Prep time
10 minutes

Cooking Time
45 minutes

Seafood Fideua

1 tablespoon extra virgin olive oil
1 red capsicum, roughly chopped
1 yellow capsicum, roughly chopped
1 red onion, finely chopped
1 garlic clove, chopped
2 teaspoons smoked paprika
2 teaspoons spicy paprika
2 mud crabs, cleaned and quartered
  3 calamari, cut into rings
375g (13oz) gomiti or fussilli pasta
pinch of saffron threads
3 tomatoes, chopped
500ml (17fl oz) white wine
500ml (17fl oz) fish stock
½ bunch parsley, finely chopped


Heat oil in a large, deep paella pan. Cook capsicums, onion and garlic, stirring, until onion is soft.

Stir in paprika. Stir in crabs and calamari. Add pasta, saffron and tomatoes. Stir to combine. Add wine. Cook for 2 minutes to reduce slightly. Stir in stock and parsley. Bring to a boil. Simmer, uncovered, for about 30 minutes or until no stock left.


Gomiti is a short c-shaped pasta tube, sometimes called elbow macaroni. You can use any type of short pasta, such as orecchiette, farfalle, fusilli or regular macaroni.

Smash the cloves of crab with the back of a knife to get the sauce through the crab meat.

About Miguel

Miguel's passion for food and life is infectious, and he has developed a talent for incorporating Spanish ingredients and cooking styles into his modern Australian menus.

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