Fideuà a la marinera

Fideuà a la marinera

  • serves 4
  • A little effort

Paella’s everywhere in Valencia. Fideuà is another local dish made with leftovers thrown into pasta, instead of rice. The ingredients, notably seafood, can be varied, and the fish even replaced by just a superior fish stock. This is restaurant Seu Xerea’s version.



  • king prawns 6, with their heads
  • crayfish 6
  • white fish one that’s firm-textured and doesn’t flake, 200g
  • squid 100g, sliced into rings
  • onion 1 small, diced
  • garlic 2 cloves, finely chopped
  • paprika ½ tsp
  • tomato 1, finely chopped
  • spaghetti or small, 300g
  • fish stock 600ml
  • saffron 12 strands
  • mussels 8, in their half shells


  • Step 1

    Lightly fry the prawns and crayfish for 2-3 minutes, then put to one side. Next fry the fish and squid over a low heat for a further 2-3 minutes. Put aside.

  • Step 2

    Gently fry the onion and garlic. then shake in the paprika and, after 30 seconds, add the tomato and pasta and stir for 2 minutes.

  • Step 3

    Pour in the fish stock and sprinkle in the saffron, then simmer for 7-9 minutes or until the pasta is cooked. For the final two minutes, add the mussels in their half shells, the seafood and fish.

Nutritional Information

  • Kcals 364
  • Fat 3.1g
  • Carbs 61.1g
  • Fibre 3.3g
  • Protein 26.9g
  • Salt 1.66g