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Fideuà with calamari, rich pasta with fish flavors and fresh vegetables
Delicious fish fideuà pasta with rich spicy flavors

Spanish Fideuà with Calamari

Author: Flavelo
Recipes Main Courses
Fideuà is the pasta cousin of paella, the pride of Valencia. Legend has it that a fishing boat cook invented it by using pasta instead of rice so the captain wouldn't eat all the food before the crew got any – though the plan failed, the dish became a hit. The pasta here isn't just a side; it absorbs the rich, briny stock while the squid remains tender and sweet.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Paella pan or wide, flat skillet (for evaporation)
  • Sharp knife
  • Ladle

Allergen Information

⚠️ Shellfish
⚠️ Fish
⚠️ Wheat

Instructions

1 ✓

Parboil the pasta in lightly salted water, but only halfway (about half the recommended time), then drain.

Tip: The pasta will finish cooking in the sauce, so if you overcook it now, it will turn to mush later.
2 ✓

Cut the squid into rings. Dice the onion, garlic, and pepper finely.

Tip: Pat the squid dry before frying so it sears rather than steams.
3 ✓

Heat the olive oil in the pan and toss in the squid. Sear over high heat for 2-3 minutes until opaque and fragrant, then remove to a plate.

Tip: Squid needs quick cooking to stay tender; prolonged heat makes it rubbery.
4 ✓

In the same pan, lower the heat and sauté the onion, garlic, and pepper.

Tip: The vegetables pick up the flavorful browned bits left by the squid (deglazing).
5 ✓

Add the diced tomatoes and cook until the liquid evaporates and you have a thick paste.

Tip: This thick base is called 'sofregit' and provides the depth of flavor.
6 ✓

Return the squid to the pan, sprinkle with salt, pepper, and paprika. Pour in the stock and bring to a boil.

Tip: The stock should be hot when added so it doesn't cool down the dish.
7 ✓

Stir in the parboiled pasta. Cook over medium heat for about 10 minutes until the pasta absorbs the liquid and is tender.

Tip: Don't stir too much; let the bottom of the pasta catch slightly – this 'socarrat' (crispy layer) is the best part.
8 ✓

Turn off heat, sprinkle with fresh parsley, and let rest for a few minutes before serving.

Tip: During resting, the pasta absorbs any remaining moisture.

Recipe FAQ

What is fideuà pasta?
A short, thin, curved pasta type. If you can't find it, break spaghetti into 1-inch pieces.
Why use stock instead of water?
The pasta absorbs the liquid. Using water makes it bland; stock gives it depth.

Ingredients

  • 8 oz Fideuà Pasta (or broken vermicelli/spaghetti)
  • 1 lb Cleaned Squid (Calamari)
  • 2 whole Tomatoes
  • 1 whole Red Onion
  • 3 cloves Garlic
  • 1 whole Green Bell Pepper
  • 3 cups Fish Stock (or seafood stock)
  • 3 tbsp Olive Oil
  • 1 tsp Salt
  • 1 pinch Ground Black Pepper
  • 1 tsp Ground Paprika
  • 1 bunch Fresh Parsley