Recipe courtesy of mfk.

Seafood Fideos

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  • Level: Intermediate
  • Total: 2 hr 30 min
  • Active: 1 hr 30 min
  • Yield: 4 servings
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1 pound dry vermicelli pasta

Kosher salt

2 tablespoons olive oil 

3 tablespoons minced shallot 

2 teaspoons minced garlic 

1 recipe Pipperade, recipe follows

1 cup heavy cream 

2 cups Saffron Stock, recipe follows

20 fresh mussels, cleaned and beards removed 

12 medium shrimp, peeled and deveined (heads and tails left on) 

1 lemon, cut in half 

1 tablespoon chopped chives 

1 tablespoon chopped Italian flat-leaf parsley 


3 yellow bell peppers, julienned

1 yellow onion, julienned 

2 cloves garlic, thinly sliced 

3 tablespoons olive oil 

1/4 teaspoon red chile flakes 

1/4 teaspoon smoked paprika 

1 cup julienned piquillo peppers 

1 roasted poblano pepper, julienned

1 tablespoon sherry vinegar 

Saffron Stock:

1/3 cup dry white wine

1 gram saffron 

1 cup vegetable stock 


  1. Preheat the oven to 400 degrees F.
  2. Lay the dry vermicelli pasta on a sheet pan and toast until it is all a nice amber color, 30 to 40 minutes. Remove from the oven and let cool. Cook the toasted vermicelli in boiling salted water until al dente, 10 to 12 minutes. Drain the vermicelli and set aside.
  3. Add 1 tablespoon of the olive oil, the shallots and garlic in a large rondeau pan over medium heat. Cook until translucent, about 3 minutes. Add the pipperade, heavy cream and saffron stock. Cook until the sauce has reduced to a thick sauce (nape), 5 to 7 minutes. Add the cooked vermicelli and stir until fully incorporated. Add the mussels and steam until they fully open, a few minutes.
  4. While the mussels are cooking, saute the shrimp in the remaining 1 tablespoon olive oil in a large pan over medium-high heat until just cooked. Season with salt.
  5. Add the sauteed shrimp to the fideos. Squeeze the lemon juice over the fideos and sprinkle with the chopped herbs. Serve immediately.


Yield: 1 1/2 cups
  1. Sweat the bell peppers, onions and garlic in the olive oil in a large pan over medium heat. Halfway through the cooking process, add chile flakes and paprika. Continue to sweat until most of the liquid is gone. Remove from the heat and add the piquillo peppers, poblano and vinegar. 

Saffron Stock:

Yield: 1 cup
  1. Put the wine and saffron into a pot. Turn the heat to high and reduce the wine by half. By then the saffron will be bloomed and ready. Add the veg stock and bring to boil. Let boil for a few minutes, and then cool it down.