A chicken, prawn and chorizo fideuà (pron. fid-ay-wah) is one of those dishes that hits somewhere between comfort food and entertainment food.

Originally from the east coast of Spain, fideuà is similar to paella, but instead of rice it uses short pasta noodles cooked directly in a richly flavoured broth. The noodles completely transform the dish, giving it a different texture and the ability to soak up even more flavour.

Seafood is often the only protein in this dish (here’s my recipe for seafood fideuà), but I do like to mix it up a little and so have created this fideuà with prawns, but also chicken and chorizo, which are common paella ingredients. One of the biggest reasons this combo works so well is the balance of flavours. Chicken brings savoury depth and tenderness, while prawns add sweetness and that unmistakable ocean flavour. Then there’s chorizo – smoky, paprika-rich and slightly spicy – which infuses the entire pan with colour and warmth as its oils melt into the broth.

The noodles themselves are another part of the appeal. As they cook in the stock, they absorb the juices from the chicken, seafood and chorizo, becoming deeply seasoned.

Visually, it’s also a very generous, shareable dish. A wide pan filled with golden noodles, scattered prawns, pieces of chicken, and slices of chorizo looks abundant and inviting on the table. Finished with lemon wedges and fresh parsley, it feels rustic but still special enough for entertaining. Trust me, make this once, and it will become a firm family and friend favourite.

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Fideuà With Chicken, Prawn & Chorizo

Recipe by Food and Vine

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A drizzle of garlic aioli, and a squeeze of lemon truly complete this flavour-packed dish.

CourseMainsCuisineSpanishDifficultyA little fiddly

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Ingredients

Metric US

1 tbs 3 tsp olive oil
300 g 2/3 lb fideos (size 0, or San Remo Angel Hair Short Pasta)
1 1 chorizo, sliced diagonally
450 g 1 lb chicken thigh fillets, sliced into strips
240 g 1/2 lb peeled and deveined green prawns, tails left on
1 1 brown onion, finely chopped
1/2 1/2 red capsicum, finely chopped
3 3 garlic cloves, crushed
2/3 cup 5 2/3 oz canned diced tomatoes
2 tsp 2 tsp smoked paprika
1/2 tsp 1/2 tsp table salt
Large pinch Large pinch saffron threads
160 ml 2/3 cup dry white wine (such as Pinot Gris/Grigio, Chardonnay)
500 ml 2 cup fish stock
1 tsp 1 tsp chicken stock powder
2 tbs 2 tbsp finely chopped flat-leaf parsley leaves
Garlic aioli, to serve
Lemon wedges (1 per person), to serve

Method

Heat oil in a large paella pan or heavy-based frying pan set over medium heat on a gas stovetop or barbecue plate. Add pasta and stir with a wooden spoon for about 5 minutes or until evenly toasted and quite golden. Transfer to a bowl and set aside.
A chorizo to the pan. Cook for 1 minute on each side, until charred and oils have released into the pan. Transfer to a separate bowl.
Add chicken to the pan and cook, turning, for 4-5 minutes or until cooked through and golden. Transfer to bowl with the chorizo.
Add prawns to the pan in a single layer and cook for 1-2 minutes on each side or until seared. Transfer to the bowl of chorizo and chicken and set aside.
To make the sofrito, add onion to the pan and stir over medium-low heat for about 4-5 minutes or until softened and turning golden. Add capsicum and garlic. Cook, stirring, for 1 minute or until beginning to brown. Add tomato, paprika, salt and saffron. Cook, stirring occasionally, for about 2 minutes, or until the tomato has reduced slightly.
Pour wine into the pan and reduce slightly for 1 minute. Stir in the toasted pasta. Combine fish stock and chicken stock powder in a jug. Stir into the pasta mixture. Reduce the heat to low. Nestle chicken, chorizo and prawns into the pasta mixture in a single layer. Cook, without stirring, for about 10-15 minutes or until the pasta has absorbed almost all of the broth. There should be almost no bubbling.
Scatter the fideuá with parsley, drizzle with garlic aioli and top with lemon wedges, to serve.

Recipe Video

Notes

You can also make your own homemade stock for this recipe. If doing so, simply use instead of the fish stock and you won’t need to add the chicken stock powder.

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