| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 382 | 15g | 2g | 37g |
| sugars | fibre | protein | salt |
| 6g | 3g | 24g | 1.2g |
Why I Love Spanish Seafood Fideos
As I stood in the chill of the Rocky Mountains, looking out over the expanse of wilderness and feeling the sting of the icy air on my face, I knew I needed a meal that would warm me down to my very bones. I’d also recently embarked on a romantic journey with a man named Gordon, who happened to be a fervent lover of seafood. Combining our passions, I decided a one-pot wonder of a meal brimming with shells, shrimps, and a hint of fiery spice was the answer. This is how I came upon the Spanish delight known as Seafood Fideos. It perfectly hit the spot with its warm and comforting appeal, infused with a rich blend of sea flavors.
Seafood Fideos: A Dish That Brings the Ocean to Your Plate
What I love most about this hearty dish is its immense depth of flavors, each ingredient working in harmony to create a beautiful melody of taste. The mussels, clams, and shrimp each contribute their unique sea-infused notes, enveloped by the fragrant mixture of saffron, paprika, and cayenne. Not to mention the fideos, angel hair pasta that soaks up the flavorsome broth and adds a fulfilling texture. Every bite is like a trip to the vibrant coastal markets in Spain, where the day’s freshest catch turns into the evening’s star dish.
This meal is reminiscent of my favorite Spanish chefs like Jose Pizarro, who is known for such inventive, comfort-food creations but also carries an echo of something my mom would prepare on a crisp winter day back home in Colorado, for its warming and comforting qualities.
Pairings and Complementing Cuisines
Seafood Fideos is a stand-alone dish, given its complex flavors and hearty composition. But if you’re planning a feast, it complements well with a simple green salad dressed in citrus vinaigrette, as it offers a refreshing contrast to the deep, rich flavors of the Fideos.
If you’re a fan of foods like Paella or Squid Ink Pasta, you’ll certainly fall in love with this recipe. Its bold flavors, satisfying textures, and the joyful sensation of fishing out morsels of seafood from the broth adds to the overall gastronomic pleasure. While there is delight in the complexity of its flavors, there’s a humble beauty in its simplicity, reminiscent of my recipes inspired by the Colorado Mountains.
So this past winter season, a bowl of Seafood Fideos in hand, I sat by the fire feeling not just the physical warmth but also the warmth of shared love and shared food. That is why I truly cherish this recipe.”
What You’ll Need
- 1/2 cup extra-virgin olive oil
- 8 oz fideos or angel hair pasta, broken into 2-inch pieces
- 1 medium onion, finely chopped
- 4 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon saffron threads
- 1 cup canned diced tomatoes
- 3 cups fish or chicken broth
- 1 lb mussels, cleaned and debearded
- 1 lb clams, cleaned
- 12 large shrimp, peeled and deveined
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
- Lemon wedges, for serving
Method
Step One
Heat the olive oil in a large, deep skillet over a medium heat. Once the oil is heated, add the fideos (or broken angel hair pasta), frequently stirring until golden brown. Next, remove the fideos from the pan and set aside.
Step Two
In the same skillet you used for the fideos, add your finely chopped onion, minced garlic, and diced red bell pepper. Sauté everything until the vegetables are tender and the onions are translucent.
Step Three
Add the paprika, cayenne pepper and saffron threads to the skillet. Stir them into the vegetables until everything is coated and the spices become fragrant.
Step Four
Stir in the diced tomatoes, fish or chicken broth, and bring the mixture to a simmer. Once simmering, add the browned fideos or angel hair pasta back into the skillet. Cook this for about 10 minutes, or until the pasta is nearly cooked through.
Step Five
Add the cleaned mussels, clams and peeled and deveined shrimp to the skillet. Cover and allow to cook until the shellfish opens and the shrimp is cooked through. This should take around 5-7 minutes. Discard any shellfish that did not open.
Step Six
Season the seafood fideos with salt and pepper to taste. Then, stir in the fresh chopped parsley.
Step Seven
Before serving, make sure to remove the seafood fideos from the heat. Serve it hot and garnish it with lemon wedges for additional flavor if desired.
