Pasta & Pizza
Fideuà de Gandia
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
In Fideuà, short noodles are cooked in a flat pan with fish stock instead of rice. Gandia claims a particularly close tradition for this dish.
Timing
- Preparation: 25 min.
- Cooking/Baking: 30 mins.
- Rest time: 5 min.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 570 kcal
- Protein
- ≈ 49.5 g
- Carbohydrates
- ≈ 56.6 g
- Fat
- ≈ 14.8 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Paprikapulver (Matvaretabellen)
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 320 g fideuà pasta (shorter thicker fideos) · ≈ 320 g · Assumed quantity / reference product
Teigwaren eifrei, roh (E401000) - 300 g ready-to-cook squid in rings · ≈ 300 g · Assumed quantity / reference product
Tintenfisch roh (T020100) - 300 g raw shrimp, peeled and deveined · ≈ 300 g · Assumed quantity / reference product
Garnele/Granat/Krabbe, roh (T753100) - 250 g firm white fish fillet, diced · ≈ 250 g · Assumed quantity / reference product
Dorsch/Kabeljau, roh (T204100) - 1 large tomato, grated · ≈ 150 g · Assumed item weight × count; total amount
Tomate roh (G561100) - 2 cloves of garlic · ≈ 6 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 1 tsp mild paprika powder · ≈ 2.5 g · Assumed quantity / reference product
Paprikapulver (Matvaretabellen) (PAPRIKA) - 3 tbsp olive oil · ≈ 40.95 g · Assumed quantity / reference product
Olivenöl (Q120000) - 750 ml hot fish stock · ≈ 750 g · Assumed quantity / reference product
Fischbrühe (X4A1000) - Salt and 1 lemon · ≈ 40 g · Assumed quantity / reference product
Zitronensaft (F601600)
Not included in the base calculation
- 0.1 g saffron threads · Aromatic / small seasoning or colouring amount
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 320 g fideuà pasta (shorter thicker fideos)
- 300 g ready-to-cook squid in rings
- 300 g raw shrimp, peeled and deveined
- 250 g firm white fish fillet, diced
- 1 large tomato, grated
- 2 cloves of garlic
- 1 tsp mild paprika powder
- 3 tbsp olive oil
- 750 ml hot fish stock
- 0.1 g saffron threads
- Salt and 1 lemon
Instructions
- Keep fish and shrimp ready in the fridge. Grate the tomato, chop the garlic and let the saffron steep in a little warm fish stock.
- Heat olive oil in a large, shallow pan. Fry the squid for 4 minutes, then add the garlic and tomato and cook for 5 minutes.
- Add paprika powder and noodles, fry for 1-2 minutes while stirring. Pour in the hot stock and saffron and distribute evenly.
- Cook the pasta for 7-9 minutes. Place fish cubes and shrimp on top, cook for another 5-7 minutes until pasta is cooked through and fish and shrimp are completely cooked through. Don't stir unnecessarily.
- Remove the pan from the heat and let it rest for 5 minutes. Serve with lemon wedges.
Tips
- For the typical dry, slightly browned surface, use a wide pan and adjust the amount of stock to the pasta package.
- Short broken durum wheat pasta works for a home version, as does frozen seafood after fully thawing and carefully draining.
