This easy one-pan seafood and chorizo fideua recipe makes for a delicious and easy dinner that will wow your family. And no one will believe that it took you less than 30 minutes to prepare this pasta version of paella!
This article contains affiliate links. If you buy or book through them, I may earn a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
As the kids go back to school and we have to settle into our crazy back-to-school routines with school pick-ups, homework, and after-school activities, there is just less time and energy left for cooking dinner.
That is why I am excited to share with you this amazing recipe for a truly fantastic one-pot fideua that kids and adults will love!
This seafood fideua is very similar to paella, but instead of rice, you use pasta. I used Barilla Pronto Pasta, which allows one-pan pasta meals to be made without waiting for the water to boil or draining the pasta. And one of the best parts of this was that because I cooked everything in the same pot, the cleanup afterward was minimal.
I gave this recipe my personal touch by adding Barilla Pesto sauce, which is 100% natural and made with authentic Italian herbs, giving it a truly special, balanced flavor that paired perfectly with the chorizo and the seafood. If you are really in a rush, you can probably skip the onion and tomato in this recipe and replace it with some Barilla Tomato Sauce instead; I think I might just try that next time.
I have always been a fan of Spanish paellas, but until our trip to Spain this summer, I had never tried fideua. We ordered a fideua in Salamanca, and from the first bite I was hooked! Personally, I like pasta better than rice, so this version of paella is now my favorite, and it’s also easier and quicker to make. This dish looks amazing, and it would also be great to make if you are having family or friends over. For this fideua, I used shrimp, mussels, and chorizo, but you can also make a chicken version, which is more budget-friendly for a weekday dinner.
I had never tried the Barilla Pronto pasta before, and I was really surprised at how easy it was to use. I did not need to wait for the water to boil, and the pasta cooked quickly. Not only that, but I was not sure about how long it would take for the liquids to be absorbed when I was cooking this.
Even though there was a bit more liquid in the pan than the box directions recommended, the Barilla Pronto pasta maintained its shape and texture. I reheated some leftovers the next day; the pasta was still firm and not overcooked!
I bought the Barilla Pronto pasta and the Barilla Pesto sauce at my local Walmart. Not only is this a great product that saves you time and minimizes cleanup, but it’s also a product you can feel good about buying.
Easy One-Pan Spanish Chorizo and Seafood Fideua
A one-pan Spanish fideua of toasted pasta, chorizo, shrimp and mussels, a pasta twist on paella.
Ingredients
For the Fideua
- 3 tablespoons olive oil
- 2/3 box Barilla Pronto spaghetti, broken in half
- 10 whole shrimp, defrosted if frozen
- 12 mussels, cleaned (discard any that stay open when tapped)
- ¼ onion, finely chopped
- 1 medium tomato, finely chopped
- ¼ cup sweet bell pepper, finely chopped
- 3 tablespoons Barilla pesto sauce
- 2 Spanish chorizos, sliced
- 1 teaspoon garlic powder
- 1 teaspoon Spanish paprika, divided
- 2½ cups seafood stock
- 1 teaspoon salt
To Serve
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
- ½ teaspoon cayenne, optional
Instructions
- Heat 1 tablespoon of the olive oil in a wide pan over medium heat.
- Add the dry pasta and fry for about 5 minutes until golden, working in two batches if needed. Set the pasta aside.
- Add 1 tablespoon of oil to the pan and raise the heat. Add the shrimp, garlic powder, and ½ teaspoon of the paprika. Cook about 4 minutes, turning once. Set the shrimp aside.
- Add the remaining oil, the onion, and the bell pepper. Cook about 3 minutes.
- Add the tomato and the remaining ½ teaspoon of paprika. Cook 2 to 3 minutes.
- Add the stock, salt, and fried pasta. Cook uncovered for 5 minutes, pressing the noodles down into the liquid.
- Add the chorizo, pesto, and mussels, pressing the mussels under the liquid.
- Cover and cook for 5 minutes.
- Uncover and discard any mussels that did not open. Add the cooked shrimp.
- Turn off the heat and let it sit for 2 to 3 minutes so the bottom of the pasta toasts.
- Garnish with cilantro and lemon wedges and serve immediately.
- Sprinkle cayenne over individual plates if you like it spicy.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 956Total Fat: 40gSaturated Fat: 8gUnsaturated Fat: 32gCholesterol: 287mgSodium: 2404mgCarbohydrates: 41gFiber: 2gSugar: 2gProtein: 103g
Nutritional values are estimates calculated using standard databases. Actual values may vary based on specific ingredients and brands used.
- Keto Hot Dog and Egg Tacos - October 4, 2021
- Soccer Snack Board - April 8, 2021
- Cilantro Lime Butter Salmon Sheet Pan Fajitas - February 22, 2021
WOW! What an amazing recipe! Thank you SO much!! (client)
Suena super delicoso!
Que rica combinación!. Me encanta!.
Qué plato tan sabroso y apropiado para una cena con amigos. Me encanta la pasta Barilla en casa la usamos muy a menudo. Gracias por la receta Cesar.
Un manjar se ve exquisito, ya me anime a preparar esta receta, la pasta Barilla nunca puede faltar en casa.
That’s one of my favorite dishes. Thank you for sharing your recipe with us.
Wow, you guys made my mouth water con ese platillo delicoso! Sbuenisimo, a ver si convenso a mi esposo que me lo prepare heheh
Wow que Delicia y que completo, me recuerda a Los platillos de mi Perú! Gracias por la receta! Yummy!
Wao qué ricura de plato.
One of the best meals I have ever made, will be making this often, thanks for the recipe.