How to make fideua (Authentic Spanish Pasta Paella)
⭐ Rating: 4.8/5 (based on 127 home cooking experiences)
👨🍳 By Chef Omar Allibhoy
🕒 Prep Time: 20 minutes
🍳 Cook Time: 30 minutes
⏰ Total Time: 50 minutes
🥘 Servings: 4-6 people
📊 Difficulty Level: Medium
As a Spanish chef who grew up watching my mother prepare fideuà (also spelled fideua) in our Madrid kitchen, this dish holds a special place in my heart. This seafood pasta dish, often called the pasta paella, transforms simple angel hair pasta (fideos in Spanish) into something magical. When I prepare this prawn fideua in my London kitchen, the aroma instantly transports me back to the Mediterranean coast where this dish originated.
Today, I'm sharing my family's authentic fideuà recipe, simplified for home cooks while maintaining its traditional essence. Don't worry if you've never attempted Spanish cuisine before – I'll guide you through each step to create a restaurant-worthy dish that will have your loved ones asking for seconds.
What is fideua?
Fideua (fideuà in Catalan, sometimes spelled as fidegua or fiduea) is a traditional Spanish dish that originated in Valencia's coastal region. Think of it as paella's pasta cousin – instead of rice, we use thin noodles called fideos (angel hair pasta). The pasta is first lightly toasted, then cooked in rich seafood broth until it develops a coveted crispy bottom layer, just like in paella.
Ingredients
For the seafood stock (fumet):
Prawn heads and shells from 500g prawns
1 onion, roughly chopped
1 carrot, roughly chopped
2 celery sticks
2 bay leaves
1.5 liters water
For the Fideua:
400g fideos or angel hair pasta, broken into 2-inch pieces
500g prawns, peeled (shells reserved for stock)
300g squid or cuttlefish, cleaned and sliced
2 medium tomatoes, grated
1 large onion, finely diced
4 garlic cloves, minced
1 tsp sweet paprika
A generous pinch of saffron
150ml good quality olive oil
Salt and black pepper to taste
Lemon wedges to serve
Alioli (garlic mayonnaise) to serve
Step-by-Step Preparation
Prepare the stock (30 minutes):
In a large pot, combine prawn shells, vegetables, and bay leaves
Cover with water and simmer for 30 minutes
Strain and reserve the stock
Toast the Pasta (5 minutes):
Heat 100ml olive oil in your paella pan or large frying pan
Add the broken angel hair pasta
Fry until golden brown, stirring constantly
Remove and set aside
Create the Sofrito Base (15 minutes):
In the same pan, heat remaining oil
Sauté onions until translucent
Add garlic, cook for 1 minute
Add grated tomatoes, cook until thickened
Build the Flavors (20 minutes):
Add paprika and saffron
Return toasted pasta to the pan
Add hot stock gradually, stirring occasionally
Season with salt and pepper
Add Seafood (10 minutes):
When pasta is almost cooked, add squid
5 minutes later, add prawns
Cook until seafood is done and pasta is al dente
Let rest for 5 minutes before serving
Professional chef tips
Always toast the pasta first – this crucial step prevents it from becoming mushy
Use the best quality olive oil you can afford
Don't skip making the seafood stock – it's the soul of the dish
Achieve the coveted socarrat (crispy bottom) by increasing heat in the final minutes
Never stir the dish once the stock is added – this ensures proper crust formation
What to serve with fideua
Traditional alioli (garlic mayonnaise)
Fresh lemon wedges
Crisp Spanish white wine (try Albariño or Verdejo)
Simple green salad with olive oil dressing
Common questions about fideua
Can I use regular spaghetti instead of fideos?
While traditional Spanish fideos are ideal, angel hair pasta broken into small pieces works well as a substitute.
How do I know when the fideua is ready?
The pasta should be al dente, and most of the liquid should be absorbed. Listen for a slight crackling sound from the bottom of the pan – this indicates the formation of the prized socarrat.
Can I prepare fideua in advance?
Like paella, fideua is best enjoyed fresh. However, you can prepare the stock and sofrito base ahead of time.