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Seafood fideua in bowls with forks and linens.

Seafood Fideua

Teri & Jenny
5 from 1 vote
Prep Time 30 mins
Cook Time 2 hrs 40 mins



  • 3 tablespoons extra virgin olive oil
  • 3 onions, thinly sliced
  • 2 green bell pepper, diced
  • 5 garlic cloves, minced
  • 2 tablespoons mined oregano
  • 1 tablespoon minced thyme
  • 3 roma tomatoes, diced (seeds and all)


  • 5 ½ cups chicken stock/broth
  • ½ teaspoon saffron
  • 12 shrimp, peeled and cleaned
  • 12 baby octopus, cleaned
  • 12 Manila clams, scrubbed clean
  • 12 black mussels, beards removed and scrubbed clean
  • 3 tablespoons extra virgin olive oil
  • 10 ounces pork longaniza, cut into small pieces (Spanish chorizo is fine)
  • 2 tablespoons minced tarragon
  • 1 tablespoon minced oregano
  • 2 cups fideua
  • salt and pepper to taste


  • 1 tablespoon minced tarragon
  • lemon wedges


  • Preheat oven to 375°F.
  • Pour oil into a heavy bottom skillet, over medium-low heat. Add all soffrito ingredients into skillet, except tomatoes, and stir. Season with salt and pepper. Allow mixture to caramelize for about 1 ½ hours, stirring occasionally.
  • Stir in tomatoes and cook down an additional 30 minutes or until the mixture becomes thick. Season with salt and pepper. Remove from heat and allow soffrito to cool completely.
  • Pour stock and saffron into a medium saucepan, place over medium heat and bring to a simmer. Poach seafood in the saffron infused stock, one type at a time, until shrimp and octopus have just cooked through and the clams and mussels have just opened. Remove from stock and set aside covered.
  • Pour oil into a 14-16” paella pan (or heavy bottom skillet) and place over medium-high heat. Brown chorizo for about 1 to 2 minutes and remove from pan. Set aside.
  • Drain all but 2 tablespoons grease from pan and add fideua, chorizo and ¼ cup soffrito to pan and season with salt and pepper. Stir together and sauté for about 2 minutes.
  • Pour hot stock over fideua mixture and bring to a boil. Once mixture has come to a boil add octopus back into pan (gently tucking each piece down into fideua mixture). Lower heat to medium-low and simmer for 20 to 25 minutes or until all the liquid has evaporated and fideua has cooked through. Uncover, raise heat to high and cook for 3 to 4 minutes to create socarrat, or crispy, golden crust.
  • Remove from heat and top with remaining poached seafood (slightly warm seafood, if needed). Finish with a sprinkle of tarragon and lemon wedges. Serve.
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