Seafood Fideuà

Name: Seafood Fideuà
Prep time: 15M
Total time: 39M
Yield: 4-6 Servings
Cuisine: Spain
Ingredients: 1 tbsp. Extra Virgin Olive Oil; ½ cup Seafood Fideuàchopped yellow onion; ½ lb. Seafood Fideuàfresh calamari, sliced into 1/4-inch rounds; 2 tsp. Minced Garlic; 1 can Tomato Sauce; 1 tsp. Seafood Fideuàsweet paprika; 1 packet Sazón with Saffron; 1 cup White Cooking Wine; 2 pkgs. Fidelini; 3½ cups Seafood Fideuàlow-sodium seafood broth, warmed; 1 lb. Seafood Fideuàlarge shrimp, peeled, deveined, tail-on; 1½ tsp. Adobo All-Purpose Seasoning with Pepper; ¼ cup Fancy Pimientos; 1 tbsp. Seafood Fideuàchopped fresh parsley, for garnish; Seafood FideuàLemon wedges, for serving

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Just like paella, this Seafood Fideuà recipe captures all the marvelous flavors of Spain. You only need one pot and under an hour to enjoy this incredible dish featuring pasta, fresh shrimp and calamari, onion, pimientos, spices, and the amazing flavor of GOYA® <a href="https://www.goya.com/en/products/tomato-sauce/">Tomato Sauce</a> along with <a href="https://www.goya.com/en/products/sazon-with-saffron/">Sazón GOYA® with Saffron</a>, and the unique flavor of GOYA® <a href="https://www.goya.com/en/products/extra-virgin-olive-oil/">Extra Virgin Olive Oil</a>. Learn how to prepare this Spanish sensation step-by-step at your table—guaranteed!

Total Time

39m

Prep Time:15m

Yields:4-6 Servings

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Ingredients

1 tbsp.

GOYA® Extra Virgin Olive Oil

½ cup

chopped yellow onion

½ lb.

fresh calamari, sliced into 1/4-inch rounds

2 tsp.

GOYA® Minced Garlic

1 can
(8 oz.)

GOYA® Tomato Sauce

1 tsp.

sweet paprika

1 packet

GOYA® Sazón with Saffron

1 cup

GOYA® White Cooking Wine

2 pkgs.
(7 oz.)

GOYA® Fidelini

3½ cups

low-sodium seafood broth, warmed

1 lb.

large shrimp, peeled, deveined, tail-on

1½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper , plus more to taste

¼ cup

GOYA® Fancy Pimientos , sliced

1 tbsp.

chopped fresh parsley, for garnish

Lemon wedges, for serving

Directions

Kitchen View

Step 1

Heat oil in large 12-inch paella pan, or large skillet over medium-high heat. Add onions and calamari; cook until tender and golden-brown, about 5-7 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Add tomato sauce, paprika and Saźon, and cook, stirring frequently, until sauce reduces, and pan is almost dry, about 4-5 minutes. Stir in wine and reduce by half, about 1 minute.

Step 2

Stir in fidelini and Adobo and cook, stirring frequently, until lightly toasted, about 1-2 minutes.

Step 3

Add broth; bring to boil. Boil fidelini mixture for 1 minute; tightly cover pan. Reduce heat to medium-low and simmer for 6 minutes. Top with shrimp and season with additional Adobo. Cover and simmer for an additional 3-4 minutes, until fidelini is al dente, water is absorbed, and shrimp are opaque.

Step 4

Arrange pimiento strips over fidelini, sprinkle with parsley. Serve with lemon wedges.