This seafood fideuá 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 do not know, but because Sundays is my day off in the kitchen and I let him roam at ease.

I am a lover of formula 1. The races are always on a Sunday so that day of the week, he gets into the kitchen and I dedicate myself to the "dolce far niente", to my race with my wine and my chips until the food is ready.

The fideuá is something very simple to make but if you want to make a really rich you need patience and above all organization because there are many steps that must be done before putting the noodles in the pan.

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!


For the salmorreta

  • 2 cloves of garlic
  • 50 ml oil
  • 250 g crushed tomato
  • 1 teaspoon paprika

For shrimp oil

  • 100 ml oil
  • 1/2 of the heads of prawns (I used prawns)

For the stock

  • 60 ml oil
  • 1/2 lemon chopped
  • 1 kg mussels
  • 2 Bay leaves
  • 1/2 leek, chopped
  • 2 tomatoes, chopped
  • 1/2 of the shells of prawns or prawns (I used prawns)
  • 1.5 l water

For the parsley chopped

  • 1 tablespoon chopped parsley
  • 1 garlic clove, chopped
  • 1 tablespoon olive oil

For the fideuá

  • 8 prawns or large prawns (I used prawns)
  • 4 Norway lobsters
  • 1 clean squid, chopped
  • 1/2 of the heads of prawns (I used prawns)
  • 300 g number zero noodles

For the frit

  • 1/2 leek, chopped
  • 1 clove of garlic
  • Some saffron
  • 1 teaspoon sweet paprika
  • 4 tablespoons grated natural tomato
  • 2 slices of hawarti cheese

For the Aioli

  • 200 ml olive oil
  • 1 egg
  • a pinch of salt
  • half a teaspoon white wine vinegar
  • 1 clove of garlic


For the salmorreta, fry everything until it is very thick. Paréala chopped mix all the ingredients. It should be almost like a paste to be all very chopped.

For the shrimp oil, in a saucepan, let confit over low heat for 10 minutes half of the heads of the prawns in the oil.

For the broth, sauté the vegetables until tender. In a saucepan put the mussels with lemon and bay leaf and a little water and let boil. Then add the sautéed vegetables, cover with water and bring to a boil.

In the paella in a little oil and with half a clove of chopped garlic, sauté the other half of the heads of the prawns. Fry, remove the heads and in that same oil add the chopped squid.

Remove the squid and prepare the fritada: sauté the chopped leek and add the saffron, sweet paprika, prepared salmorreta and grated tomato. Let sauté well and remove.

In the same paella, add 2 tablespoons of the oil of the prawns and toast the noodles that have to be dark. When they are toasted add the chopped parsley, turn it around to toast well and add 3 tablespoons of the fry along with the squid. Let everything come together over medium heat for a couple of minutes

Add the broth covering well. Rectify salt and bring to a boil. When the noodles are almost ready, add the chopped prawns and the whole Norway lobsters. Turn off and let stand for a few minutes.

While preparing an aioli with all the ingredients. If we want, we can add a little plankton in half (I buy it online) and so we will have a white aioli and a green one.

Decorate with a little aioli and plankton aioli and enjoy!

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