This One-Pan Spanish Seafood Pasta ¨Fideuà¨ with Squid Ink is one of the most EPIC dishes ever. Loaded with flavors, easy to make and done in about 45 minutes. Fideuà is a very popular dish that hails from the town of Gandia in the region of Valencia. You will find this dish at upscale restaurants throughout the Spanish Mediterranean coast.
To make this dish I used 2 cups of small thin pasta noodles, if you can´t find those in your area, you can substitute for 1 cup of elbow macaroni. You´re also gonna need some squid ink. This adds an incredible & exotic flavor to this dish. If you can´t find squid ink in you supermarket, check with an Asian supermarket.
Very important to use high-quality saffron to make this recipe, as this is what really flavor this dish. For this recipe I only used 1/2 tsp of saffron threads, but believe it or not, the flavors of the saffron really shined through. The saffron is what gives this fideuà that beautiful Mediterranean flavor.
TIPS & TRICKS to make this recipe: I used a paella pan to make this dish, but you can use a large frying pan instead. If you can´t find the small thin pasta noodles I used, you can substitute for elbow macaroni. However, the noodles will be thicker, so the ratio for this recipe would be 1 cup pasta to 2 1/2 cups broth. For the last thing, if you´re unable to locate squid ink in your area, you can always use cuttlefish ink.
Watch the Video Below on how to make this One-Pan Spanish Seafood Pasta ¨Fideuà¨ with Squid Ink
One-Pan Spanish Seafood Pasta ¨Fideuà¨ with Squid Ink
- 1 cleaned tube of squid
- 2 10 oz monkfish fillets 300 grams
- 15 raw jumbo shrimp peeled & deveined
- 1/2 small onion
- 3 cloves garlic
- 1/4 cup extra virgin olive oil
- 1/2 tsp sweet smoked paprika
- 1/2 cup canned tomato sauce
- 1/4 ounce squid ink 4 grams
- 1/2 tsp saffron threads
- 2 1/2 cups fish broth
- pinch sea salt
- pinch black pepper
- 1 lemon
Finely mince 3 cloves of garlic, finely dice 1/2 of a small onion, cut 1 tube of cleaned squid into 1/2 inch by 1/2 inch squares, cut 2 monkfish fillets into 1/2 inch by 1/2 inch squares and season them with sea salt & freshly cracked black pepper, grab 15 raw jumbo shrimp that have been peeled & deveined and season them with sea salt & freshly cracked black pepper
Heat a paella pan with a medium-high heat and add in a 1/4 cup of extra virgin olive oil, after heating the oil for 1 minute season the olive oil with sea salt and add in the squid, mix around with the oil, 1 minute later remove the squid from pan and transfer to a bowl
Using the same pan with the same heat add in the monkfish and mix around with the olive oil, 3 minutes later make a well in the middle and add in the diced onion, mix around with the oil, 1 minute later add in the minced garlic and continue to mix, 30 seconds later add in 1/2 tsp of sweet smoked paprika and mix it all together, then add in 1/2 cup of canned tomato sauce and season with sea salt & freshly cracked black pepper, mix it all together and cook for 2 minutes
Next add in a 1/4 ounce of squid ink, add the cooked squid back into the pan and pinch in 1/2 tsp of saffron threads, mix it all together until it´s well combined, then add in 2 cups of thin noodles and mix it all together until well combined
After cooking the noodles for 2 minutes add in 2 1/2 cups of fish broth, lightly season with sea salt and give it a gently mix so everything is evenly divided, 5 minutes after adding the broth add the shrimp into the pan, 3 minutes later lower the fire to a low-medium heat and simmer for 4 to 5 minutes
Once there is very little broth left remove the pan from the heat and cover with a dish cloth, 5 minutes later uncover the pan, garnish with lemon wedges and serve at once, enjoy!
Get the High-Quality Golden Saffron I used to make this recipe.
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