Fideos con Marisco

Name: Fideos con Marisco
Prep time: 10 min
Cook time: 15 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 250 g thick fideo noodles; 500 ml bouillabaisse broth; 500 ml water; 2 garlic, parsley, and olive oil cubes; 250 g squid, cut into pieces; 300 g king prawns; Fresh parsley to taste; Extra virgin olive oil

Rice & pasta

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Today we are eating like royalty without spending ages over the stove, because half the recipe was already prepped a few days ago! I used some leftover bouillabaisse broth from my freezer, which I always keep tucked away for busy days.

With such a flavorful base, tender squid, juicy king prawns, and thick noodles, you get an easy, quick seafood dish that will have everyone asking for seconds.

Prep: 10 minCook: 15 minServes: 3

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Ingredients

250 g thick fideo noodles
500 ml bouillabaisse broth
500 ml water
2 garlic, parsley, and olive oil cubes
250 g squid, cut into pieces
300 g king prawns
Fresh parsley to taste
Extra virgin olive oil

Step by step

1In a paella pan, add the chopped squid with a drizzle of extra virgin olive oil and sear lightly.
2Next, add the garlic and parsley cubes and cook briefly so the garlic browns gently without burning.
3Add the noodles and toss everything well so they absorb all that wonderful flavor.
4Pour in the bouillabaisse broth and water, making sure both are piping hot.
5Add the king prawns to the pan.
6Cook over medium heat until the noodles are al dente, following the timing on the noodle package.
7Remove from the heat and let rest for 5 minutes.
8Scatter chopped fresh parsley over the top and serve.

Tips and tricks

If you do not have bouillabaisse broth on hand, a good rich fish stock or shellfish broth works great too.

Make sure the broth and water are piping hot when you pour them in so you do not stop the cooking process.

You can peel the prawn tails and leave the heads on so they infuse the broth with tons of flavor while staying easy to eat.

Frequently asked questions

Can I replace the bouillabaisse broth with another stock?

Yes, you can use homemade fish stock or a light seafood fumet in the exact same quantity with delicious results.

How do I store leftovers?

Store them in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a small splash of water so the noodles do not dry out.

What type of noodles work best?

I recommend thick fideo noodles (the kind made for fideuá or soupy noodle stews), as they soak up the broth nicely while keeping a good al dente bite.