• ¼ cup Achiote Oil
  • 4 cloves garlic, sliced thin
  • ¾ of a box of angel hair pasta or two 6-ounce packages fideos
  • 1 pound medium (about 30 per pound) shrimp, peeled and deveined
  • 1 pound sea scallops
  • 1 pound mussels
  • 2 ½ cups (or as needed) bottled clam juice, hot
  • Chopped fresh flat-leaf parsley

Makes 8 servings

Heat the achiote oil in a wide, shallow skillet or paella pan over medium-low heat. Add the garlic and cook, shaking the pan, just until fragrant. Break the noodles into 4-inch or so lengths. Stir them into the oil and stir constantly until the noodles are lightly toasted, about 3 minutes.

Stir the shrimp and scallops into the pan and cook until the shrimp turn pink, about 2 minutes. Add the mussels. Pour in enough of the hot clam juice to barely cover the noodles. Adjust the heat so the liquid is at a happy bubble. Continue cooking, making sure there is enough liquid to cover the pasta, adding a little at a time if necessary. Keep tamping the noodles down under the broth to keep them submerged.

When the pasta is tender and the seafood is cooked, about 5 minutes, lower the flame and continue cooking until all the liquid is evaporated and the noodles start to crisp up. Discard any mussels that haven’t opened. Taste and add salt and pepper if you like.  Spoon onto a serving platter, scatter the parsley over the top and serve hot.




3 Responses to “Fideua”

  1. 1 Ricardo Reimundez December 17, 2008 at 4:49 pm

    I saw you make this on the show and I was surprised to have never heard of it as a Spaniard born here.

    My family hadn’t either – but we’re from Galicia and Leon, so it’s a ways from Valencia and the Western Mediterranean coast.

    I will have to try this one day – thanks for sharing.

    (btw.. why can’t I comment on other posts that already have comments on them? Am I doing something wrong?)

  2. 2 migui December 23, 2008 at 1:46 am

    Dear Ricardo:

    The fideua is simply delicious, and very easy to make.

    In reference to posting comments on the blog, sometimes we experience some technical difficulties. We are working on them as we speak.

    When in doubt, please feel free to communicate with us via email as well.


  3. 3 VICKY April 2, 2009 at 3:54 pm

    HI daisy! Thank you for teaching me how to cook like a pro! My Puerto Rican hubby and mother in law are IMPRESSED. I would like to make Paella with rice instead of noodles. Can you send me that recipe?


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