Smoky Seafood Fideos

By • October 20, 2010 • 2 Comments

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Author Notes: I had the good fortune to travel to southern Spain last year where I was introduced to an alternative to rice paella, fideos, or broken pasta. The fideos have a personality of their own taking on a nutty flavor, providing a full bodied backdrop for the seafood and tomatoes. Summer of Eggplant

Serves 4

  • 7 ounces bag of fideos, or broken angel hair pasta
  • 1 medium Spanish onion, chopped
  • 3 cloves garlic, smashed
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 pinch cayenne
  • One 14-ounce can diced fire-roasted tomatoes
  • 1 nutmeg seed, passed over a micro plane 5 times
  • 2 1/2 cups seafood stock
  • 1 cup dry white wine
  • 1/2 cup water or vegetable broth
  • 1 bay leaf
  • 12 shrimp
  • 3 squid tubes, cut in to rings
  • 12 clams
  • 12 mussels
  • 1/16 teaspoon ground saffron or a medium sized pinch of threads
  • 3/4 cups frozen peas
  • 1 lemon
  • 3 tablespoons parsley, chopped
  1. Coat a heavy pan in olive oil. Over medium/low heat, add fideos and sauté until they become a warm brown color, about 6 to 7 minutes. Using a slotted spoon, remove them from the pan and set aside.
  2. Reduce the heat add more olive oil to the pan, if needed. Add onion and sauté for 5 minutes, until almost translucent. Add garlic and sauté for another 3 minutes.
  3. Add in the smoked paprika, oregano, and cayenne, and sauté for another minute.
  4. Increase the heat to medium and add tomatoes, shave in nutmeg, and bring to a simmer for 3 minutes.
  5. Return the fideos to the pan and simmer for 5 minutes.
  6. Meanwhile, bring stock, wine, water and bay leaf to a boil in another pot, reduce to simmering, adding the seafood one species at a time and removing from the pan and reserving. Cook shrimp 2 to 3 minutes until just pink; squid 1 to 2 minutes until just prior to opaque; clams a maximum of 6 minutes, discarding unopened ones; mussels up to 4 minutes; discard unopened ones. Allow broth to return to a slow boil in between batches. Remove seafood and set aside.
  7. Add the saffron to broth and let ‘bloom’ for 2 minutes. Turn the heat off of the broth.
  8. Slowly add stock into the pot with the fideos, in 3 to 4 batches (like risotto). Let simmer with broth for about 20 minutes. When the pasta has reached desired consistency, add in the peas and seafood. Let steam for 2 minutes, covered.
  9. Prior to serving squeeze the lemon over the top, and sprinkle with parsley.

Tags: seafood, Spanish

Comments (2) Questions (0)


about 3 years ago nutcakes

You should have entered this into the Seafood Pasta contest last week. Maybe you can be a wildcard winner? I am itching to make/eat this.


about 3 years ago nutcakes

This sounds fantastic. I hope I can find a good source for seafood. I will report back if I make it, this looks like a hidden gem. I was introduced to toasted pasta from a Diane Forley recipe and find it very interesting. She did say the technique is from Spain and often used in combination with seafood. However she oven toasts it. Here it is, in case you are curious.