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Fish, European

Seafood fideuà with aioli

Seafood fideuà with aioli is a Spanish noodle dish cooked in fish broth with shrimp and cuttlefish, serving 4 people, ready in 45 minutes, medium difficulty, for €3.70 per serving. The key to success is toasting the vermicelli dry before cooking, which gives them a nutty flavor and keeps them firm once simmered in the saffron broth.

Same idea as paella but with vermicelli noodles, this is fideuà, cooked in a fish broth with shrimp and cuttlefish, served with aioli.

Seafood fideuà with aioli
Total time
45 min
Difficulty
Medium
Cost per person
€3.70
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Fideuà looks a lot like paella, but it swaps rice for short vermicelli noodles. Toasted dry, then simmered in a fish broth flavored with saffron and paprika, the noodles pick up a nutty taste while staying firm to the bite. Shrimp and cuttlefish bring their own briny texture, and a tomato and bell pepper sofrito gives the dish its depth.

This is a recipe to make on a Sunday or when you're having people over, since it takes some focused time to watch the noodles cook without stirring. Kids usually love the noodles as much as the shrimp, and serving the aioli on the side lets everyone add as much as they like. Mon Chou walks you through getting that golden crust at the bottom of the pan.

The ingredients

4 people

Pantry

  • Short vermicelli noodles or fine ditalinioften in the pantry 350 g
  • Fish stockoften in the pantry 80 cl
  • Crushed tomatoesoften in the pantry 200 g
  • Sweet paprikaoften in the pantry 1 tsp
  • Saffronoften in the pantry 1 pinch
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch

Fish counter

  • Raw shrimp 400 g
  • Cleaned cuttlefish 300 g

Fruits and vegetables

  • Red bell pepper 1
  • Garlic 3 cloves
  • Parsley 1 bunch

Dairy

  • Jarred aioli 8 tbsp

Allergens Gluten, Shellfish, Mollusks, Fish, Eggs

The step by step recipe

  1. Toast the pasta in a dry skillet over medium heat, stirring, until lightly golden, then set aside. 5 min

    Watch it closely, it goes from golden to burnt very fast.

  2. Sear the cuttlefish pieces and shrimp in olive oil, then set them aside. 5 min

    Don't cook them all the way through, they'll finish cooking in the dish.

  3. Cook the bell pepper, garlic, paprika and tomatoes into a thick sofrito. 10 min

    Reduce until the oil starts to rise back to the surface.

  4. Pour in the hot stock with the saffron, add the noodles, spread evenly and cook without stirring. 10 min

    The liquid should be three quarters absorbed before you lower the heat.

  5. Place the shrimp and cuttlefish on top, let rest five minutes, then serve with aioli and parsley. 5 min

    A squeeze of lemon in the aioli lightens it up.

Our tips to get it right

  • Use a wide, shallow pan rather than a pot, so the noodles cook in a single layer and soak up the broth evenly.
  • Once you pour in the broth, leave the noodles alone, don't stir, so they form a light crust underneath.
  • Taste the broth before adding it to the noodles, it should already be well seasoned since the noodles only absorb what's already in it.

The variations

  • Swap the cuttlefish for mussels or clams depending on what looks good at the fish counter.
  • For a vegetarian version, skip the seafood and fish stock, use vegetable broth instead, and add mushrooms for texture.
  • For kids, serve the noodles with just peeled shrimp and a milder aioli, with less raw garlic.

What to serve it with

  • A green salad with lemon dressing
  • Toasted bread for dipping
  • Sparkling water with lemon

Storage

Store leftovers in a sealed container in the fridge for up to 2 days, seafood doesn't keep much longer than that. Reheat in a skillet with a splash of water or broth so the noodles don't dry out. Freezing isn't recommended, it would ruin the texture of both the noodles and the seafood.

Questions about this dish

Can I use a different type of pasta instead of vermicelli?

Yes, fine ditalini or angel hair broken into small pieces work well. Just look for short pasta that toasts easily when dry.

Do I need to peel the shrimp before cooking them?

You can leave the shells on for more flavor, or peel them for easier eating. Both versions work fine in this recipe.

Can I make the sofrito ahead of time?

Yes, you can make the tomato and bell pepper sofrito the day before and keep it in the fridge. Just reheat it before adding the broth and noodles.

Can I make my own aioli instead of buying a jar?

Yes, a homemade garlic and olive oil aioli pairs really well with this dish. Just plan for extra prep time before you start cooking the fideuà.

How long does it take to make a seafood fideuà with aioli?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a seafood fideuà with aioli?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a seafood fideuà with aioli cost?

About €3.70 per serving, or €14.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, shellfish, mollusks, fish, eggs. Always check the labels of the products you buy.

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