Fideuà de Mariscos con Alioli
The seaside pride of Gandía and Valencia: thin short pasta noodles (fideos) toasted golden and cooked in concentrated seafood stock with prawns, squid, and mussels until the noodles curl upwards, served with alioli.
Ingredients
- • 350g short fideos pasta (nº 2 or hollow fideo perla)
- • 8 large raw king prawns
- • 250g fresh mussels, cleaned and debearded
- • 200g squid or cuttlefish, diced
- • 900ml hot rich seafood fumet
- • 2 cloves garlic, 1 grated ripe tomato, 1 tsp sweet pimentón, saffron threads
- • Extra virgin olive oil and alioli for serving
Preparation Steps
Heat 3 tbsp olive oil in a wide paella pan. Add the dry fideos and toast over medium heat, stirring constantly, until evenly golden amber. Tip onto a tray to prevent burning.
In the same pan, sear prawns for 2 minutes and remove. Sauté diced squid for 3 minutes, then add garlic, pimentón, and grated tomato, cooking until jammy.
Return toasted fideos to the pan, tossing to coat. Pour in hot saffron-infused seafood fumet. Simmer vigorously for 6 minutes, then nestle mussels and seared prawns on top.
Transfer the pan under a hot oven grill for 3-4 minutes until the surface noodles stand upright and turn deliciously crisp. Serve immediately with garlic alioli.