth and gently mix to evenly distribute the noodles, once it comes to a boil add the shrimp into the pan, at this point don´t mix anything, just give the pan a quick shake once in a while, 10 minutes after adding the broth lower the fire to a low-medium heat and simmer, 3 minutes later and there is very little broth left, remove the paella pan from the heat and cover with a dish towel and let it rest for 5 minutes, then uncover the pan and garnish with freshly chopped parsley and a couple slices of lemon, enjoy!

Recipe Notes

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  1. Sally

    Is the tomato purée, purée, or Frito, or triturado ?.??

    04 . Jun . 2024
    • Spain on a Fork

      Tomate triturado 🙂 Much love

      05 . Jun . 2024
  2. james

    Recipe does not show on this page so we are clueless with some of the amounts. Got all the ingredients today but are STUCK.

    Please help and put the written recipe back on this page.

    15 . Aug . 2021
    • Spain on a Fork

      For some odd reason a couple of the written recipes where removed, it has been fixed 🙂 much love

      18 . Aug . 2021

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