Originating from the coast of Valencia in Spain, fideuà is a seafood dish with a striking similarity to the more famous paella but switches up the rice for fideos pasta, also known as angel hair pasta. To keep it simple, we're using spaghetti and cooking in just one pan for maximum flavour and minimum fuss.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 unit(s)
Onion
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
2 unit(s)
Garlic Clove
180 grams
Spaghetti
(Contains: Cereals containing gluten, Wheat)
300 grams
King Prawns
(Contains: Crustaceans)
30 grams
Tomato Puree
1 sachet(s)
Smoked Paprika
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Lemon
25 grams
Sun-Dried Tomato Paste
20 grams
Wild Rocket
1 tbsp
Honey
450 milliliter(s)
Boiled Water
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the onion into small pieces. Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
Peel and grate the garlic (or use a garlic press).
Using your hands, snap the spaghetti into roughly 2 cm pieces, one handful at a time.
Heat a drizzle of oil in a large, wide-bottomed ovenproof frying pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the spaghetti and stir-fry until toasted and golden, 6-8 mins. Once golden, pop the spaghetti into a bowl and set aside for later.
Return the (now empty) frying pan to medium-high heat with a drizzle more oil.
Once hot, add the onion and pepper chunks and stir-fry until softened, 6-8 mins. Season with salt and pepper.
Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Boil a full kettle.
Once softened, add the garlic, tomato puree and smoked paprika to the pan. Fry until fragrant, 1 min more.
Next, stir in the toasted pasta, red wine stock paste, honey and boiled water from the kettle (see pantry for both amounts). Season with salt and pepper. Bring to a boil.
Once boiling, stir in the prawns. Pop a lid on the pan or cover tightly with foil.
Transfer the pan to the middle shelf of your oven.
Bake until the prawns are cooked through and the water has been absorbed, 20-25 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Meanwhile, roughly chop the parsley (stalks and all). Cut the lemon into wedges.
Once the pasta is cooked, add a good squeeze of lemon and stir in the sun-dried tomato paste and parsley. Taste and season with salt and pepper if you feel it needs it.
When everything's ready, share the fideuà inspired pasta between your serving bowls.
Squeeze over some lemon juice and top with a handful of rocket. Drizzle a little olive oil over the leaves.
Serve with any remaining lemon wedges for squeezing over to finish.
Enjoy!