Seafood fidueà

Seafood fidueà

Fidueà is a traditional Spanish dish cooked similarly to paella but made from short lengths of toasted pasta in place of the rice. The pasta classically used, fideos, is replicated here by snapping spaghetti into small pieces.

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  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 300g spaghetti
  • 2 tbsp Essential Olive Oil
  • 2 clove/s garlic, chopped
  • 1 tsp smoked paprika
  • 2 classic vine tomatoes, coarsely grated, skin discarded
  • 600ml fish stock, made with a stock pot
  • Pinch saffron strands
  • 400g pack frozen fruits de mer
  • ¼ x 25g pack flat leaf parsley, leaves chopped
  • 1 lemon, cut into wedges, to serve


  1. Taking a few strands at a time, break the spaghetti into small pieces roughly 2-3cm long (or smaller if you wish).

  2. Heat a large, dry sauté or frying pan over a high heat, add the pasta and toast for 5 minutes, stirring frequently, until lightly browned. Tip out into a bowl.

  3. Add the oil to the pan over a high heat and stir fry the garlic for 30 seconds until it starts to colour. Stir in the paprika and cook for a few seconds more.

  4. Stir in the tomato pulp, stock, saffron, some seasoning, the toasted pasta and frozen fruits de mer. Bring to the boil, then lower the heat a little, cover and simmer for 10-12 minutes, until the stock is absorbed, the pasta is tender and the seafood piping hot throughut. Sprinkle with parsley and serve with the lemon wedges for squeezing over.

Cook’s tip

Serve with a crisp green salad on the side, or you may like to add shelled fresh or frozen peas or broad beans for the last 5 minutes of cooking time.


Typical values per serving when made using specific products in recipe


1,870kJ/ 443kcals



Saturated Fat












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