A classic Valencian one-pot packed with juicy prawns, broken pasta and a rich, smoky tomato sauce. It’s like paella’s pasta cousin.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Grate the tomato. Finely chop the onion and garlic.
Tip the prawns into a bowl with a glug of olive oil, a pinch of smoked paprika and some salt. Give them a good mix.
Step 2.
Heat a large frying pan over a high heat with a little olive oil. Add the prawns and fry for about 30 seconds on each side until browned, then remove and set aside.
Step 3.
Wrap the spaghetti in kitchen paper and bash it with a rolling pin until it breaks into short pieces. Add more olive oil to the pan and toast the spaghetti for a few minutes until golden brown. Remove and set aside.
Step 4.
Add another drizzle of oil to the pan, then fry the onion and garlic for about 5 mins until softened and just starting to colour.
Step 5.
Stir in the grated tomato, the rest of the smoked paprika and the chilli flakes. Let it cook on high for 5 mins until it thickens and most of the liquid has evaporated.
Step 6.
Return the toasted spaghetti to the pan and stir to coat. Pour in the fish stock and bring to the boil. Turn the heat down and simmer for about 8 mins without stirring. Top with prawns and turn up the heat for 5 mins, until the pasta’s cooked through and the bottom’s crisp.
Step 7.
Chop the parsley and scatter over the Fidueá and serve with a wedge of lemon.
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Serves
2
Raw Peeled King Prawn
Smoked Paprika
Chilli Flakes
Tomato
Onion
Garlic
Fish Stock
Olive Oil
Salt
Black Pepper
To Serve
Fresh Parsley
Lemon
In Partnership With GetYourGuide
Get a real taste of your destination
Discover curated cultural and culinary experiences – from food tours and cooking classes, to must-see attractions and hidden gems. Uncover the true essence of wherever you’re travelling when you book experiences on GetYourGuide.
Get a real taste of your destination
Discover curated cultural and culinary experiences – from food tours and cooking classes, to must-see attractions and hidden gems. Uncover the true essence of wherever you’re travelling when you book experiences on GetYourGuide.
Serves
2
Raw Peeled King Prawn
Smoked Paprika
Chilli Flakes
Tomato
Onion
Garlic
Fish Stock
Olive Oil
Salt
Black Pepper
To Serve
Fresh Parsley
Lemon
In Partnership With GetYourGuide
Get a real taste of your destination
Discover curated cultural and culinary experiences – from food tours and cooking classes, to must-see attractions and hidden gems. Uncover the true essence of wherever you’re travelling when you book experiences on GetYourGuide.
Get a real taste of your destination
Discover curated cultural and culinary experiences – from food tours and cooking classes, to must-see attractions and hidden gems. Uncover the true essence of wherever you’re travelling when you book experiences on GetYourGuide.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Grate the tomato. Finely chop the onion and garlic.
Tip the prawns into a bowl with a glug of olive oil, a pinch of smoked paprika and some salt. Give them a good mix.
Step 2.
Heat a large frying pan over a high heat with a little olive oil. Add the prawns and fry for about 30 seconds on each side until browned, then remove and set aside.
Step 3.
Wrap the spaghetti in kitchen paper and bash it with a rolling pin until it breaks into short pieces. Add more olive oil to the pan and toast the spaghetti for a few minutes until golden brown. Remove and set aside.
Step 4.
Add another drizzle of oil to the pan, then fry the onion and garlic for about 5 mins until softened and just starting to colour.
Step 5.
Stir in the grated tomato, the rest of the smoked paprika and the chilli flakes. Let it cook on high for 5 mins until it thickens and most of the liquid has evaporated.
Step 6.
Return the toasted spaghetti to the pan and stir to coat. Pour in the fish stock and bring to the boil. Turn the heat down and simmer for about 8 mins without stirring. Top with prawns and turn up the heat for 5 mins, until the pasta’s cooked through and the bottom’s crisp.
Step 7.
Chop the parsley and scatter over the Fidueá and serve with a wedge of lemon.
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