How to make VEGAN FIDEUÁ RECIPE | Spanish Noodle Paella

Ingredients

• 60 ml (¼ cup)extra-virgin olive oil
• ½ teaspoongolden saffron
• 480 ml (2 cups)thin small noodles
• ½onion
• 4 clovesgarlic
• 1red pepper
• ½ teaspoonsweet smoked Spanish paprika
• 120 ml (½ cup)canned tomato sauce
• 600 ml (2½ cups)vegetable broth
• to tastesea salt
• to tastefreshly cracked black pepper
• 1lemon
• to tastefresh parsley

Instructions

1. 1

   Heat the oil

   Set a paella pan over medium-high heat and pour in 60 ml (¼ cup) of extra-virgin olive oil. Let it heat for 1 minute.

2. 2

   Cook the vegetables

   Add 1 chopped red pepper and ½ finely diced onion. Cook in the oil for 5 minutes, stirring regularly.

3. 3

   Fry the garlic

   Make a space in the centre of the pan. Add 4 minced garlic cloves and fry for 20–25 seconds.

4. 4

   Add the seasoning

   Stir in 120 ml (½ cup) canned tomato sauce, ½ teaspoon sweet smoked Spanish paprika, sea salt and freshly cracked black pepper. Mix for 1 minute.

5. 5

   Toast the noodles

   Add 480 ml (2 cups) thin small noodles and ½ teaspoon saffron. Stir everything together for 2 minutes.

6. 6

   Add the broth

   Pour in 600 ml (2½ cups) vegetable broth. Do not stir from this point; give the pan a quick shake from time to time instead.

7. 7

   Simmer the fideuà

   After 10 minutes, reduce the heat to low-medium and let the dish simmer for a further 3 minutes.

8. 8

   Rest the dish

   Take the pan off the heat, cover it with foil and a tea towel, and leave it to rest for 5 minutes.

9. 9

   Garnish and serve

   Remove the covers and garnish with lemon wedges and freshly chopped parsley.

What is fideuà?

Fideuà is a Spanish dish from the Valencian region, often compared with paella but made with noodles instead of the round rice used in traditional versions. It is cooked in a broad, shallow pan so the ingredients can spread out.

This vegan version builds flavour with olive oil, tomato, garlic, smoked paprika and saffron, then finishes with lemon and parsley.

Nutrition and macros by portion

The nutrition label shows one serving as written: 293 calories, 0g protein, 0g carbs, 0g fat.

The noodles provide most of the carbohydrates, while olive oil supplies most of the fat. The recipe includes little concentrated protein, so serve it with a protein-rich accompaniment such as beans or lentils and add a side of vegetables to balance the plate.

Choosing the pan and noodles

Wide pan: A paella pan gives the noodles room to cook in an even layer. A large non-stick frying pan is a practical alternative if that is what you have.

Noodles: The recipe calls for thin, small noodles. Their size affects how quickly they absorb the broth, so keep an eye on them as they cook.

Build flavour before adding broth

Vegetables: Cooking the pepper and onion in olive oil gives them time to soften before the liquids go in. Stir them regularly during their 5 minutes in the pan.

Aromatics: Garlic cooks quickly, so fry it in the centre of the pan for just 20–25 seconds before adding the tomato sauce and seasonings.

Saffron and paprika: The paprika brings a smoky note, while saffron adds its distinctive aroma. Stir them through the noodles before pouring in the broth.

Let the noodles cook undisturbed

Once the broth is in, leave the mixture unstirred as directed. Shake the pan briefly from time to time to help the ingredients settle without stirring the noodles.

The recipe gives 10 minutes before lowering the heat, followed by a further 3 minutes of simmering. Check the noodles as they cook, since their size can affect how quickly they soften.

Rest before garnishing

Resting: After cooking, cover the pan with foil and a tea towel and leave it for 5 minutes. This gives the dish time to settle before serving.

Finish: Add lemon wedges and freshly chopped parsley just before serving, so the citrus and fresh herbs brighten the savoury noodles.

What to serve with fideuà

Serve it straight from the pan with lemon wedges at the table. A simple green salad or extra vegetables alongside can round out the meal without competing with the saffron and paprika.

Recipe notes & tips

• Chop the pepper and onion before heating the pan so they can go in as soon as the oil is ready.
• Keep the garlic moving and watch it closely during its brief cooking time.
• After adding the broth, shake the pan rather than stirring the noodles.
• Use the stated cooking times as a guide, checking the noodles for tenderness as they cook.
• Cut the lemon into wedges and chop the parsley while the fideuà rests.

Variations

• Add beans: Stir in cooked beans alongside the vegetables for a more substantial version.
• Use a different pepper: Swap the red pepper for another colour of sweet pepper.
• Add extra vegetables: Cook chopped courgette with the onion and pepper.
• Adjust the citrus: Serve extra lemon wedges at the table for a brighter finish.
• Change the herbs: Replace some or all of the parsley with chopped fresh coriander.

Common mistakes to avoid

• Stirring after adding broth: The method calls for the noodles to cook undisturbed; shake the pan gently instead.
• Burning the garlic: It needs only 20–25 seconds, so add the tomato mixture promptly.
• Crowding a small pan: Use a wide paella pan or a large frying pan so the noodles have room to cook.
• Adding the garnish too early: Keep the lemon and parsley for the end so they stay fresh.
• Skipping the rest: Cover the pan and leave it for 5 minutes before serving.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat until piping hot, adding a small splash of water or vegetable broth if the noodles seem dry.

Frequently asked questions