Fish and seafood recipes Pasta Recipes

Seafood noodle with clams and mussels

Seafood fideuá with clams and mussels


  • Easy
  • 40 minutes
  • For 4 people
  • 3.5 € / person
  • 230kcal per 100g.

How to make a seafood fideua . The fideuá is a traditional pasta recipe originally seaworthy that, together with paella or arroz a banda , are the hallmark of the gastronomic identity of the Valencian Community.

Although it is in Gandía where the fideuá has its cradle and, where a gastronomic contest around it has been held annually since 1975. The invention of this recipe is attributed to Gabriel Rodriguez, cook of one of the many seafaring ships that were in Gandía back in 1915, and Bautista Pascual Sanchís, better known as Zabalo, his little kitchen assistant.

It seems that tired of the rice rations not arriving for the entire crew, due to the great service that is supposed to be the skipper of the boat, they decided to substitute the rice for noodles to see if this was less tasty for the skipper and there was something else left for the rest.

They say they did not achieve their goal, the result was that the boss ate more than ever. The invention was liked and the restaurants in the port began to prepare this variation of the classic arroz a banda.

The fideuá is a simple dish, in the blog a version of fideuá with seafood has triumphed, which year after year adds a lot of visits. Many of you have told me by email that it is a sure triumph in Sunday food.

We have also made a foray into the dishes with noodles, such as these noodles with squid or the one with noodles with clams , with which I am sure you will have lost fear of this type of dishes

In the version that I present to you today its main ingredients are hollow pasta noodles, fish and seafood. A proper seafood dish that we can prepare at home and even adapt it including among its ingredients the fish and seafood that we like the most. Its preparation is quick and easy and does not require more than a quality product.

Preparation of clams and mussels

  1. We start by cleaning the clams from residues. For this we let them rest in abundant salted water until all impurities are released, with 2 or 3 hours will be enough.
  2. It is important that the water is very salty, trying to simulate that of the sea, so that the clams open and eliminate the remains of sand that they may have inside.
  3. Once the clams are clean, we put them to cook in a saucepan with a finger of water until they open, which can take us about 5 minutes or less. Strain the broth from the cooking of the clams and reserve it to use later with the noodles. We also reserve the clams in their shells.
  4. We cook the mussels in the same saucepan and with a small splash of water, again until they open, 4 or 5 minutes once they start to boil.
  5. We repeat the operation of casting and reserving the cooking water and remove the mussels from their shell once they are warm. We reserve.

Preparation of the seafood fideuá

  1. In a paella, the one that we would use to prepare the rice dish, or in a wide casserole. We heat 3 tablespoons of extra virgin olive oil.
  2. When the oil begins to heat up, add the garlic, cut into small cubes, in brunoise. The oil should not be excessively hot, otherwise the garlic would burn when added to the casserole.
  3. We brown the garlic at medium temperature. When they start to take color, remove the saucepan from the heat and add the paprika. We stir well to integrate it and put it back on the fire.
  4. Add the noodles and lightly brown them for a few seconds. Add the cooking broth of the clams and mussels. We complement with the fish broth until we have added 2 parts of liquid for one of noodles.
  5. Season with salt and pepper and cook over high heat for about 6 minutes.
  6. After this time we lower the temperature and continue cooking for 5 more minutes. Add the clams and mussels to the casserole, placing them decoratively. We continue cooking 5 minutes more.
  7. The amount of water is a bit of a guide. We can add something else if we like the wetter fideuá, to the taste of the consumer.
  8. Once the noodles are ready, sprinkle with fresh parsley over the entire surface of the casserole. Let the stew rest for a few minutes before serving.

Be sure to enjoy all the recipes for fish and seafood that we have on the blog. You can see all the photos of the step by step in the next album .

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