This prawn and calamari noodle is the most universal Sunday dish and is my favorite in the world. At home on Sundays there is almost always rice or fideuá and Juanje almost always prepares them, not because I don't know, but because on Sundays there are tennis and formula! I love him so I rest while he enjoys himself in the kitchen.

I'm a Formula 1 lover. The races are always on a Sunday, so on that day of the week, he gets into the kitchen and I dedicate myself to the "dolce far niente".

I have tried to write you a recipe with the step by step well explained and above all well organized so that you can see the different preparations that must be made to have as a result the richest fideuá in the world, which is this ... ha ha ha... at least for me. You'll tell me!


  • 240 g noodles
  • 500 ml stock (recipe below)
  • 3 squid
  • 8 prawns
  • 1 onion, chopped
  • 1/2 green pepper, chopped
  • 1/2 red bell pepper, chopped
  • 2 ripe tomatoes, grated
  • The pasta of 2 hydrated red peppers
  • 3 tablespoons extra virgin olive oil
  • Pinch of salt

For the stock

  • 6 heads of prawns
  • 2 small tomatoes
  • 1 onion, quartered
  • 1 small leek
  • 1 + 1/2 liters of water

For the garlic and parsley mayonnaise

  • 1 egg
  • 150 ml extra virgin olive oil
  • 150 ml sunflower oil
  • 1 garlic clove
  • a few parsley leaves
  • salt


For the broth, in a saucepan sauté the prawn shells with a tablespoon of oil, crushing the heads well with the help of a spoon to get the juice out until they change color. Add the vegetables and sauté a couple of inutos. Cover with the water and leave over medium heat for about 30 minutes. Strain and set aside.

In a bowl, hydrate the peppers with lukewarm water. When they are soft, open them and with a teaspoon scrape the meat.

In a Bra paella, toast the noodles in a little oil until they are toasted. Remove and set aside.

In the same paella, put a little oil and sauté the squid. To do this, clean and chop the squid, keeping the tentacles for decoration. When golden brown, remove.

Then add the minced garlic, chopped onion and peppers and sauté until soft. Add the grated tomato and the flesh of the peppers. When the tomato is well poached, add the noodles, stir a few times and add the squid and the hot broth.
Adjust the salt and cook over medium high heat until the noodles are ready and the ends are raised.

For the mayonnaise, put an egg, garlic, parsley leaves and a little oil in a blender. Gradually add the rest of the oil until you get a creamy and thick mayonnaise. If we want an intense green color, we just have to add more parsley leaves.

We finish by decorating the fideuá with a little of the garlic and parsley mayonnaise.

Tips and Tricks

  • You can prepare mayonnaise in advance
  • You can add mussels, clams or fish and replace the squid with cuttlefish if you prefer
  • Difficulty: easy
  • Servings: 8

Use of cookies

This web site uses cookies so that you have the best user experience. If you continue browsing you are giving your consent for the acceptance of the aforementioned cookies and the acceptance of our cookies policyClick the link for more information.

Cookies notice

Pin It on Pinterest