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fideua (Catalan pasta paella)
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4.8 from 5 votes

Fideua (Catalan pasta paella)

A delicious dish made with short pasta, seafood and a tomato-based sauce. 
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course
Cuisine: Spanish
Servings: 4 -6
Calories: 817kcal
Author: Caroline's Cooking


  • 1 bronzini whole - also called dorada, often sold as sea bass in UK - ask for fillets removed but keep bones
  • ½ lb shrimp/prawns 225g, shell on
  • 1 stick celery
  • 1 carrot small, cleaned but no need to peel or take ends off
  • 2 stems parsley
  • 1 sprig thyme
  • 5 tbsp olive oil approx
  • 1 Spanish onion
  • 1 red pepper
  • ½ tsp paprika
  • 3 cloves garlic
  • ½ tsp fennel seeds
  • 14 oz crushed tomatoes 400g, 1 can
  • 2 small pinches around 15 threads saffron
  • 12 oz pasta 340g, fideos/broken spaghetti
  • ½ lb clams 225g


  • Remove the shells from the shrimp/prawns and keep the shells.
  • Make the stock by placing the fish bones, shells of the shrimp, celery, carrot, parsley stems, sprig of thyme and a small wedge of the onion in a pot and cover with water. You'll need to add around 4 cups/960ml water to the pot. Bring the pot to a boil and reduce to a simmer (covered).
  • Meanwhile, finely chop the remaining onion, pepper and garlic.
  • Heat 2 tbsp olive oil in a large skillet/frying pan over a medium-low heat and fry the fish and shrimp gently until almost cooked through. Remove from the pan and set aside.
  • Clean out any stuck-on skin etc from pan, add the remaining oil and then the onion and pepper.
  • Cook for around 10min, stirring now and then (turn lower after a few mins), then add paprika, garlic and fennel seeds.
  • By now the stock should be ready; strain it to remove all the bones and vegetables and add the saffron to infuse.
  • Cook the onions and spice mixture for 5 more minutes then add tomatoes.
  • Cook a further few mins then add fideos (pasta). Stir well so that they are covered by the oily mixture and cook another couple minutes.
  • Add the stock (3cups/750ml) to the pan, stir then leave to cook at a simmer for 10min.
  • Stir then add the clams, pushing them under the liquid and pasta. Allow them to cook a minute and add the shrimp/prawns and fish as well. After about 5 mins the clams should open and all should be ready.


Here I made this in my Le Creuset braiser (or casserole) which is a little tight but cooks this well. (disclosure: affiliate links, meaning I'd earn a small commission for any purchases, but it does not change the price you pay and I genuinely use and love these products).


Calories: 817kcal | Carbohydrates: 78g | Protein: 66g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 325mg | Sodium: 805mg | Potassium: 1288mg | Fiber: 6g | Sugar: 10g | Vitamin A: 4150IU | Vitamin C: 54.5mg | Calcium: 193mg | Iron: 6.1mg