Preparation time: 20 min
Cooking time: 30 min
Serves 4



  • 16 king shrimps
  • 500 g of Fideo pasta
  • 1 liter of fish soup
  • 400 g of tomato pulp
  • 1 green pepper, 1 red, 1 yellow, finely-diced
  • 1 finely-chopped onion
  • 2 chopped cloves of garlic
  • Olive oil
  • 2 g of ground saffron
  • Freshly-ground salt and black pepper
  • 1 lemon1 bunch of parsley



In the CRISTEL® removable-handle wok, sweat the onion as well as the garlic in a little olive oil without browning them.

Add the peppers, tomato pulp and spices, leave to simmer over a medium heat for 10 minutes.

In the meantime, brown the king shrimps in a sauté pan in a little olive oil, then set to one side.

Add 50 cl of fish soup to the wok, leave to simmer for a further 5 minutes
Add the Fideo pasta, leave to cook, mixing regularly, add the rest of the fish soup, season with salt and pepper.

Leave the pasta to swell up, add the king shrimps, cover and leave to simmer for a few minutes.

Decorate with lemon wedges and sprinkle with parsley leaves
You can accompany the Fideua with an aioli

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