Foto de plato de fideuá sobre mesa de madera
Ingredients for 4 people

300g of rice prawn

300g fideuá

½ onion

1 fresh tomato


2 teaspoons of sweet paprika

1 liter of water approx.

2 garlic cloves

80g of extra virgin olive oil


  1. First, we wash and peel the prawns. The heads and shells are reserved. Remove the seeds from the tomato, finely chop the tomato and onion. And we reserve everything.

  2. Prepare a stock: Add oil to a pot, and when it is hot add the chopped onion and poach it. Once it is poached, add the tomato seeds and fry it for 5 minutes. Next, we add the shells and heads of the prawns, and leave it for five minutes. With a strainer we remove the oil and reserve it. And finally, we add the water and a tablespoon of salt and let it boil for 15 minutes.

  3. In a paellera or frying pan, add the oil that we had reserved and the minced garlic, and leave it until golden. When it is golden, we add the tomato pieces and let it fry for 5 minutes. Then we add the paprika and give it a couple of turns. Immediately add the fideuá, and fry it for a few minutes, then add the peeled prawns and mix well.

  4. Add the fideuá with the fumet (only if it covers it or less). Later, we add a little more salt, if necessary, and let it cook until the broth evaporates. Remove from heat, let it rest for a few minutes and serve.

*Recommendation: It can be served with alioli.


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Nutrition & well-being


Nutritional properties and healthy benefits


  • Its contents are very similar to Norway lobster, they provide a large amount of iodine. Its vitamin load is not high, it contains vitamins B12 and B3. They are a source of Omega-6 and Omega-3, as well as astaxanthin antioxidants, they have great health benefits.


  • Helps strengthen the proper functioning of cells, regulating the energy levels produced by our body. Favors the circulatory system, for the prevention of tops and clots.