Spain on a Fork > All Recipes > Main Dishes > EPIC Spanish FIDEOS with Vegetables & Shrimp
All Recipes, Main Dishes / June 28, 2020

EPIC Spanish FIDEOS with Vegetables & Shrimp

These EPIC Spanish FIDEOS with Vegetables & Shrimp are seriously one of the best dishes ever. Loaded with a huge punch of Spanish flavors, super easy to make and done in just a little over 30 minutes.

This dish is very similar to a Spanish paella, except it uses short-thin pasta noddles instead of rice. The best part? You don´t need a paella pan! Just a standard frying pan.

What makes these Spanish fideos extra special is the saffron. So make sure to use High-Quality Saffron. This dish without the saffron is just…..well, another pasta dish.

TIPS & TRICKS to make this Recipe: As stated above, you will need short-thin noodles to make this dish. But in all honesty, you can use any pasta you want. Just make sure it is a thin pasta. The shrimp I used where frozen and thawed out. I patted them dry with paper towels to remove any excess moisture from them. This gives the shrimp and incredible texture and flavor.

Key Ingredients & Cookware I used in this Recipe:

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.

Watch the Video Below on How to Make EPIC Spanish FIDEOS with Vegetables & Shrimp

4 from 1 vote

EPIC Spanish FIDEOS with Vegetables & Shrimp

Course Main Course
Cuisine Spanish
Prep Time 5 minutes
Cook Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 2 cups short-thin pasta noodles
  • 1/2 onion finely diced
  • 1/2 green bell pepper roughly chopped
  • 5 cloves garlic finely minced
  • 15 oz can diced tomatoes (drained)
  • 1/2 tsp sweet smoked Spanish paprika
  • 1/2 tsp saffron threads
  • 2 1/2 cups vegetable broth
  • 12 raw jumbo shrimp (peeled & deveined)
  • pinch sea salt
  • dash black pepper
  • 1/3 cup extra virgin olive oil


  1. Heat a large frying pan with a medium-high heat and add in a generous 1/3 cup extra virgin olive oil, after 1 minute add in 2 cups of short-thin pasta noodles, mix around with the olive oil, after about 3 minutes and the noodles have a golden fried color, remove them from the pan using a slotted spatula (to reserve the olive oil) and transfer to a dish

  2. Using the same pan with the same heat, add in 1/2 onion finely diced and 1/2 green bell pepper roughly chopped and mix with the olive oil, after 3 minutes add in 5 cloves garlic finely minced and continue to mix, after 30 seconds add in 1/2 tsp sweet smoked paprika and 1/2 tsp saffron threads, quickly mix it all together, then add in one 15 oz can diced tomatoes (drained) and season everything with sea salt & black pepper, mix until well combined, add the noodles back into the pan and mix together so everything is evenly mixed, then add in a generous 2 1/2 cups vegetable broth, give it a quick mix so everything is evenly divided, after this step don´t mix the ingredients again, otherwise the pasta will lose its texture

  3. About 6 minutes after adding the broth, add in 12 raw jumbo shrimp (peeled & deveined) and seasoned with sea salt & black pepper, lower the fire to a low-medium heat, after 1 minute flip the shrimp, 3 minutes after adding the shrimp and there is virtually no broth left, hit it back to a medium-high heat and go for about 1 minute, then remove the pan from the heat and cover with a dishcloth, after 5 minutes uncover the pan and serve at once, enjoy!

Recipe Notes

Get the High-Quality Saffron Threads I used to make this recipe

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.


  1. Barbara

    Hi, quick query please….could you use dried spaghetti (broken into short pieces for this recipe? Thank you

    11 . Jun . 2021
    • Spain on a Fork

      Yes absolutely 🙂 much love

      11 . Jun . 2021
  2. Scott Campbell

    4 stars
    That’s fideau, I like it better than paella. I’ve always found paella to be a bit too moist for me, you don’t have that issue with fideau. Also, if you cook it perfectly, the fideos will stand on their end. My wife is from Barcelona and her mom used to make her paella on every trip over, now I’ve got her mom making fideau!

    29 . Jun . 2020
    • Spain on a Fork

      This dish is similar to a fideua, but not a fideua, as fideua is fish brothed based and offers less vegetables, focusing more on the seafood, thanks for the comment Scott 🙂 much love

      01 . Jul . 2020

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating