Fideua Recipe with King Prawns, Chicken and Mussels

Fideua with king prawns, chicken and mussels

  • serves 4
  • Easy

The best recipe for Fideua. This typical Spanish dish, think paella with pasta instead of rice, is packed with king prawns, chicken and mussels as well as smoked paprika for that authentic taste. Ideal dinner-party dish



  • olive oil
  • fideua pasta 350g
  • skinless chicken breast fillet 2, cut into chunks
  • garlic 2 cloves, finely sliced
  • smoked paprika 1 tsp
  • saffron a good pinch
  • tomato 1 small, chopped
  • mussels 500g, cleaned
  • peas 150g, blanched
  • broad beans 150g, blanched
  • basil 10 leaves, torn
  • crusty bread to serve


  • whole shell-on king prawns 12, raw
  • olive oil
  • onion ½ small, peeled and roughly chopped
  • tomato 1, roughly chopped
  • garlic 3 cloves, roughly chopped
  • chicken stock cube 1
  • star anise 1


  • garlic cloves 5, peeled
  • egg yolks 4
  • light olive oil 180ml
  • smoked paprika 1 tsp


  • Step 1

    To make the aioli, crush the garlic with 1 tsp salt in a pestle and mortar then transfer to a bowl. Whisk in the egg yolks then whisk in the olive oil until thickened and finally whisk in the smoked paprika. Chill until needed.

  • Step 2

    To make the stock, pull the heads off the prawns and peel off the shells (put the peeled prawns back in the fridge). Heat a pan over a medium heat and add 1 tbsp olive oil. Add the onion, tomato, garlic, and prawn shells and heads. Sizzle everything for 3-4 minutes then pour in 1.5 litres water, crumble in the stock cube and add the star anise.

  • Step 3

    Simmer for 30 minutes then fish out the star anise and pulse everything in a food processor. Strain the liquid through a fine sieve and measure out 1.2 litres.

  • Step 4

    Heat another 3 tbsp of olive oil in a large shallow pan then tip in the pasta and stir, letting it turn gently golden in the heat of the oil. Add the chicken, garlic, smoked paprika and saffron and let this sizzle in the oil for 30 seconds, then add the tomato and ¾ of the stock and bring to a simmer. Cook for 10 minutes, stirring occasionally. Add the peeled prawns, mussels and the rest of the stock and continue to simmer for another 5 minutes. Taste and stir as you go, the pasta should be cooked but not mushy and the stock should be almost totally absorbed. Once the mussels are open and the prawns are pink, add the peas and broad beans to heat through. Stir in the basil and serve with the aioli and lots of crusty bread.

Check out more of our best mussels recipes here...

Easy Mussels Recipe with Orzo and ’Nduja

Nutritional Information

  • Kcals 518
  • Fat 16.2g
  • Carbs 53.6g
  • Fibre 6g
  • Protein 37.6g
  • Salt 2.9g