A delicious classic Spanish dish packed with seafood and flavoured with Paprika and Parsley.

10 mins Prep Time
10 mins Prep Time
  • Heat the oil in a large wok. Add the onion and fry for 2 minutes. Add the Garlic, Paprika, Saffron and macaroni and fry for 2 minutes.

  • Make a channel down the middle of the pasta and pour in the stock. Cover with a lid and simmer, without stirring for 40 minutes.

  • Carefully stir in the remaining ingredients except the lemon and cook for 15 minutes. Squeeze over the lemon and serve, season to taste.

Ratings & Reviews: 1

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  • Reviews
    anonymous on 1/4/2017

    This is not Fideau, it is something like it but cannot be called fideau. This dish, which originated in Gandia in the Valencia region, is ALWAYS made with thin noodles (Fideos) hence the name. It is NEVER NEVER NEVER made with macaroni. The people from Gandia, where I live, would certainly not appreciate this concoction. If you think I am being pedantic, imagine Shepherd's pie made with salmon.

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