My quick and easy fideuá recipe


I'm going to tell you my quick and easy recipe for fideuá, a simple and helpful recipe, ideal for when we have unexpected guests and we want to look good without complicating ourselves or spending half a morning in the kitchen. With a mussel broth and a few pieces of seafood, we can look great without spending more than 30 minutes on this dish.

Obviously, this is the quick and easy version and consequently, we will lose a bit of flavor, compared to a more elaborate recipe, with a whitebait broth and with more expensive ingredients, but the objective is to make a very tasty seafood fideuá that make us look good without much work. Do you feel like it? Well, to the kitchen.


For 3 people
  • Scallop noodle 200 g
  • Prawns 8
  • Prawns 200 g
  • Mussels 500 g
  • Sepia 250 g
  • 2 tablespoons tomato sauce
  • Garlic cloves 1

How to make my quick and easy fideuá recipe

Difficulty: Easy
  • Total time 30 m
  • Elaboration 15 m
  • Cooking 15 m
  • Repose 5m

Just like when we made the cuttlefish express fideuá, the trickiest point in making a fideuá is to get a tasty broth in no time. To achieve this, in Valencia clóchinas are used, some relatives of mussels, -more expensive, with less meat and more tasty- with which an intense broth can be obtained in a few minutes, and that we can complete with the heads of prawns and Prawns that also add a lot of flavor. If we can't find clóchinas, we can make the fideuá with a fish broth that we have at home, or use mussels that are also great in this preparation.

We start by removing the beards from the mussels or clóchinas and put them on the fire in a pot covered with a finger of water, so that they open and release their juices. We remove them and add a little more water and the prawn and prawn heads, bringing the whole to a boil to obtain the broth in which we will make the fideuá. We strain and reserve hot. We will need approximately 350 to 450 ml of this broth for the 200 g of noodles, depending on its thickness.

We toast the noodles in the oven at 180º. We stir the noodles from time to time to toast them before cooking. If you prefer, you can also buy fat or thick noodles or curved noodles for fideuá but I recommend the cabellín noodle because it is faster and is perfect. In addition, this type of noodle rises at the end of its cooking and is more than appetizing. Matter of taste. In any case, if you use another type of noodles, you will need more broth since the thick ones absorb more and take longer to be ready.

While the broth is being made and the noodles are roasted, we take a paella and there we fry the sliced ​​garlic, we sauté the prawns and the cuttlefish and the prawns. Add the toasted noodles and tomato and sauté for a couple of minutes. Add the broth, a little saffron or coloring and place the mussels, leaving some of them with the shell for aesthetic reasons. Cook until the noodles absorb the broth. Finally, we let the fideuá rest for two or three minutes covered with a cloth so that it is finished and we have it ready to serve.You will see how rich it is and how easy it has been to prepare it.

With what to accompany the quick and easy fideuá recipe

When you prepare this quick and easy fideuá recipe, it will be very tasty, thanks to the homemade mussel and prawn broth, which will be much richer than any prepared cado you can buy. If you are generous with the prawns and put an appetizer before, it can serve you perfectly as a single dish, without further accompaniment.

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Tags:  Recipes Selection Desserts 

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