Vegan fideuà (Spanish noodle paella)

Everyone knows paella, the famous national dish of Spain. However, do you know there is a noodles version called fideuà? Maybe I am a bit ignorant but I’ve never heard of it or tried before I lived in Barcelona. Even though I had had a few short summer breaks in Spain. I asked around and it seemed none of my friends had tried fideuà either which again was surprising considering Spain is one of the most popular holiday destinations for Brits.

Fideuà originated from the Valencian region, it is very similar to paella but maybe even more similar to “arròs a banda” (rice cooked in fish stock) – but with noodles. Typical Fideuà is cooked with fish stock and topped with fish, squid and shellfish.

As this website is vegan only, I had to find a delicious alternative way to veganise it. I replaced the seafood with white mushrooms and oyster mushrooms, hoping they give that chewy and chunky texture of fish and squid. Oyster mushrooms are a great replacement for squid – you can even make imitation deep fried calamari out of them.

Like my authentic Spanish vegetable paella recipe, this recipe is going to follow the authentic Valencian cooking methods – al-dente with a slightly charred and crispy bottom.

Vegan Fideua

So here goes…

To start with add a pinch of good quality saffron, salt and bouillon powder to 450ml hot water, stir well. Let it infuse for at least 5-10 minutes.

Spanish vegetable paella

Here are all the vegetables I am using, a large ripe, juicy tomato, peas, artichoke heads, white mushrooms, oyster mushrooms and a red onion.

Vegan Fideua

Cut the tomato in half and then grate with the largest holes on a grater. Discard the skin and set aside the grated flesh.

Vegan Fideua

As with paella, it’s best to cook fideo noodles in a large flat pan and keep the length of the noodles no longer than 1.5-2cm after they’re cooked. Therefore, you need a big flat pan to give enough space for the noodles to spread out evenly. For example, if making paella for two it’s best to cook in a 28-30cm diameter pan.

Heat the oil and add the fideo noodles. Stir until they turn golden brown, set aside.

This is an important process – the crispy brown noodles are going to give an extra depth to the dishes flavour.

Vegan Fideua

Wash and reuse the same pan. Heat the oil and add the minced garlic. Fry for 2-3 minutes until the garlic turns slightly golden in colour.

Add the red onion and stir-fry for another 2-3 minutes. This allows the oil to infuse with the flavours of the garlic and onion.

Add all the vegetables and stir-fry for 2-3 minutes until slightly soft.

Season the vegetables with smoked paprika, black pepper and pour in the grated tomato flesh. Stir-fry for another 4-5 minutes until the vegetables are slightly brown and caramelised.

Vegan Fideua

Pour over the saffron broth and bring to the boil.

Add in the fideo noodles, stirring very gently to spread evenly around the pan. You may also want to spread out the vegetables to get an even distribution.

Vegan Fideua


We want a brown and crispy layer of noodles (the socarrat) at the bottom of the pan. Over-stirring can cause the noodle to release too much starch into the broth, so please avoid.

Leave to simmer for 10 minutes over medium heat.

When you start see some small gaps appear on the surface of noodles this means most of the liquid has been absorbed.

Vegan Fideua

Turn the heat to low, cover the pan with aluminium foil and leave to cook for a further 3 minutes. I know it is so tempting to peek during this time to see how the noodles are doing, but don’t!

Vegan Fideua

Turn off the heat, serve warm straight from the pan, garnish with chopped parsley and the fresh lemon wedges.

Vegan Fideua

I hope you enjoy my vegan version of fideua. If you are a real Spanish food enthusiast, you may also want to check out my other Spanish dishes especially my authentic Spanish vegetable paella recipe.

If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!

Vegan Fideua

4 1 vote
Rate this recipe

Difficulty: Intermediate


Prep.: | Cook:

  • 180 g de fideos
  • 100 g de champiñones blancos, en rodajas finas
  • 100 g de setas, troceadas a mano
  • 100 g de guisantes congelados
  • 1 tomate maduro grande (aproximadamente 200 g), cortado a la mitad
  • 3 cabezas de alcachofa congeladas, en trozos
  • 1 cebolla pequeña (aproximadamente 60 g), picada fino
  • 2 dientes de ajo picados
  • 3 cucharadas de aceite de oliva
  • 1 cucharadita de pimentón ahumado
  • 2 cucharaditas de caldo en polvo (caldo de verduras)
  • 1/2 cucharadita de sal
  • Una pizca de azafrán
  • Pizca de pimienta negra
  • Una pizca de perejil picado (opcional)
  • 450 ml de agua caliente
  • 1 limón sin encerar, cortado en gajos (opcional)
Share it:
  1. Añade una pizca de polvo de azafrán, sal y caldo de buena calidad a 450 ml de agua caliente, remueve bien. Deja en infusión durante al menos 5-10 minutos.
  2. Mientras tanto, sobre un cuenco grande, corta el tomate por la mitad y usa los agujeros más grandes de un rallador para rallar la carne. Desecha la piel, sazona y reserva.
  3. Calienta 1 cucharada de aceite de oliva en una sartén grande y plana y pon los fideos. Remueve hasta que se doren, reserva.
  4. Lava y reutiliza la misma sartén, calienta 2 cucharadas de aceite, añade el ajo picado y fríelo durante 2-3 minutos hasta que el ajo se vuelva ligeramente dorado.
  5. Añade la cebolla roja y saltea otros 2-3 minutos para dejar que el aceite se infusione con los sabores de ajo y cebolla.
  6. Agrega todas las verduras, saltea durante 2-3 minutos hasta que estén ligeramente suaves.
  7. Condimenta las verduras con pimentón ahumado, pimienta negra y vierte la carne de tomate rallada, saltea durante otros 4-5 minutos hasta que estén ligeramente doradas y caramelizadas.
  8. Vierte ahora el caldo de azafrán y lleva a ebullición.
  9. Es turno ahora para los fideos, remueve muy suavemente para extenderlos uniformemente alrededor de la sartén.
  10. Es buena idea mover las verduras para obtener una distribución más uniforme. ¡Después de esto, NO LO MUEVAS por favor! Deja hervir durante 10 minutos a fuego medio.
  11. Baja el fuego, cubre la sartén con papel de aluminio y deja cocinar por otros 3 minutos. No descubras en este momento. Sé que es muy tentador ver cómo están los fideos, ¡pero debes resistirte!
  12. Apaga el fuego, sirve caliente directamente de la sartén, puedes adornar con perejil picado y las rodajas de limón fresco.
You may also like
Pesto on toast with kale and mushroom
Pesto on toast with kale and mushrooms
Kale and mushroom puff dumpling
Kale and mushroom puff dumpling
K33 Kitchen black sesame cookies
Black sesame cookies
Leave a Comments
Notify of

1 Comment
Oldest Most Voted
Inline Feedbacks
View all comments
7 months ago
Rate this recipe :

Se originó en la región valenciana. Nada que ver con la catalana. Ni siquiera en la lengua se parecen tanto, a no ser que seas catalano-imperialista de los países catalanes y quieras invadir esta otra región, que no se parece en nada a Cataluña.