This gorgeous Valencian dish is a one-pot wonder similar to paella that's a hit all over Spain and further afield.

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For the stock

  • 6 tomatoes, grated
  • 3 garlic cloves, skins left on, crushed
  • 2 onions, roughly chopped
  • 2 dried ñora peppers
  • monkfish head and bones (or other white fish bones)
  • 1.5 litres/3¼ pints boiling water
  • 1 lemon, juice only
  • pinch salt

For the fideuà

  • 4 tbsp olive oil
  • 1 whole monkfish tail, cut into large chunks
  • 12 king prawns
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 squid, cleaned, spines removed, flesh roughly chopped
  • 2 dried ñora peppers, finely chopped (available from Spanish delicatessens and online specialists)
  • 500g/1lb 2oz short vermicelli noodles (called 'fideo' in Spain)
  • 2 tbsp smoked paprika
  • 400g/14oz mussels, scrubbed and de-bearded (discard any mussels that do not shut tightly when tapped firmly)
  • salt and freshly ground black pepper

For the picada