A MEAL YOU CAN MAKE
Prawn fideuà
Toasted short noodles cooked in tomato broth with prawns.
About 44 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 180g Dried vermicelli, broken short
- 300g Raw peeled prawns, defrosted in fridge if frozen
- 250g Tomatoes, grated
- 150g Red pepper, small dice
- 10g Garlic, minced
- 25ml Olive oil
- 1 tsp Smoked paprika
- 550ml Fish stock
- 0.5 whole Lemon, wedges
Allergens: Wheat/gluten, crustaceans and fish; stock may contain celery. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~601 kcal · 45g protein · 77g carbohydrate · 15g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Break noodles into short pieces, grate tomatoes, dice pepper and mince garlic. Thaw and drain prawns fully; keep their utensils separate.
Toast the noodles
Warm half the oil over medium heat. Stir dry noodles until pale golden, watching closely. Transfer to a bowl.
Make the sofrito
Warm remaining oil. Soften pepper, then add garlic, tomatoes and paprika. Stir until tomato thickens.
Cook the noodles
Add stock and toasted noodles. Bring to a steady simmer and spread evenly in the pan. Cook for the noodle packet time, adding hot water if needed before tender.
Cook the prawns
Nestle prawns among noodles. Cook until every prawn is opaque through its centre and pink, following packet timing if longer. Check with a clean probe for 75°C for 30 seconds.
Check and serve
Check noodles are tender and serve with lemon. This home version uses peeled prawns and a regular wide pan.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 12 min · Cooking: about 27 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Valencian-inspired · short noodle pan. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.