Best Ever Fideos and Fideua Special Pasta Recipes

The word 'fideos' simply means “noodles” in Spanish, but more specifically it refers to a special type of noodle: short and golden in color, and very thin like vermicelli. It is well suited to soups and specific dishes like so called 'dry-pasta' dishes in which the pasta is added dry without being boiled. The pasta soaks up the liquid in the dish, and being so thin quickly becomes cooked and soft. A brothy noodle soup, 'sopa de fideo', made with fideos pasta a soup in popular in part of Mexico and the U.S. In other countries such as Spain fideo pasta is used for a popular dish called 'fideuà'. For this dish the fideos are not boiled, but are added dry to the mixture. They quickly cook in the rich flavorful and smoky tasting broth rich in tomatoes, stock and a variety of vegetables. Below is a collection of some of the best fideos and fideua recipes from around the world for you to try.

Classic Fideos Recipe Image 1
Classic Fideos Recipe Image 1. Source: Public Domain

Crab fideos with a Smoked Chilli and Herbs Relish

Ingredients

For the salsa

Method

Heat the oil in a Dutch oven, heavy–based, deep frying pan or paella dish over moderate heat until hot. Add the dry pasta and fry for a 2-4 minutes, stirring occasionally, until the pasta turns rich golden brown in colour. Remove the pasta with a slotted spoon, and drain on paper kitchen towels. Reduce the heat underneath the same pan to moderate and saute the shallots and chillies until they are translucent. While they are cooking, coarsely chop the tomatoes (peel them if your prefer). Then, add the chopped tomatoes, bay leaves, allspice, and half the capers. Season with a teaspoon of sugar and 1/2 teaspoon of salt and pepper. Simmer gently for 15-22 minutes, stirring frequently, to meld and concentrate the flavours and make a lovely rich sauce.

Next, make the salsa, by grinding the garlic with a pinch of salt and the sugar and a pinch of salt to form a paste. Add in the chipotles, zest and juice of one lime and stir well. Then, add the fish sauce, taste and adjust the seasoning. The salsa should be savory, spicy, and somewhat sweet and sour. If required add more lime, fish sauce, sugar, or salt to balance the flavours.

To prepare the dish for serving, pour the stock into the tomato sauce and bring the mixture to a simmering point. Add the noodles and capers and then simmer gently until all the liquid is absorbed and the noodles are just tender. Serve the pasta in deep bowls topped a serving of the crab. Top with generous serving of soured cream and the salsa. Scatter some fresh coriander on top together with some extra capers. Serve with bread, some extra salsa and lime wedges.

Classic Fideos Recipe Image 2
Classic Fideos Recipe Image 2. Source: Public Domain

Mixed Seafood Fideuà Recipe

Ingredients

For the Stock

Method

Prepare all the seafood in the list of ingredients, peeling and cutting as required. Reserve the fish carcasses and bones, and prawn shells to make a fish stock. Prepare the stock by placing all ingredients in a Dutch oven, large deep frying pan or stockpot. Add 5 litres (5 pints) of water and the prawn shells and fish bones, you set aside, and bring to the boil over high heat. Reduce the heat to low-moderate and simmer gently for 40 -65 minutes. Strain through a colander, retrain the stock, and discard the solids.

Next, heat the olive oil in a medium size paella pan over moderate heat. Add the tiger prawns and stir-fry for about 1-2 minutes. Remove the cooked prawns from the pan and set aside. Then, add the onion and garlic, fry for 1-2 minutes. Next, add the ground nora pepper and paprika. Add all the seafood to the pan, with the exception of the mussels and peeled prawns and mix well. Season to taste with salt, lemon juice and pepper. Next, add the fideos and stir gently for about 2-3 minutes. Add the peeled prawns, tomato puree, saffron, and 2 litres of the fish stock. Simmer gently, while stirring frequently for about 10 minutes or until the pasta is just cooked. Add some more stock if required. Place with the tiger prawns on top, sprinkle with parsley, and then drizzle the sherry over the top. Nestle the mussels into the pasta mixture, along with the lemon wedges. Remove the pan from the heat and let rest for about 5-8 minutes before serving with aioli.

Classic Fideos Recipe Image 3
Classic Fideos Recipe Image 3. Source: Public Domain

Braised Broad Beans and Pork Ribs with Fideos Pasta (fava parada)

Ingredients

Method

Heat the oil, in a Dutch oven or a deep, large, heavy frying pan over moderate to low heat. Add the leek and garlic and fry, stirring regularly, for about 6–8 minutes, or until the leek begins to soften. Stir through the black pudding and sobrassada and cook for 3-4 minutes. Then, add the grated tomato and cook for 6–9 minutes, until the mixture has reduced and darkened in colour. Increase the heat to moderate. Add the stock, the broad beans and the pig’s trotter. Bring the mixture to a simmer and cook, partially covered, for 45–60 minutes. Then, add the pork spare ribs and simmer for another 15 minutes or until the ribs are cooked through. Remove the spare ribs from the pan. Place on a chopping board and slice into even chunks. Return the pork pieces to the pan. Add the fideo pasta, together with the marjoram or oregano and simmer for 10–15 minutes, or until the pasta is just cooked through. Season to taste with salt and pepper. Serve the dish with some crusty bread, fresh herbs and a drizzle of oil.

Classic Fideos Recipe Image 4
Classic Fideos Recipe Image 4. Source: Public Domain

Sobrassada Meatballs Recipe with Fideos, Mushrooms and Peas

Ingredients

Method

Place the bread in the milk in a small bowl to soak for 5–10 minutes. Squeeze the milk from the bread and transfer to a large mixing bowl. Then, add the minced veal and pork, the egg, marjoram or oregano, and the sobrassada. Season well with freshly ground pepper and salt. Using wet hands, roll the mixture into small balls (about the size of a ping pong or golf ball). Using a large deep frying pan, heat 1 tablespoon of the oil over moderate to high heat until very hot. Fry the meatballs, in small batches, while stirring for 6–9 minutes, until evenly browned. Transfer the meat balls to a plate and set aside. Next, add the remaining oil and stir-fry the onion for 8–12 minutes, until transparent and soft. Add through the pimentóns, cinnamon stick and garlic, and fry gently for an additional 2 minutes. Next, add the tomato and mix through. Pour in the wine and simmer the mixture until most of the liquid has evaporated. Add the mushrooms and cook until tender Add the saffron and chicken stock bring the mixture to a brisk simmer. Add the beans and fideo pasta and stir through. Then, reduce the heat to a slow simmer, cover and cook for 10–15 minutes. Next, add the cooked meatballs to the pan and simmer gently for 6–9 minutes, until the pasta is cooked to your liking. Ladle serving into small bowls and top with chopped parsley. Serve with crusty bread, fresh herbs and lemon or lime wedges.

Classic Fideos Recipe Image 5
Classic Fideos Recipe Image 5. Source: Public Domain

Squid Ink Fideo Paella Recipe (Fideua Negre) with Homemade Allioli

Ingredients

For the Allioli


Method

Preheat your oven to 180 degrees C (350 degrees F). Stir 2 tablespoons of the oil through the fideos pasta in a large bowl and stir with a wooden spoon to coat well. Transfer the fideos to baking trays, spreading out in a single layer. Bake for 6–10 minutes, mixing and flipping the pasta to evenly toast, and then remove the pans from the oven and set aside. Heat the remaining oil in a large paella pan or large ovenproof Dutch oven or large, heavy and deep frying pan, over moderate heat until hot. Gently sauté red capsicum and the garlic for 8–10 minutes, until soft. Remove the capsicum from the pan and set aside. Next, sauté the diced calamari and for 3–5 minutes. Then, add the onion and sauté for 10–15 minutes, until softened and starting to change to colour. Add the tomato with a teaspoon of salt and increase the heat to moderate. Cook, while stirring regularly, for about 12–14 minutes, until a ‘sofrito’ forms on the bottom of the pan. Pour in the sherry and cook until evaporated. Keep warm in the pan.

Meanwhile, pour the stock into a saucepan and bring to the boil. Remove the pan from the heat, squeeze in the squid ink and mix well to distribute. Next, mix the toasted fideos through the ‘sofrito’ to coat the pasta evenly. Add the stock and gently stir the mixture. Then, reduce the heat to very low and simmer gently for about 10 minutes or until the liquid has evaporated. Then, add the prawns, clams, and calamari tentacles on top of the fideos and cook, shaking the pan occasionally, for about 4–5 minutes. Use a wooden spoon to ensure the base of the mixture is not burning. Spread the capsicum, you set aside over the mixture and transfer the pan to the preheated oven and bake for 10 minutes. Make the allioli, by combining the mayonnaise with the garlic in a small bowl, seasoning with a pinch of salt. Serve the paella in the pan for guests to serve themselves, with the allioli, fresh herbs and lemon wedges on the side.

Classic Fideos Recipe Image 6
Classic Fideos Recipe Image 6. Source: Public Domain

Home-Style Tomato Soup with Fideos Noodles (sopa de fideo de mi casa)

Ingredients

Method

Puree the onion and tomatoes in a food processor well chopped but not completely smooth. Pour into to a saucepan, add chicken stock and simmer over moderate to low heat for about 3-4 minutes. Next, heat the oil in a frying pan over moderate heat. Add the pasta to pan, spreading well, and saute for 2 minutes, while stirring, until the pasta is golden brown. Then, add the fried pasta to the tomato mixture, reduce the heat setting to low and simmer for about 15-18 minutes or until pasta is cooked to your liking, and liquid has reduced to three quarters. Cover and simmer for an additional 10 minutes. Sprinkle with the un-chopped coriander and season with pepper and salt to taste. Use tongs to remove the coriander and discard. Ladle the soup into 6 serving bowls, sprinkle with coriander and other fresh herbs, grated cheese and tomato slices.

Classic Fideos Recipe Image 7
Classic Fideos Recipe Image 7. Source: Public Domain

Fideos With Chicken Thighs and Kale

Ingredients

Method

Place a rack in towards the top of your oven and preheat it to 375 degrees F (190 degrees C). Pat the chicken thighs dry with paper towels. Combine 2 teaspoons of salt and 1/2 teaspoons of hot smoked paprika and a pinch of freshly ground black pepper in a small bowl. Sprinkle over the chicken thighs and rub over the skin. Next, add 1/4 cup extra-virgin olive oil into a Dutch oven or a large heavy skillet and heat over moderate heat until very hot. Place the chicken skin side down in the pan, lower the heat to to medium and cook, undisturbed, until some of the chicken fat has rendered and the skin has turned golden brown (about 10–15 minutes). Remove the pan from the heat. Next, peel and chop the garlic and onion, and add to the hot pan with the fideos pasta, and a pinch of salt. Cook over moderate heat, stirring frequently, until golden brown (about 2–4 minutes). Lower the heat and then use a slotted spoon to scoop out the toasted pasta and set aside. Next, increase the heat setting for the skillet to moderate-low. Add the garlic, chopped onion, 4 anchovy fillets, 1/4 cup tomato paste, and 1 tablespoon of extra-virgin olive oil to skillet and saute and stirring frequently. Cook until the pasta is just cooked and it is dark red in color (about 13–16 minutes), and the soffrito is brown, but not burnt.

Meanwhile, cut leaves off the kale stems. Rinse the kale and tear into pieces. Crush 1/3 cup of olives, removing their pits. Cut 1 lemon in half and set aside. Then, add extra oil to the frying pan if needed. Fry 1 tablespoon hot smoked paprika for about 30 seconds. Add a squeeze of lemon juice, two cups of water and bring to a simmer. Add the kale and saute, stirring occasionally, until wilted (about 2 minutes). Stir in the olives and toasted pasta, and spread in an even layer over the pan. Place the chicken on top (skin side up), and drizzle 1 tablespoon of extra-virgin olive oil over the pasta and chicken. Place the skillet in the oven and bake until chicken is cooked through, pasta has absorbed all the liquid in the mixture (about 20-25 minutes). Divide the chicken and fideos mixture among serving plates. Serve with lemon wedges and crusty bread.

Classic Fideos Recipe Image 8
Classic Fideos Recipe Image 8. Source: Public Domain