Seafood Fideuà

16 Mar 2023

Seafood Fidueà

35 minutes | easy | Serves 6

Seafood fidueà is a lot like a paella, but is made using pasta instead of paella rice. You can mix the seafood according to your preference, using different types of white fish, or adding squid for the simmering stage of cooking (squid needs a long cooking time to become tender in a dish like this). Clams would also be a lovely addition. This recipe is designed to be cooked in the Outback BBQ cast iron skillet.


  • 350g vermicelli pasta
  • 650ml fish stock
  • 500g mussels, cleaned
  • 250g king prawns
  • 250g white fish, skin removed and cut into large chunks
  • 1 large onion, finely chopped
  • 4 cloves garlic, finely sliced
  • 1 large pinch saffron
  • 2 teaspoons smoked paprika
  • 2 large tomatoes, chopped
  • Handful flatleaf parsley leaves, chopped
  • Lemon wedge, to serve
  • Olive oil, for cooking



Check the mussels

are alive by giving any that are open a sharp tap on the edge of a work surface. If they don’t close, discard them along with any that have broken shells. If they don’t open once cooked they should also be discarded.



the saffron with around 50ml boiling water and set aside.

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Light the two

central burners on the Jupiter Outback BBQ and set the heat to medium. Add a dash of oil to the skillet and cook the onion until soft but not coloured.

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Add the garlic

and paprika and cook, stirring, for a minute or so.

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Add the vermicelli,

cooking it and toasting it, stirring, for 5 minutes.

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Add the diced fish

and tomatoes.

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Add the stock

and saffron with its liquid.

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Cover the skillet

with foil and cook for 6 minutes

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Stir, then add the mussels

with their hinges facing down and place the prawns on top. Cover again and cook for a further 6 minutes or until the mussels are open, the prawns are pink and all the stock has been absorbed. Garnish with parsley and lemon to serve.


This is an ideal centrepiece dish; just place the skillet in the centre of the table and let everyone help themselves. Serve with some garlic bread or plain crusty bread, and/or a large green salad.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique

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