How to Make Restaurant-Quality Seafood Fideuà at Home

Sizzling Spanish Seafood Fideuà: Your New Favorite Paella-Style Dish! – Hey there, fellow food lovers! Lumina here, and I’m absolutely PUMPED to share one of my all-time favorite Spanish dishes with you today — a mouthwatering seafood fideuà recipe that will transport you straight to the Mediterranean coast!

Seafood fideuà

Lumina Liu

A traditional Spanish seafood dish similar to paella but made with short vermicelli pasta instead of rice. This flavorful fideuà combines succulent mussels, prawns, monkfish and squid with saffron-infused pasta for an impressive Mediterranean meal.

4.9 from 287 votes

Prep Time 30 Minutes

Cook Time 25 Minutes

Total Time 55 Minutes

Course Main Course

Cuisine Spanish

Servings 4 servings

Calories 485 calories kcal

Ingredients

 

• 400g mussels
• 8 prawns
• 2 pinches saffron
• 350g vermicelli pasta
• 5 tablespoons olive oil
• 1 large onion
• 3 cloves garlic
• 2 tablespoons paprika
• 1 monkfish tail
• 4 baby squid
• 650ml fish stock
• 2 large tomatoes
• Juice of 1 lemon
• Fresh parsley for topping

Instructions

 

1. Boil the kettle. Empty the mussels into a colander and run under cold water. Throw away any with broken shells. Pick through the shells, tapping each one on the side of the sink – they should be closed or should slowly close when tapped – if they stay open, throw them away. If any of the shells still have barnacles or stringy beards attached, pull them off with a cutlery knife and rinse the shells well. Keep in the colander, covered with a cold, damp cloth, until you're ready to cook.
2. Peel the prawn shells on the body section only – leave the heads and tails intact. Score down the backs and pull out any gritty entrails. Chill until you're ready to cook.
3. Put the saffron in a small cup, cover with 50ml kettle-hot water and set aside for 10 mins. If using vermicelli, put in a bowl and crush to little pieces (about 1cm long) with your hands.
4. Heat the oil in a large frying pan with at least a 3cm lip, or a 40cm paella pan. Add the onion and stir around the pan for 5 mins until soft. Add the garlic and cook for 1 min more, then tip in the vermicelli and cook for 5 mins, stirring from time to time, until the vermicelli is toasted brown. Stir in the paprika.
5. Keeping the heat moderate, stir through the monkfish, squid and saffron with its water, seasoning well. Spread the ingredients out in an even layer, then pour over the hot stock and scatter the tomatoes on top. Bring to a simmer, then cover the whole dish with a tight-fitting lid (or foil). Turn the heat to medium and cook for 6 mins.
6. Uncover and stir to incorporate the dry top layer of pasta. Push the mussels into the pasta so the hinges are buried in the bottom of the dish, and they stand straight up. Arrange the prawns on top, cover tightly and cook for another 6 mins or until the mussels are open, the prawns are pink and the pasta is cooked through.
7. Leave to simmer for another 2-3 mins to cook off most of the remaining liquid (leave a little in the pan to prevent the pasta from sticking together). Allow to sit for 2-3 mins, then squeeze over the lemon juice and arrange the wedges on top. Scatter with parsley before serving.

Nutrition

Calories: 485.00 caloriesFat: 18.00 gCarbohydrates: 52.00 gCholesterol: 92.00 mgFiber: 3.00 gProtein: 32.00 gSaturated Fat: 3.00 g

Keyword seafood fideuà, Spanish paella, seafood pasta, vermicelli paella, Spanish seafood, fideuà recipe, saffron pasta

Have you ever had one of those dishes that makes you close your eyes and just say “mmmmm” with every bite? That’s fideuà for me.

Think of it as paella’s lesser-known (but equally fabulous) cousin that uses pasta instead of rice. And trust me, once you try it, you’ll wonder where it’s been all your life!

What Is Fideuà Anyway?

Fideuà (pronounced fee-day-WAH) is a traditional Spanish dish that originated in the Valencia region. But unlike its famous rice-based relative paella, this coastal creation swaps in short vermicelli pasta noodles that soak up all that glorious seafood flavor.

The result? A slightly crispy, deeply flavorful one-pan wonder that showcases the absolute best of Mediterranean seafood. And while it might look fancy (hello, dinner party showstopper!), it’s actually totally doable for us home cooks.

Why You’ll Fall in Love With This Seafood Fideuà Recipe

Let me count the ways:

• It’s a one-pan wonder (fewer dishes = more happiness)
• The toasted pasta creates these addictive crispy bits that you’ll fight over
• That saffron-infused broth is liquid gold — seriously!
• The seafood combo creates this incredible depth of flavor
• It’s impressive enough for company but doesn’t require chef-level skills

I first tried making seafood fideuà after a trip to Barcelona where I became completely obsessed with it. My first attempt was… well, let’s just say the pasta was more “charcoal” than “toasted.” But after some practice (and a few more burnt batches — oops!), I’ve got it down to a science that I’m excited to share with you!

The Secret to Authentic Seafood Fideuà

The real kicker that elevates any seafood fideuà recipe from good to AMAZING comes down to three key things:

1. The Toasting Technique

Unlike regular pasta dishes where you just boil the noodles, fideuà requires you to toast the vermicelli in olive oil first. This step is non-negotiable! The toasting creates a nutty flavor base and helps the pasta maintain its texture when the broth is added.

I made the mistake of skipping this step once because I was in a hurry — big mistake. The pasta turned to mush, and the whole dish lacked that distinctive toasty flavor that makes fideuà so special.

2. The Seafood Selection

A proper seafood fideuà showcases a variety of sea treasures. This recipe uses a heavenly combo of:

• Plump mussels
• Head-on prawns (leaving the heads on adds SO much flavor)
• Meaty monkfish
• Tender baby squid

Each brings something unique to the party! The mussels release their briny juices as they open, the prawn heads contain incredible richness, the monkfish adds meaty texture, and the squid gives a delicate sweetness.

3. That Gorgeous Saffron Infusion

Yes, saffron is expensive — but you only need a pinch, and there’s absolutely no substitute for its distinctive flavor and that beautiful golden color it gives the dish. It’s what makes a seafood fideuà recipe taste authentically Spanish.

Ingredients You’ll Need

Let’s gather everything before we start cooking this Spanish masterpiece:

• • 400g mussels (fresh is best!)
• • 8 large prawns (with heads and tails intact)
• • 2 pinches of saffron (the magic ingredient!)
• • 350g vermicelli pasta (the thin kind you can crush easily)
• • 5 tablespoons olive oil (don’t skimp here)
• • 1 large onion, finely diced
• • 3 cloves garlic, minced
• • 2 tablespoons paprika (Spanish if you have it)
• • 1 monkfish tail, cut into chunks
• • 4 baby squid, cleaned and sliced into rings
• • 650ml fish stock (hot and ready)
• • 2 large tomatoes, diced
• • Juice of 1 lemon (plus wedges for serving)
• • Fresh parsley for garnish

How to Make Perfect Seafood Fideuà

Here’s the step-by-step guide:

Preparing the Seafood (The Not-So-Glamorous but Essential Part)

First things first — let’s tackle the seafood prep. I know this isn’t the most glamorous part, but proper prep ensures the best flavor and prevents any “Ew, what’s this gritty thing in my food?!” moments.

1. Boil some water in your kettle (we’ll need it soon).
2. Rinse those mussels thoroughly under cold water. Throw away any with broken shells — no exceptions!
3. Give each mussel a little tap on the side of the sink. They should either be closed or slowly close when tapped. If they stay open? Say goodbye — they’re not good to eat.
4. Remove any barnacles or beards from the shells. A knife works great for this. Then keep them under a damp cloth until cooking time.
5. For the prawns, peel just the body section while leaving the heads and tails intact. (The heads contain SO much flavor — don’t waste them!)
6. Score down the backs of the prawns and remove any dark entrails. Nobody wants that business.

The Crucial First Steps

Now that our seafood is prepped, let’s get this seafood fideuà recipe rolling:

1. Put your saffron in a small cup and add 50ml of hot water from the kettle. Let it steep for 10 minutes. (This releases all that gorgeous flavor and color!)
2. Meanwhile, crush the vermicelli into approximately 1cm pieces. I just use my hands for this — super satisfying and way easier than cutting!
3. Heat the olive oil in a large frying pan with high sides (at least 3cm) or a paella pan if you’re fancy like that.
4. Add the onion and cook for about 5 minutes until soft and slightly translucent.
5. Toss in the garlic and cook for another minute until it’s fragrant but not burned. Burned garlic is bitter, and we don’t want that!

The Magic Happens: Building Your Fideuà

This is where our seafood fideuà really starts coming together:

1. Add the crushed vermicelli to the pan and stir frequently for about 5 minutes until it turns a beautiful toasty brown color. Don’t rush this step — the toasting is what gives fideuà its distinctive nutty flavor!
2. Stir in the paprika and mix well to coat the pasta.
3. Now add the monkfish chunks and squid rings, stirring them through the toasted pasta.
4. Pour in your saffron water (beautiful golden color alert!) and season everything well with salt and pepper.
5. Spread everything into an even layer, then pour over the hot fish stock.
6. Scatter the diced tomatoes on top and bring to a gentle simmer.
7. Cover the pan with a tight-fitting lid or foil and cook on medium heat for 6 minutes.

The Final Assembly

We’re in the home stretch of our seafood fideuà recipe now:

1. Uncover and stir everything well, incorporating any dry pasta from the top.
2. Now for the artistic part! Push the mussels into the pasta with their hinges down so they stand upright — not only does this help them cook properly, but it also makes for a stunning presentation!
3. Arrange your prawns on top, cover again, and cook for another 6 minutes until the mussels have opened, the prawns are pink, and the pasta is tender.
4. Let it simmer for 2-3 more minutes to reduce some of the liquid (but leave a little — completely dry fideuà is sad fideuà).
5. Turn off the heat and let it rest for 2-3 minutes.
6. Finish with a generous squeeze of lemon juice, arrange lemon wedges around the edge, and scatter fresh parsley over everything.

Why This Dish Has Stolen My Heart

I know I’ve been gushing about this seafood fideuà recipe, but seriously — it’s the perfect blend of comfort food and special occasion dining. The way the pasta soaks up all those incredible seafood flavors is just magical.

And can we talk about that moment when you bring the whole pan to the table? The “oohs” and “aahs” as everyone sees those beautiful mussels standing at attention, the pink prawns, and that golden saffron-tinted pasta? Pure dinner party gold!

But more than anything, I love how this dish connects me to the Spanish coastline and that incredible Mediterranean cooking tradition — even when I’m thousands of miles away in my own kitchen.

So grab your biggest pan and some fresh seafood, and let’s make some seafood fideuà magic! Don’t forget to snap a pic when you make it — I’d love to see your creations!

Happy cooking!
Lumina ✨