EFK Kitchen Ready
EFK Spanish Fideuà-Style Seafood Noodles
A wide-skillet EFK version of Spanish fideuà, built around toasted short noodles, saffron-smoked-paprika tomato broth, shrimp, and mussels. It delivers the gathering-table feel of paella without requiring a paella pan.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Warm the stock and steep the saffron in it while you prepare the skillet. Pat the shrimp dry and season lightly.
- 2. Heat 1 tbsp olive oil in a wide skillet over medium-high. Sear shrimp about 1 minute per side, just until barely opaque; remove to a plate.
- 3. Add 1 tbsp oil and the dry noodles. Toast, stirring often, until many pieces are golden, 3–5 minutes. Transfer noodles to a bowl.
- 4. Add the remaining oil, onion, and red pepper. Cook 5 minutes. Add garlic and paprika and cook 30 seconds. Stir in tomato and cook until thickened and slightly darker, 3–4 minutes.
- 5. Stir in the toasted noodles and hot saffron stock. Spread into an even layer and simmer without excessive stirring 8–10 minutes, until the noodles are nearly tender and most liquid is absorbed.
- 6. Nestle the mussels into the noodles, cover, and cook 3–5 minutes. Add the shrimp back for the final 1–2 minutes. Discard any mussels that do not open.
- 7. Remove from heat when the noodles are tender and the seafood is just cooked. Rest 3 minutes, then finish with parsley and lemon. Serve with garlic aioli if desired.
Equipment
de Buyer Country Chef Pan or other wide heavy skillet with lid; small saucepan for stock; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; tongs
Food safety & storage
Keep seafood refrigerated until use. Cook shrimp and other finfish/shellfish components to safe doneness (145°F for fish/shrimp when measured); discard mussels that fail to open after cooking. Refrigerate leftovers within 2 hours and use within 1–2 days.
View this recipe on the original EFK website ↗