Seafood Fideuá with Saffron Vermicelli and Garlic Broth

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A Catalonian noodle paella featuring short vermicelli noodles cooked in fragrant saffron broth with a medley of fresh seafood. This spanish-inspired seafood ready in about 40 minutes pairs extra virgin olive oil, minced garlic cloves, small, finely chopped 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.

Prep: 15 min Cook: 25 min Serves 4 Spanish cuisine 380 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Seafood Fideuá with Saffron Vermicelli and Garlic Broth take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Seafood Fideuá with Saffron Vermicelli and Garlic Broth?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Seafood Fideuá with Saffron Vermicelli and Garlic Broth?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Seafood Fideuá with Saffron Vermicelli and Garlic Broth for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Seafood Fideuá with Saffron Vermicelli and Garlic Broth?

Spanish seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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