Fideuà
Toasted short pasta simmers in a saffron-scented seafood broth until the edges crisp and the center stays tender — a coastal Spanish one-pan that balances briny shellfish, smoky paprika, and bright lemon.
8 oz fideos, toasted or broken short vermicelli
1 lb shrimp, peeled and deveined
1 lb mussels, cleaned, beards removed
8 oz squid, tubes sliced into rings
4 cup fish stock
½ cup white wine
3 tbsp olive oil
1 cup onion, finely chopped
4 clove garlic, minced
1 can tomato, crushed
1 pinch saffron, steeped in a little warm stock
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper
1 lemon, cut into wedges for serving
2 tbsp parsley, chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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