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Fideuà amb Gambes, served with prawns and rich tomato sauce, Spanish dish
Classic Spanish prawn fideuà with rich seafood sauce

Fideuà amb gambes (Spanish noodle paella with prawns)

Author: Flavelo
Recipes Main Courses Quick Meals
Fideuà amb Gambes (prawn fideuà) is the star of coastal Sunday lunches. Here emphasis is purely on sweet taste of prawns and pasta texture. The secret lies in prawn heads: before doing anything, prawn heads are pressed or fried in oil, so every strand of pasta takes on intense taste of sea. Simpler than mixed version, but flavour perhaps even more concentrated.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Large frying pan
  • Sieve
  • Wooden spoon

Allergen Information

⚠️ Crustaceans
⚠️ Fish
⚠️ Cereals containing gluten

Instructions

1 ✓

Peel prawns: set heads and shells aside, keep meat. (Tip: You can boil stock from heads and shells!)

Tip: Don't throw away 'waste', this is most valuable flavour source.
2 ✓

Heat oil in pan, throw in prawn heads. Press with wooden spoon to release juices, fry 2 mins, then remove.

Tip: This 'flavoured oil' will be dish base. Heads can be discarded or boiled for stock after.
3 ✓

In same oil fry prawn meat briefly (half min per side), then remove.

Tip: Only get colour, don't cook fully, so they don't dry out.
4 ✓

Add chopped onion, garlic, and pepper to oil. Sauté until soft.

Tip: Let onion take on colour of prawn oil.
5 ✓

Stir in grated tomato, cook to jam consistency.

Tip: Tomato acidity balances seafood sweetness.
6 ✓

Sprinkle in pasta, toss to coat in oil. Pour over hot stock and add saffron.

Tip: Hot stock keeps dish boiling immediately, doesn't stop cooking process.
7 ✓

Cook until most liquid evaporates (approx 10 mins). At end put prawns back on top, leave to rest 5 mins before serving. Sprinkle with parsley.

Tip: During resting pasta absorbs remaining moisture and flavours 'mature'.

Recipe FAQ

Why do I need the prawn head?
The head contains most flavour and fat. Dissolving this into oil gives dish reddish colour and deep taste.
Can I use frozen prawns?
Yes, but try to buy whole, head-on prawns, because peeled tails lack flavour base.

Ingredients

  • 300 g fideuà pasta
  • 400 g whole prawns (head on, shell on)
  • 3 tbsp olive oil
  • 1 pc red onion
  • 3 cloves garlic
  • 1 pc green pepper
  • 2 pcs tomatoes (ripe, grated)
  • 1 l hot fish stock
  • 1 tsp salt
  • 1 pinch saffron or food colouring (optional)
  • 1 bunch fresh parsley