Fideuá with prawns and squid is a traditional dish from the Valencian Community, on Spain’s east coast.
Fideuá with prawns and squid is made from short, thin noodles made from durum wheat flour. Like those used for making pasta. The noodles, known as fideos in Spanish, are then stir-fried with a variety of ingredients including seafood, vegetables, and spices.
Moorish origins of Valencian Fideuá
The origins of Valencian fideuá date back to the Moors. They introduced a version of the dish to the region during their occupation of Spain in the 8th century. Over time, the dish evolved and became a staple in the local cuisine. Especially in coastal towns and villages where seafood was abundant.
Today, fideuá is one of the signature dishes of the Valencian Community. And is a popular dish in restaurants and homes throughout the region. The dish is typically served in a large paella pan, which allows for even cooking like paella. This also helps the flavour to blend.
Main ingredients of Valencian fideuá
The main ingredients in Valencian fideuá are the noodles, seafood, and vegetables. This version uses large prawns or langoustines and squid. Other version include mussels or clams. The vegetables used can vary, but common options include onions, garlic, and tomatoes.
Saffron is a must-have ingredient in fideuá, as it gives the dish its distinctive yellow colour. It also contributes to its rich taste. Other spices used include paprika, and bay leaves.
Preparing the fideuá with prawns and squid
To prepare the dish, the noodles are first sautéed in olive oil until they are crispy and golden brown. The other ingredients are then added to build the flavours. The stock and the fideuá are last to go in. The mixture is then simmered until the noodles absorb the liquids and are tender.
One of the best things about Valencian fideuá is its versatility. The dish can handle a variety of ingredients to suit different tastes. For example, some people like to add chicken, rabbit, or other meats to the dish to make a heartier meal.
Valencian fideuá is a beautiful dish, with its bright yellow colour, fragrant aroma, and array of seafood and vegetables. You can garnish the dish with lemon wedges or parsley.
Fideuá is easy to make and versatile. This version will impress seafood lovers with its bold flavours that linger. For a dish that features seafood and has a pasta-like texture, it goes surprisingly well with a glass of red wine.
Whether you are looking for a easy dinner, or a special occasion meal, fideuá is sure to please. So, the next time you are in the Valencian Community, be sure to try this delicious dish. And experience the flavour and tradition of Spain for yourself.
Valencian Seafood Fideuà With Prawns and Squid
Fideuá is a traditional dish from the Valencian Community, on Spain's
east coast. It is a type of noodle dish, made from short, thin noodles
made from durum wheat flour.
Ingredients
- 100 ml olive oil
- 1 small onion chopped finely
- 2 cloves of garlic sliced
- 150g thin fideos (No. 2)
- 2 whole squid, cleaned, prepared and sliced
- 10 large prawns
- 1 tomato
- Pinch of saffron
- Teaspoon of sweet paprika
- 1/2 vegetable stock cube
- 1/2 teaspoon dried oregano leaves
- Salt and pepper
Instructions
- Peel the prawns and reserve the heads and shells in a jug
- Add 750ml hot water and the 1/2 stock cube to the jug and stir
- Cut the tomato in half and grate them flesh-side into a bowl, discarding the skins
- Add the saffron, paprika, oregano, and a pinch of salt and pepper to the tomato and mix to create a sauce
- Add 3 tablespoons of oil to a paella pan and gently fry the fideo until it starts to colour
- Remove, drain and put one side
- Heat the rest of the oil in the pan
- Add the chopped squid with a good pinch of salt
- Stir briefly the leave for a couple of minutes until the squid starts to brown and stick to the pan
- Add the onion and garlic and stir for a few minutes until it starts to brown. The bottom of the part should be quite dark and sticky
- Add the tomato sauce mix and stir well for 2 minutes, de-glazing the sticky pan
- Drain the prawn shells and heads and add the liquid to the pan
Reduce on a high heat for at least 5 minutes - Add the prawns and the pasta and stir well
- Cook for about 8 minutes until most of the liquid has been absorbed
Notes
Top with a little chopped parsley, and serve with some homemade alioli and fresh bread.
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 502Total Fat 47gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 39gCholesterol 124mgSodium 599mgCarbohydrates 10gFiber 2gSugar 4gProtein 12g
Content presented on this site is intended for general informational purposes only. Visitors should not use this as a substitute for professional advice. Ibericocina are not registered nutritionists or dieticians.
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