Fideuà de Gandía with Squid, Prawns, and Alioli

Why You’ll Love This Recipe

• All the paella vibes—just with short, toasty noodles that crisp on top and stay tender underneath.
• Rich, clean seafood flavor from a simple fish stock and a classic Spanish tomato-garlic sofrito.
• Quick alioli adds a creamy, garlicky finish that balances the smoky paprika and sweet prawns.
• Made in one wide pan; weeknight-friendly but special enough for guests.

Grocery List

• Produce: Tomatoes, garlic, lemons, flat-leaf parsley
• Dairy: None
• Pantry: Fideos (short noodles), extra-virgin olive oil, sweet smoked paprika, saffron (optional), kosher salt, black pepper, fish stock (or seafood bouillon), ñora paste (optional)

Full Ingredients

For the Fideuà

• 320 g fideos (No. 2 or No. 3 short noodles)
• 400 g cleaned squid or cuttlefish, cut into 1 cm pieces
• 12 medium prawns (about 300 g), shells on
• 950 ml hot fish stock, plus 50–100 ml extra hot stock if needed
• Pinch saffron threads (optional)
• 2 ripe tomatoes (about 200 g), grated on the cut side, skins discarded
• 3 garlic cloves, finely minced
• 1 tsp sweet smoked paprika (pimentón)
• 1 tsp ñora paste (optional, for deeper flavor)
• 60 ml (1/4 cup) extra-virgin olive oil
• 1 tsp kosher salt, plus more to taste
• Freshly ground black pepper
• Lemon wedges and 2 tbsp chopped flat-leaf parsley, for serving

For the Garlicky Alioli (Egg-Free)

• 2 large garlic cloves
• 1/2 tsp kosher salt
• 1–2 tsp lemon juice, to taste
• 120–150 ml extra-virgin olive oil (start with 120 ml and add to desired thickness)
• 1–2 tsp cold water (as needed to help start the emulsion)

Optional: Quick Prawn Shell Stock (Makes about 1 liter)

• Heads and shells from the 12 prawns
• 500 g fish bones or trimmings (or use 1 liter quality store-bought fish stock)
• 1 small onion, chopped
• 1 small carrot, chopped
• 1 small celery stalk, chopped
• 1 tbsp olive oil
• 1.2 liters water
• Pinch of salt

Step-by-Step Instructions

Step 1: Heat or Make the Stock

If using store-bought stock, bring 950 ml to a bare simmer in a saucepan and keep it hot over low heat. Bloom the saffron in 2 tablespoons of the hot stock for 5 minutes. If making the quick prawn shell stock: sauté prawn heads and shells in 1 tbsp oil until pink and aromatic, 3 minutes. Add onion, carrot, and celery; cook 3 minutes. Add fish bones and 1.2 liters water; simmer gently 20–25 minutes, skimming foam. Strain, season lightly, and keep hot.

Step 2: Sear the Prawns

Place a 34–36 cm paella pan (or a 12–14 inch wide, shallow skillet) over medium-high heat. Add 1 tablespoon of the olive oil. Season prawns lightly with salt. Sear 1–2 minutes per side until just opaque and lightly colored. Transfer to a plate; they will finish later.

Step 3: Sauté the Squid and Build the Sofrito

Add remaining olive oil to the pan. Sauté the squid or cuttlefish with a pinch of salt for 3–4 minutes until it releases liquid and begins to brown. Add minced garlic; cook 30 seconds until fragrant. Stir in paprika (and ñora paste, if using) for 10 seconds, then immediately add the grated tomato to prevent the paprika from burning. Cook, stirring, until the mixture is thick, jammy, and reduced, 5–7 minutes.

Step 4: Toast the Noodles

Add the fideos to the pan and stir constantly until the noodles are well coated and deeply golden, 3–4 minutes. This toasting step is key to the nutty flavor and the crisp top.

Step 5: Add Stock and Simmer

Pour in 950 ml of the hot stock plus the saffron infusion. Season with 1 teaspoon kosher salt and a few grinds of pepper, stirring once to distribute. Cook uncovered at a lively simmer on medium-high heat for 10–12 minutes. After 6 minutes, nestle the prawns on top. Do not stir after this point; gentle bubbling encourages the noodles to stand up and the bottom to develop light caramelization. If the pan dries too fast, splash in 50–100 ml more hot stock.

Step 6: Crisp Under the Broiler and Rest

Move the pan to the oven and broil on high (260°C/500°F), rack set 15–20 cm/6–8 inches from the element, for 2–3 minutes until the noodle tips are toasty and crisp. Watch closely. Remove and rest 5 minutes to set the textures and finish absorbing flavors.

Step 7: Make the Alioli and Serve

While the fideuà cooks (or up to 1 day ahead), pound the garlic and salt to a paste in a mortar. Add lemon juice and 1–2 teaspoons cold water. Drizzle in the olive oil drop by drop at first, then in a thin stream, pounding or whisking constantly until thick, glossy, and spoonable. Adjust salt and lemon. Serve the fideuà hot with lemon wedges, chopped parsley, and dollops of alioli.

Pro Tips

• Use a wide pan (34–36 cm) so the noodles cook in a shallow layer and crisp properly.
• Toast the fideos until deep golden for a nutty flavor and better structure under the broiler.
• Keep the stock hot; adding cold liquid can stall cooking and make noodles gummy.
• Season the stock lightly first—seafood concentrates as it reduces; finish salt at the end.
• For a subtle socarrat (toasty bottom), finish the last 60–90 seconds on the stovetop over medium heat before broiling.

Variations

• Mixed Seafood: Add 200 g monkfish cubes and/or 250 g cleaned clams. Steam clams separately and fold in at the end.
• Black Fideuà: Stir in 1–2 sachets (8–10 g) squid ink with the stock for inky noodles and briny depth.
• Vegetable Spin: Swap seafood for artichoke hearts, green beans, and roasted peppers; use vegetable stock and smoked paprika.

Storage & Make-Ahead

Fideuà is best right after resting, when the noodle tips are crisp. Leftovers keep 1–2 days in an airtight container in the fridge; reheat under a hot broiler for 2–3 minutes to revive crispness. Alioli keeps 2–3 days chilled; press plastic wrap directly on the surface. Stock can be made up to 3 days ahead or frozen for 3 months.

Nutrition (per serving)

Approximate: 820 kcal; 40 g protein; 42 g fat; 58 g carbohydrates; 3 g fiber; 890 mg sodium. Values will vary based on stock and alioli amounts used.