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How to Make Fideua

Fideua is a Spanish dish made with seafood and thin pasta. Try it as a quicker and easier alternative to paella.


  • Step 1: Brown the pasta Heat the olive oil over medium-high heat. Break the pasta into 2-inch pieces and add it to the oil. Then stir and cook until the pasta is lightly browned.
  • TIP: Use a large skillet or saute pan, at least 12 inches in diameter but preferably larger.
  • Step 2: Add the spices Sprinkle the pasta with salt and pepper. Add the saffron, garlic, and paprika and cook and stir for a minute more. Be careful not to let the pasta burn.
  • Step 3: Add the clams and mussels Add the clams and mussels, in their shells, plus the chicken or fish stock. Stir and cook until the shellfish just begin to open.
  • TIP: Use small sweet clams such as cherrystones. Be sure all clams and mussels are tightly closed and thoroughly cleaned.
  • Step 4: Add the shrimp and scallops Add the shrimp and scallops and cook another five minutes, until cooked through and all the clams and mussels are open. Discard any shellfish that do not open.
  • TIP: Peel the shrimp before adding them if you prefer, or cook them in their shells to add extra flavor to the dish.
  • Step 5: Serve Sprinkle with parsley and serve with lemon wedges.
  • FACT: Did you know? Saffron, prized in Spanish cooking, is the most expensive spice in the world, fetching well over $1000 per pound.

You Will Need

  • 4 tbsp. olive oil
  • 1 lb. vermicelli pasta
  • u00bd tsp. saffron
  • 1 tbsp. minced garlic
  • 1 tsp. sweet paprika
  • 1 lb. small clams
  • washed
  • 1 lb. mussels
  • washed
  • u00bd c. chicken or fish stock
  • 12 large shrimp
  • 12 sea scallops
  • u00bd c. fresh parsley
  • 1 lemon cut into wedges
  • Large skillet or sautu00e9 pan

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