Valencian Seafood Noodle Paella

How to make a Valencian Seafood Noodle Paella.

Ingredients: Serves 6-8

  • 3 tbsp olive oil
  • ½ large Spanish onion, chopped
  • 1 green pepper, chopped
  • 150g prepared squid, chopped into 1cm pieces
  • ¼-½ tsp saffron, toasted in a dry pan
  • 1 tsp smoked sweet pimentos
  • 1 tsp smoked hot pimenton
  • 2 large fresh tomatoes on the vine, finely chopped
  • 1 fat garlic clove, crushed
  • 100g frozen peas
  • 2 fresh bay leaves
  • 3 fresh thyme sprigs
  • 650ml chicken stock
  • 500g fideu pasta
  • 200g sustainable peeled raw tiger prawns
  • 200g cooked mussels, in the shells if possible, drained
  • Lemon wedges for squeezing

You’ll also need…

  • 34-36cm paella pan or large shallow casserole


  1. Heat the olive oil in the pan over a medium-high heat, then fry the onion and pepper until soft (about 8 minutes).
  2. Stir in the squid and cook for 1-2 minutes, then add the saffron and both types of pimentón, stirring for a minute over the heat.
  3. Add the tomatoes and garlic.
  4. Stir in the peas and herbs, then pour in the stock.
  5. Season well.
  6. Bring to a simmer, then stir in the pasta.
  7. Bring back to the boil and bubble over a medium-high heat, uncovered, for 5 minutes.
  8. Push the prawns into the pasta, then simmer for 5 minutes.
  9. Add the mussels, tucking the hinges down into the pasta.
  10. Cover the pan with 2 sheets of thick foil and simmer for 5-10 minutes over the heat until all the mussels are heated through.
  11. Take the pan off the heat and set aside to rest for 5 minutes, covered with the foil.
  12. Serve with lemon wedges for squeezing.
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