Fideuà (vermicelli paella)

The Spanish cousin of paella, made with short vermicelli instead of rice: seafood, fish and saffron. Fresh from the sea and convivial, it is a complete, fragrant dish for sharing.

Preparation: 20 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Medium

Estimate per serving: 400 kcal · 28 g protein · 50 g carbohydrate · 9 g fat

Ingredients

• 300 g vermicelli (fideos)
• 300 g seafood
• 200 g white fish
• 1 pepper
• 1 tin of chopped tomatoes
• 1 pinch of saffron
• 1 litre fish stock

Method

1. Fry the pepper, tomatoes and saffron.
2. Add the vermicelli and brown them.
3. Pour in the hot stock and cook for 10 minutes.
4. Add the seafood and fish and cook for a further 8 minutes.

Nutritional benefits

Seafood and fish provide lean protein and omega-3s that are good for cholesterol, the vermicelli supply carbohydrate, and the pepper and tomato add vitamins. A complete dish for sharing, fideuà is balanced and convivial, and more original than paella. Keep an eye on the portion of starchy food.

Variations and substitutions

• With king prawns and squid.
• Vegetarian: with vegetables only.
• With wholewheat pasta (wholewheat fideos).
• Served with a lighter aïoli.

Storage and making ahead

Best fresh; keeps for 2 days and can be reheated.

💡 Good to know

Brown the dry vermicelli before adding the stock: they take on the toasted flavour typical of fideuà.

See also

Discover more high-protein recipes · cholesterol-friendly recipes · healthy & balanced recipes.

Ingredients in this recipe: vermicelli · white fish · pepper · tomatoes · saffron.

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