A classic Catalan noodle paella cooked with squid, prawns and langoustines in an aromatic saffron fish stock.
Traditional fideu noodles contain wheat. Swap for a certified gluten-free short noodle or GF vermicelli, and check your fish stock label.
The key to a great Fideuà is toasting the noodles before adding the stock. Stir the fideus into the squid and tomato base and fry for a minute or two until lightly toasted and well coated before pouring in the warm stock.
If you can’t find a good fish stock, dissolve 3 fish stock pots per 500ml of boiling water — it works just as well.