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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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