Catalan Fideuà Recipe (2024)

The broth is delicious. No doubt about that. But I did find the finished product much too soupy. I have had quite a few Fideuà, even a few in Barcelona, and this one is just too soupy and the noodles not firm enough given the time to cook off that much broth. I would say instead of putting in broth to cover by 1" in Step 5 you should just cover the noodles and also cook at a higher heat than a simmer. That is what I will try next time.

While this recipe is pretty decent, note that the dish originated in Gandía, Comunidad Valenciana, not Cataluña. I think a little research of the story would have been great as it is a pretty funny and smart story. The original recipe is not baked but cooked like a regular seafood paella (arroz a banda) but with noodles or elbow pasta instead of rice. Baking is a more common practice in the south of the comunidad valenciana and it provides a drier dish.

Add artichoke hearts, red and green bell pepper, and peas to up veggie content.

Most delicious! The orange zest, olives parsley touches a must, the broth was perfect. I'll make it exactly again with lobster as we live in Maine! The broth fish etc. were perfect to make a new soup with coconut. Why not?!

So, the recipe says to essentially waste all this seafood on stock, right? I have a go around! Cook it the same way as prescribed, BUT buy 2 containers of seafood stock (or broth) and cook it with that instead. In my opinion it comes out better and makes this recipe HALF THE COST.If you don’t have fideus pasta, the next best thing from my experience is orzo pasta. It’s similar in size and the texture goes great with the seafood!Lastly, don’t be scared to get adventurous! Add scallop, etc.

Really good. Omit the orange rind at the end, add tart green olives (not Castelvetrano ) for color.

So, throw away 1/2 lb. of shrimp, 12 clams, and 1 lb. mussels? Then why does the picture show the dish having mussels?

Add artichoke hearts, red and green bell pepper, and peas to up veggie content.

While this recipe is pretty decent, note that the dish originated in Gandía, Comunidad Valenciana, not Cataluña. I think a little research of the story would have been great as it is a pretty funny and smart story. The original recipe is not baked but cooked like a regular seafood paella (arroz a banda) but with noodles or elbow pasta instead of rice. Baking is a more common practice in the south of the comunidad valenciana and it provides a drier dish.

This worked well and was an interesting change from paella. I used fedellini and increased to 1.5 lbs. plus extra broth. I used calamari, sea scallops, mussels, and cleaned shrimp burrowing all in the pasta and broth as it cooked. The scallops might have been prettier seared separately but it was easy this way. Next time I am going to add more garnishes such as green olives , roasted pimento, and maybe make a spicier sauce, more of a rouille than aioli, but good nonetheless.

The broth is delicious. No doubt about that. But I did find the finished product much too soupy. I have had quite a few Fideuà, even a few in Barcelona, and this one is just too soupy and the noodles not firm enough given the time to cook off that much broth. I would say instead of putting in broth to cover by 1" in Step 5 you should just cover the noodles and also cook at a higher heat than a simmer. That is what I will try next time.