Seafood Fideuá with Saffron Vermicelli and Garlic Broth

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A Catalonian noodle paella featuring short vermicelli noodles cooked in fragrant saffron broth with a medley of fresh seafood. This Spanish-inspired seafood recipe, ready in about 40 minutes, pairs extra virgin olive oil, garlic cloves, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tbsp extra virgin olive oil
• 4, minced garlic cloves
• 1 small, finely chopped onion
• 2 medium, grated ripe tomato
• 200g short vermicelli noodles (fideuá)
• 4 cups, heated fish stock
• 1/2 tsp, soaked in 2 tbsp warm water saffron threads
• 200g, peeled and deveined medium shrimp
• 200g, cleaned and debearded mussels
• 150g calamari rings
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh parsley
• to serve lemon wedges

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large wide skillet over medium heat. Add 4 minced garlic cloves and 1 small finely chopped onion, sauté for 3 minutes until fragrant and translucent.
2. Step 2: Stir in 2 grated medium ripe tomatoes and cook for 5 minutes until thickened and fragrant.
3. Step 3: Add 200g short vermicelli noodles to the skillet, stirring to toast them in the tomato mixture for 2 minutes.
4. Step 4: Pour in 4 cups of heated fish stock and 1/2 tsp saffron threads soaked in 2 tbsp warm water. Stir gently, then bring to a simmer.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Cook uncovered over medium heat for 8 minutes without stirring.
6. Step 6: Distribute 200g medium peeled shrimp, 200g cleaned mussels, and 150g calamari rings evenly over the noodles. Cover with a lid or foil and cook for another 7 minutes until seafood is cooked and mussels open.
7. Step 7: Remove from heat and let rest covered for 5 minutes. Garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges on the side.