Go Back

Seafood Fideuá

Author Albert Bevia @ Spain on a Fork


  • 1 Tube of Squid
  • 6 Jumbo Shrimp (peeled and devenied)
  • 1/2 Red Bell Pepper
  • 1/2 Cup Tomatoe Puree
  • 1 Cup Fideua Noodles (can be substituted for small elbow macaroni)
  • 4 Cloves of Garlic Minced
  • 1 Pinch of Saffron
  • 1/2 Cup Extra Virgin Olive Oil
  • 2 1/2 Cups Fresh Water
  • Smoked Paprika
  • Fresh Parsley
  • Sea Salt


  1. Place the paella pan or any large frying pan on the stove top and turn the fire to medium heat
  2. Add the 1/2 cup extra virgin olive oil to the pan
  3. Cut your cleaned squid into 1/2 inch thick rings, cut each ring in half, and then cut squares out of each half ring, about 4-5 squares per ring
  4. Add a pinch of sea salt to the heated olive oil in the pan and add the squid and mix with all the oil
  5. After cooking your squid squares for about 2 minutes take them out of the pan and place them in a bowl and set aside
  6. Cut your half red bell pepper into thin slices
  7. Add the minced garlic to the hot oil
  8. After about 20-30 seconds after adding your garlic, add the thin slices of red bell pepper and mix together
  9. After about 4 minutes add the 1/2 cup of tomato puree and about 1/2 teaspoon of smoked paprika and mix everything together
  10. After about 3 minutes add the 2 1/2 cups of water to the pan, a pinch of saffron and a generous pinch of sea salt and mix everything together
  11. Once the water begins to boil, turn the heat up to a medium to high heat and return the cooked squid back to the pan
  12. Add more sea salt to your liking
  13. After about 2 minutes add the 1 cup of fideua noodles by spreading them around evenly
  14. Start creating little pockets between the broth and noodles to spread the noodles around, without stirring
  15. Add your 6 jumbo shrimp
  16. Every two minutes or so create the little pockets in the pan between the broth and the pasta to distribute everything evenly
  17. After about 10 to 15 minutes or when there is almost no broth left, turn the fire off
  18. Cover the pan with some foil paper and then a dish cloth and let rest for 5-7 minutes
  19. After 5 to 7 minutes remove the dish cloth and foil paper and squeeze some fresh lemon over the fideua
  20. Sprinkle some freshly chopped parsley on top
  21. Enjoy!