Fideuá is the seafood cousin of paella, but uses short noodles instead of rice. This vegetarian version roasts seasonal vegetables for deep flavor and a crispy texture that breaks apart with the broth. The smooth garlic alioli adds creaminess without any animal products.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 300 g fideuá noodles (egg-free)
- 1 red bell pepper
- 1 green bell pepper
- 1 zucchini
- 1 eggplant
- 200 g mushrooms
- 1 large onion
- 3 garlic cloves (for sofrito)
- 750 ml vegetable broth
- 1 tsp sweet paprika
- 1 tsp hot paprika
- Extra virgin olive oil
- Salt and black pepper
- For the alioli: 2 garlic cloves, 100 ml olive oil, 2 tbsp cold water, salt, 1 tsp Dijon mustard (optional)
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Cut 5 min
Slice the onion into fine julienne strips and dice the bell peppers, zucchini, and eggplant into irregular cubes. Sauté in a thick-bottomed pan with plenty of extra virgin olive oil over medium-high heat for 8 minutes until tender but still textured. Tip: do not press them down so they sweat and caramelize naturally.
- Step 2 Pan 3 min
Drain excess oil, add sliced mushrooms and sauté for 3 minutes. Stir in the caramelized onion, 1 tsp sweet paprika, and 1 tsp hot paprika. Mix quickly for 15 seconds to awaken the aroma without burning the spice.
- Step 3 Cook 17 min
Add the fideuá noodles and toast while stirring constantly for 2 minutes until they smell toasted. Pour in the hot vegetable broth (750 ml) at room temperature or warm, ensuring it fully covers the noodles.
- Step 4 Pot / simmer 17 min
Place the paella pan or deep skillet over high heat for 5 minutes until boiling, then reduce to medium-low and cook without stirring for 12 minutes. Tip: do not touch the noodles; the dry heat will leave the bottom crispy.
- Step 5 Rest 5 min
Turn off the heat, cover the pan with a clean cloth and aluminum foil, and let rest for 5 minutes. Meanwhile, mash 2 crushed garlic cloves, salt, and mustard in a mortar, add cold water, and emulsify with olive oil in a slow stream until you get a smooth sauce.
- Step 6 Serve 2 min
Serve immediately in the same pan or individual plates. Top each serving with a generous spoonful of smooth alioli and a sprinkle of fresh chopped parsley. Final tip: let the dish rest for 2 minutes before eating so the noodles absorb the final juices.