The Costa Blanca, on Spain's Mediterranean coast, was ruled by the Romans for hundreds of years, and the mix of ingredients here reflects that Italian influence. Fideuà, a specialty of Valencia, is cooked like paella, but with pasta instead of rice. Look for Marine Stewardship Council certification or check to find sustainably sourced seafood.

EatingWell Magazine, July/August 2021


Credit: Angie Mosier

Recipe Summary

45 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat a gas grill to medium-high heat or build a fire in a charcoal grill and let it burn down to medium-high heat (about 425°F).

  • Bring stock to a simmer in a large saucepan. Cover and take out to the grill with the remaining ingredients.

  • Heat a 12- to 14-inch paella pan or cast-iron skillet on the grill for 3 minutes. Add oil and heat for 1 minute. Add prawns (or shrimp) and cook, stirring, until pink, about 3 minutes. Transfer to a clean plate. Add onion to the pan and cook until translucent, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Stir in tomato. Add fideos (or angel hair) and cook, stirring often, until lightly toasted, 3 to 6 minutes.

  • Stir in 7 cups of the warm stock, paprika and saffron. Bring to a simmer. Add cod, clams and mussels and stir gently to combine; cook for 4 minutes. Arrange calamari and the prawns (or shrimp) around the fideos. (Do not mix or stir anymore.) Add the remaining 1 cup stock; simmer until the seafood is cooked through and the fideos are tender, 5 to 7 minutes. Serve garnished with parsley and lemon wedges, if desired.


Track down traditional Valencian fideos pasta at well-stocked supermarkets or check or Amazon. (Broken angel hair pasta makes a decent substitute.)

Nutrition Facts

1 cup
426 calories; fat 12g; cholesterol 133mg; sodium 849mg; carbohydrates 43g; dietary fiber 3g; protein 34g; sugars 2g; niacin equivalents 7mg; saturated fat 2g; vitamin a iu 995IU; potassium 721mg.