My favorite dish from Valencia,  FIDEUA, a very popular noodle dish made in a Paella Pan, (Paellera).

It’s made with noodles instead of rice like Paella, and fish and seafood. All cooked in a very good fish stock. It is my absolute favorite and although it actually cooks quicker than Paella it takes a little prep time since you have to make the stock. The better the stock, the better the Fideuá.


⏰ Prep time 20 minutes

🍴 Cooking time 20 minutes

🍤 Serves 6




  • 6 large Tomatoes, cut in half and grated until you reach the skin. Discard skin.
  • 3 Garlic cloves, skins left on, crushed
  • 2 Onions, peeled and chopped
  • 2 dried ñora peppers (available online or Spanish supermarket) pronounced njora
  • 1 Monkfish,  head and bones (or other white fish bones)
  • 1 bay leaf
  • 6 – 8 C. water
  • salt to taste


For the fideuà

  • 4 tbsp. olive oil
  • 1 whole Monkfish tail, cut into large chunks
  • 12 king Prawns
  • 1 lb. cleaned Mussels (Optional)
  • 2 Onions , peeled and chopped fine
  • 2 Garlic cloves, peeled and grated
  • 2 Squid. Cleaned, spines removed, flesh roughly chopped
  • 2 dried ñora peppers, finely chopped
  • 1 lb. noodles (called Fideos in Spain) Like a Vermicelli. In Spain we use about 1/2 C. per person.
  • 2 tbsp. smoked Paprika
  • a pinch of Saffron
  • Salt and Pepper
  • A few Lemon wedges and Allioli


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