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Fideuà — Spanish Pasta with Shrimp and Squid
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Source: https://recipheon.com/en/recipes/main-dishes/fideua-spanish-pasta-with-shrimp-and-squid
About this recipe
Fideuà is a Spanish dish of short, toasted pasta, shrimp, and squid cooked in fish stock. The thin noodles first turn golden, then absorb stock flavored with tomato sofrito and saffron. The finished pasta should be tender but hold its shape, with a little juicy sauce between the noodles. Choose a wide, shallow pan about 32 cm across with a lid and a burner that heats as much of its base as possible. The squid is cooked briefly and set aside, while the shrimp goes in near the end, so the seafood does not spend the entire cooking time in the stock. Use short, thin durum wheat noodles with a cooking time of 7–9 minutes; thicker pasta would need a different cooking time and amount of liquid. These quantities make four main-course servings. Allow about an hour, including ingredient preparation and a five-minute rest before serving.
Ingredients
Pasta and seafood
320 g dry short, thin durum wheat pasta, fideos no. 2 or thin spaghetti broken into 2–3 cm lengths; package cooking time 7–9 minutes
400 g raw medium shrimp, peeled and deveined, without heads, shells, or tails; edible meat weight after peeling, fresh or thawed and drained
300 g raw cleaned squid bodies and tentacles; edible weight after cleaning, fresh or thawed and drained
800 ml unsalted fish stock, without milk or cream: 700 ml for the pasta and 100 ml when adding the shrimp
250 g canned crushed tomatoes with their juice
120 g peeled onion
12 g peeled garlic
45 ml olive oil: 15 ml for the pasta, 15 ml for the squid, and 15 ml for the sofrito
2 g ground sweet smoked paprika
0.1 g saffron threads
5 g fine salt
0.5 g ground black pepper
10 g parsley leaves
Steps
Pat the shrimp and squid dry. Cut the squid bodies into rings about 1 cm thick and divide larger clusters of tentacles into smaller pieces; finely chop the onion, garlic, and parsley. Bring the stock to a gentle boil in a saucepan, add the saffron, and keep it hot over the lowest heat while you work through the next steps. The saffron will release its flavor and color while you prepare the pasta and sofrito.
Heat 15 ml olive oil in a wide, shallow pan about 32 cm across over medium heat. Add the dry pasta and cook for about 3–4 minutes, stirring often, until the noodles turn golden in places. Transfer the pasta to a bowl; do not leave it on the hot pan base, so it does not burn.
AI-generated Heat 15 ml olive oil in the same pan over medium-high heat. Cook the squid in two batches, about 2 minutes each, turning until cooked, opaque, and still springy. Space the pieces apart so they fry rather than simmer in the water they release. Transfer the cooked squid to a clean plate; it will go back in only for the final minute of cooking.
AI-generated Reduce the heat to medium-low, add the remaining 15 ml olive oil and the onion, and cook for about 5 minutes until translucent. Add the garlic and stir for about 1 minute, then add the tomatoes with their juice. Cook for about 7–8 minutes, stirring, until the tomatoes thicken and no watery layer remains. Add the smoked paprika and stir for about 20 seconds, then immediately add the stock in the next step so the paprika does not burn.
Pour in 700 ml hot saffron stock, add all the salt and pepper, then add the toasted pasta. Spread it evenly and bring to a boil over medium heat, allowing about 2 minutes. Cook without a lid at a gentle simmer for the first 3–4 minutes, depending on the 7–9 minute package cooking time, leaving 4–5 minutes for the final cooking with the shrimp. Do not stir constantly; if the burner heats unevenly, rotate the pan halfway through cooking so the pasta cooks evenly.
AI-generated Arrange the raw shrimp on the pasta in a single layer and pour in the remaining 100 ml hot stock. Cook over medium-low heat for about 4–5 minutes, turning the shrimp halfway through, until fully cooked, opaque in the center, and firm, with the pasta tender but not overcooked. Add the cooked squid and the juices from the clean plate for the final minute, gently distributing it among the noodles. By the end, most of the liquid should be absorbed, but a little juicy sauce should remain between the noodles; take the pan off the heat before the base dries out.
Cover the pan and let it stand off the heat for about 5 minutes so the pasta absorbs some of the remaining liquid. Sprinkle with all the chopped parsley and divide among four plates, distributing both types of seafood evenly. Serve hot.
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