This one-pan seafood pasta is a simple, comforting dish inspired by Spanish fiduea. It's full of toasted noodles, tender seafood and bold Mediterranean flavours. It's a quick and easy recipe, which comes together in no time, making it perfect for those nights when you're short of time but still want to get a tasty meal on the table.
Recipe at a glance
- How this seafood fideua is made: Short pasta is toasted in a pan, then set aside while onions and red peppers (capsicum) are softened. The toasted pasta is added back to the pan with tomatoes, stock and seasoning and left to simmer for 8 minutes to cook the pasta. Fiinally, ready-cooked seafood mix is added and allowed to warm through before serving.
- Main ingredients: Ready-cooked seafood mix, onions, red peppers, tomatoes and pasta.
- Prep time: 5 minutes - all you really have to do is chop an onion, a few cloves of garlic and a red pepper and open a tin of ready-chopped tomatoes.
- Cooking time: 25 minutes. 5 minutes to toast the pasta, 5 minutes to soften the onions and pepper, and the remaining time to cook the pasta and warm the seafood.
- Yield: Serves 4 people.
What is fideua?
This one-pan seafood pasta is inspired by fideua (pronounced fi-day-wah), a traditional Spanish recipe that's similar to paella, but made with short pasta instead of rice. It's an easy pasta recipe made with pasta cooked in a tasty tomato, onion and red pepper (capsicum) sauce, combined with prawns (shrimp), mussels and calamari.
I've made a few changes to the traditional way of cooking fideua and come up with an easy version that takes only a few minutes to cook and uses simple pantry ingredients, yet still has all the taste of the authentic version.
The pasta normally used is a special short pasta, called fideso, that looks like small pieces of vermicelli. I've chosen to use orzo, which has a slightly different texture. You could break vermicelli or thin spaghetti into short pieces and use that instead.
The pasta is toasted in oil until it has browned, which adds a deep nutty flavour to the dish. Once toasted, the pasta is set aside while the vegetables are softened (in the same pan), then the pasta is added back to the pan with tomatoes and stock and allowed to cook until almost tender.
I've used frozen pre-cooked seafood in my easy version, instead of fresh, which cuts down on the cooking time enormously, so all that's left to do is to stir the seafood into the pasta and cook for another few minutes until well heated through.
And that's my easy version! You can follow this link for a more traditional version of fideua.
Traditional fideua is normally enhanced with a squeeze of lemon juice. I prefer to serve this easy seafood pasta with lemon wedges, so that everyone can add lemon juice to their own taste.
If you enjoyed this recipe, you might also like to try my easy chicken and seafood paella recipe.
Jump to:
Why you should try this recipe
- It's something different to serve the family. I'm always looking for quick and easy meals that suit my family's taste, and this recipe definitely ticks all the boxes.
- The taste of the pasta. Because the pasta is toasted before being cooked, it develops a delicious nutty taste. In addition, cooking the pasta in stock allows it to absorb even more flavour.
- It's economical. A packet of frozen seafood is relatively cheap - a 350-gram (12-ounce) pack costs less than £5 and will easily feed 4 people. And you can stretch it to serve more by adding extra pasta, stock and vegetables.
- A one-pan wonder. Everything is cooked in one pan, making clean up a breeze.
Ingredients you will need
**You can find the exact ingredient measurements on the printable recipe card at the end of this post.**
- Mixed seafood. This is ready-cooked frozen seafood - normally a mix of prawns, calamari and mussels. Some brands add clams too, which is absolutely fine. Let it thaw in the refrigerator before using it in this recipe.
- Orzo pasta - sometimes called rice noodles. I used this because firstly, I like it, and secondly, it's all I had in the cupboard. You could use thin spaghetti and break it into 1-inch (2.5-cm) lengths.
- Onions. These should be peeled and diced.
- Garlic. This should be peeled and finely minced. Use as much as you like, or leave it out if you don't enjoy the taste of garlic.
- Red pepper or capsicum. Not traditionally used, but I thought it would add a nice contrast to the dish. It should be deseeded and cut into smallish pieces
- Canned tomatoes. Obviously, the authentic version uses fresh tomatoes, and you could use fresh tomatoes and peel and chop them yourself. For convenience, this easy fideua uses a can of ready-chopped tomatoes.
- Paprika. This is ground smoked paprika, which adds a subtle smokiness. Substitute with sweet paprika.
- Turmeric. The authentic version uses saffron, both for flavour and colour. The closest (and cheapest) substitute is turmeric, which I've used here.
- Fish stock pots (or fish stock). Once again, for convenience, you can use a good-quality store-bought fish stock or a fish stock pot dissolved in boiling water.
Substitute with either chicken or vegetable stock. The link I added above (for the more authentic version of fideua) uses homemade fish stock. - Olive oil. This is used for toasting the pasta, and also for softening the vegetables.
Extra ingredients (not pictured).
- Salt. For seasoning. The amount you will need depends on how salty the fish stock is. I normally taste the recipe before I add the seafood and add salt if necessary.
- Chopped parsley. For garnish.
- Aioli/alioli (or garlic mayonnaise). For serving (optional). Make your own by combining 3 tablespoons of mayonnaise, 1 clove of minced garlic, one or two teaspoons of lemon juice and a pinch of salt.
- Lemon. A little freshly squeezed lemon juice can be added to give a slight tang. I prefer to serve with lemon wedges so everyone can add it to their own taste. If you want to add lemon juice to the whole dish, squeeze half a lemon into the pan when adding the seafood.
Instructions for making one-pan seafood pasta
Toast the pasta and soften the vegetables
💡Tip - keep your eye on the pasta - once it starts to brown, it can burn easily.
Step 1: Heat the olive oil on moderate heat, then add the pasta and stir until it starts to brown. This should take around 5 minutes. Remove the pasta to a plate and set aside.
Step 2: Add another splash of oil to the pan and add the onions, red pepper and garlic. Stir-fry for 4 to 5 minutes until the onions turn translucent and the peppers start to soften.
Step 3: Add the canned tomatoes, turmeric and paprika and fry for a further 2 to 3 minutes.
Step 4: Dissolve the stock pot in 1 and a half cups of boiling water and add it to the pan. Bring back to a boil and stir in the toasted pasta.
Simmer the pasta and warm the seafood
💡Tip - Cook the pasta for 2 minutes less than the time stated on the packet - it will continue to cook when the seafood is added.
Step 5: Turn the heat to a strong simmer, cover the pan with a lid and cook for 8 minutes until the pasta is almost ready and most of the liquid has been absorbed.
Step 6: Stir in the drained, defrosted seafood (and a squeeze of lemon if you prefer) and cook for a further 2 to 3 minutes (without the lid) until piping hot. Garnish with chopped parsley and serve immediately.
See the recipe card below for more tips and hints to ensure a perfect outcome every time!
Serving suggestions
You don't need much in the way of side dishes. Here are my suggestions:
- Slices of garlic bread.
- A spoonful of aioli on top of each serving.
- A slice of lemon to squeeze over the pasta.
- If you are really hungry, add a fresh green salad.
Substitutions
Disclaimer: Please check all ingredients carefully if you have allergies or dietary restrictions. This recipe has not been tested for specific dietary needs.
- Gluten-free - use gluten-free spaghetti broken into short pieces. Keep your eye on it when toasting, as gluten-free pasta can brown faster than regular spaghetti.
- Dairy-free - this dish is naturally dairy-free, but ensure you use dairy-free mayonnaise for the aioli.
- Shellfish swaps - if someone has an allergy to shellfish, use firm white fish chunks such as cod, haddock or hake instead.
Variations
Of course, there are always ways to change the recipe to suit your own taste:
- Chorizo - fry a handful of diced chorizo before frying the onions and peppers. Let it fry until it releases its oil, then add the onions. The smoky flavour pairs beautifully with prawns and mussels.
- Spicy - fry a chopped chilli with the onions and peppers for a little extra heat.
- Sneak in extra veg - add some chopped courgettes, mushrooms or peas.
Equipment
These are the main items of equipment you will need to make this easy one-pan seafood pasta.
- A large frying pan or saute pan. I like to use a saute pan as the straight sides and large flat base make it easy to stir the food as it cooks. Any flat pan with plenty of surface area helps the pasta cook evenly. You will need to use a pan with a lid.
- Spatula for stirring. I prefer a silicone spatula as it doesn't scratch the surface of my pan.
- Sharp knife. For cutting up the onions and peppers.
Top Tip
If you have time, let the dish rest for 5 minutes before serving. This gives the pasta time to settle, allows the sauce to thicken naturally and makes the dish even more flavourful.
FAQ
Fideua originated in the Valencia region of Spain. The story goes that it was created by fishermen who wanted to make paella but didn't have any rice, so they used short noodles instead.
- Toasting the pasta adds a deep nutty flavour.
- It helps the pasta keep its shape, preventing it from turning mushy as it cooks.
- Prevents sticking - the coating of oil prevents the pasta from clumping together.
Absolutely. Just add it a few minutes earlier. Mussels and prawns cook quickly, so keep your eye on them to avoid overcooking.
You can, but this dish is best served fresh, and it's so quick to make you could have a freshly prepared dish on the table in just a little more time than it would take to reheat.
Since this dish is made with seafood that has been previously frozen. I do not recommend freezing.
Save for later
If you would like to try this easy one-pan seafood pasta, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.
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Related recipes
Visit my fish and seafood recipes page for other tasty ideas using shellfish. Here are a few you might enjoy:
📋The recipe
Easy Fideua - a one pan seafood pasta
(Click the stars to rate this recipe)
Equipment
- Saute pan with lid OR
- Large frying pan with lid
- Spatual
- Sharp Knife
Ingredients
- 1 pound / 450 grams frozen cooked mixed seafood prawns / mussels / calamari
- 1 cup / 200 grams orzo pasta or an equivalent amount of thin spaghetti broken into small pieces
- 2 - 3 tablespoons olive oil for frying
- 1 large onion peeled and diced
- 3 cloves garlic finely minced
- 1 large red pepper deseeded and diced
- 14 ounce / 400 grams can chopped tomatoes
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 2 fish stock pots or fish stock cubes
- 1½ cups /360 m boiling water
Additional (optional)
- 1 small lemon cut into wedges
- 2 - 3 tablespoons aiole for serving
- 1 tablespoon chopped parsley for garnish
- Salt to taste
Instructions
- Heat 2 tablespoons olive oil on moderate heat, then add the pasta and stir until it starts to brown. This should take around 5 minutes. Remove the pasta to a plate and set aside.1 cup / 200 grams orzo pasta, 2 - 3 tablespoons olive oil
- Add another splash of oil to the pan (if necessary) and add the onions, red pepper and garlic. Stir-fry for 4 to 5 minutes until the onions turn translucent and the peppers start to soften.1 large onion, 3 cloves garlic, 1 large red pepper
- Add the canned tomatoes, turmeric and paprika and fry for a further 2 to 3 minutes.14 ounce / 400 grams can chopped tomatoes, 1 tablespoon paprika, 1 teaspoon turmeric
- Dissolve the stock pot (or stock cubes) in 1 and a half cups of boiling water and add it to the pan. Bring back to a boil and stir in the toasted pasta.2 fish stock pots, 1½ cups /360 m boiling water
- Turn the heat to a strong simmer, cover the pan with a lid and cook for 8 minutes until the pasta is almost ready and most of the liquid has been absorbed. Taste for seasoning and add salt if necessary..Salt to taste
- Stir in the drained, defrosted seafood (and a squeeze of lemon if you prefer or serve lemon wedges on the side) and cook for a further 2 to 3 minutes (without the lid) until piping hot. Garnish with chopped parsley and serve immediately. Optionally top with a teaspoon of aioli.1 pound / 450 grams frozen cooked mixed seafood, 1 small lemon, 2 - 3 tablespoons aiole, 1 tablespoon chopped parsley
Notes
- Take care when browning the pasta. Use moderate heat, and if the pasta starts to brown too quickly, turn the heat down a notch. Once it starts to brown, it can burn easily.
- Check the pasta cooking time on the packet. To avoid overcooking the pasta, check the cooking time on the packet and boil the pasta in the sauce for 2 minutes less than the time given. It will continue to cook once you add the seafood.
- Ensure most of the liquid is absorbed by the pasta. When cooking the pasta, we want most of the liquid to be absorbed. If it looks a little runny, remove the lid for the final 2 minutes.
- Adjust the amount of liquid if necessary. I used orzo pasta, which does take a little longer to cook than vermicelli and consequently needs more liquid. If you do choose to use vermicelli or thin pasta, you should decrease the fish stock by half a cup. You can always add extra stock if the pasta seems to be boiling dry.
- Don't cook the seafood for too long. Because this recipe calls for ready-cooked seafood, you should only cook the seafood for as long as it takes to heat through; otherwise, the prawns and calamari may become tough.
- Refrigerator. Store cooled leftovers in a covered container in the refrigerator for up to three days.
- Reheating. Take care when reheating, as the seafood could turn rubbery and the pasta mushy if it is reheated for too long. Reheat gently in a saucepan on the stove or in the microwave until hot, then serve immediately.
- Freezing. This dish is made with seafood that has been previously frozen. I do not recommend freezing.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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