Spanish Seafood Pasta | Easy Paella-Style Pasta Recipe with Fideos

This Spanish Seafood Pasta, known as Fideua, is one of my favorite dishes that hail from España. It´s packed with flavors, easy to make and done in just 40 minutes. We´ve made the Authentic Fideua before, but this is a simpler version, that still packs the same flavors and is much easier to put together.

For the pasta I used fideos. Which are basically small cut spaghetti. If you can´t find them in your area, you can also use elbow macaroni. Just make sure to double down on the pasta. Meaning, use 2 1/4 cups (225 grams) instead of the 1 1/4 cups I used of fideos.

What really flavors this seafood pasta is the saffron and the fish broth. You can use chicken broth if you like, but the fish broth is what gives it that authentic Spanish flavor.

TIPS & TRICKS to Make this Recipe: You want to fry the fideos in olive oil for 3 to 4 minutes before getting started. This gives the fideos and incredible texture and flavor. I recommend the same step if you´re using elbow macaroni.

Key Ingredients & Cookware I used in this Recipe:
MY PAELLA PAN
PASTA I USED (FIDEOS)
SPANISH OLIVE OIL
SAFFRON I USED
SPANISH FISH BROTH

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Watch the Video Below on How to Make this Spanish Seafood Pasta

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Spanish Seafood Pasta | Easy Paella-Style Pasta Recipe with Fideos

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4

Calories 528 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 1/2 cups fish broth 600 ml
• 1/4 tsp saffron threads .17 grams
• 1/4 cup extra virgin olive oil 60 ml
• 1 1/4 cups fideos (small cut spaghetti) 225 grams
• 1 small onion (finely chopped)
• 4 cloves garlic (roughly chopped)
• 1 red bell pepper (finely chopped)
• 1 tsp sweet smoked Spanish paprika 2.30 grams
• 4 tomatoes
• 2 cod fillets 7 oz / 200 grams each
• 15 raw jumbo shrimp peeled & deveined
• 1 lemon
• handful fresh parsley
• pinch sea salt
• dash black pepper

Instructions

1. Heat a paella pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

2. After 1 minute add in the fideos, mix continuously with the olive oil, after 4 minutes and the fideos are lightly browned, remove from the pan and set aside

3. Add another 2 tbsp extra virgin olive oil into the pan, along with the chopped onion, red bell pepper and garlic, mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the paprika, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and simmer

4. After 4 minutes and the grated tomatoes have slightly thickened, add in the fish broth and saffron, raise to a high heat and mix together, once it comes to a boil add the fideos into the pan, give it one final mix so everything is evenly distributed and simmer

5. Meanwhile get the seafood ready, pat the cod fillets dry with paper towels, season with salt & black pepper and cut into small bite-sized pieces, pat the shrimp dry as well and season with salt & black pepper

6. After 6 minutes and most of the broth has been absorbed by the fideos but there is still some broth left, add the cod and shrimp into the pan, all evenly spread out, lower to a low-medium heat and simmer for 2 to 3 minutes or until all the broth has been absorbed, then remove from the heat, cover with a dishcloth and let it rest for 4 to 5 minutes

7. Uncover the pan, garnish with lemon wedges and finely chopped fresh parsley, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this Recipe

Nutrition Facts

Spanish Seafood Pasta | Easy Paella-Style Pasta Recipe with Fideos

Amount Per Serving

Calories 528 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 3g

Monounsaturated Fat 10g

Cholesterol 137mg46%

Sodium 973mg42%

Potassium 1047mg30%

Carbohydrates 53g18%

Fiber 4g17%

Sugar 6g7%

Protein 40g80%

Vitamin A 1877IU38%

Vitamin C 64mg78%

Calcium 140mg14%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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