Spanish Valencian Seafood Noodle Skillet

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A classic Valencian dish similar to paella, this fideuà swaps rice for short noodles simmered in a saffron-scented seafood broth with shrimp, squid, and mussels. The signature crispy noodle crust on the bottom makes this rustic one-pan meal unforgettable.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 16 gFat
• 2.5 gSaturated Fat
• 52 gCarbs
• 4 gFiber
• 6 gSugar
• 30 gProtein
• 720 mgSodium
• 650 mgPotassium
• 110 mgCalcium
• 4.5 mgIron
• 38 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the sofrito and noodles

• 1/4 cup extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 1 red bell pepper, sliced into thin strips
• 4 cloves garlic, minced
• 2 ripe tomatoes, grated (skins discarded)
• 1 teaspoon smoked paprika (pimentón)
• 1/2 teaspoon saffron threads, steeped in 2 tablespoons hot water
• 3 1/2 cups seafood or fish stock
• 12 oz thin spaghetti or fideus, broken into 1-inch pieces
• 1 teaspoon sea salt
• Freshly ground black pepper to taste

For the seafood

• 8 oz cleaned squid, bodies sliced into rings and tentacles reserved
• 12 medium raw shrimp, shells on (shells reserved for stock if desired)
• 1 lb fresh mussels, scrubbed and debearded
• 1 lemon, cut into wedges

For serving

• 1/4 cup fresh flat-leaf parsley, chopped
• Smoked paprika for dusting

Directions

1. Heat the olive oil in a 14-inch paella pan or wide shallow skillet over medium heat. Add the onion and bell pepper and cook, stirring often, until softened and lightly golden, about 5 minutes.
2. Add the garlic and grated tomato and cook until the mixture thickens and the oil begins to separate at the edges, about 4 minutes. Stir in the smoked paprika and the steeped saffron with its liquid.
3. Pour in the seafood stock, add the reserved shrimp shells if using, season with salt and pepper, and bring to a gentle simmer for 5 minutes to develop flavor. Remove and discard the shells.
4. Nestle the squid rings into the simmering broth and cook 2 minutes. Scatter the broken noodles evenly across the pan, then arrange the shrimp and mussels on top. Do not stir from this point on.
5. Cook over medium heat for 8 to 10 minutes, rotating the pan occasionally so the noodles absorb liquid evenly and the bottom develops a golden crispy crust known as the socarrat. Add a splash of hot stock if the noodles dry out before tender.
6. Once the noodles are just tender, the shrimp are pink and opaque, and the mussels have opened (discard any that remain closed, remove the pan from heat, cover with foil or a clean kitchen towel, and rest 5 minutes.
7. Uncover, scatter with chopped parsley, dust lightly with smoked paprika, and serve straight from the pan with lemon wedges for squeezing over each portion.

Cook’s Notes

• If you can find fideus (short thin Spanish noodles) at a Spanish market, use them instead of broken spaghetti for the most authentic texture.
• Resist the urge to stir once the noodles hit the pan — the socarrat crust on the bottom is the prized feature of any fideuà.
• A wide, shallow pan is essential; a deep skillet will steam the noodles rather than crisp them.
• Toast the dry broken noodles in a tablespoon of olive oil for 1 to 2 minutes before adding liquid for deeper nutty flavor and a crunchier base.
• Save the mussel liquor released during cooking by adding it to the simmering stock for an extra layer of briny depth.

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