Our full recipe guide Paella vs Fideua who wins, two of the most popular dishes in Spain coming from Valencia.
Comparing Paella and Fideuà comes down to personal preference, as both dishes originate from Spain and are beloved for their rich flavors and comforting textures.
Here, I’ll provide recipes, preparation tips, and calorie estimates for both dishes to help you decide which one might be “better” for your taste.
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Paella Vs Fideua
Let’s go with the Paella
Paella is a traditional Spanish rice dish from Valencia. It’s typically made with a variety of proteins and seasoned with saffron and other herbs.
In a large paella pan, heat olive oil and brown the chicken and chorizo. Add shrimp towards the end just to get some color. Remove proteins and sauté onions, garlic, and bell peppers. Add tomatoes and cook until the mixture caramelizes slightly.
Return the proteins to the pan, add rice, paprika, and saffron, stir to coat the rice. Pour in stock, distribute everything evenly. Simmer without stirring until rice is al dente and liquid is absorbed.
Place mussels and peas on top, cover with foil, and cook until mussels have opened. Rest and Serve: Let it sit for a few minutes after cooking. Serve with lemon wedges.
Do not stir the paella after adding the rice to achieve the coveted crispy bottom layer, known as ‘socarrat’.
Properly season with saffron for the authentic flavor and color.
Approximately 600-700 calories per serving.
Read here how to make Paella
Rice: Short-grain, like Bomba or Arborio, 2 cups
Chicken: Bone-in pieces, 500 grams
Seafood: Shrimp and mussels, 200 grams each
Chorizo: Sliced, 150 grams
Peas: 1 cup
Bell Peppers: Sliced, 1 cup
Onion: Diced, 1 large
Garlic: Minced, 3 cloves
Tomatoes: Diced, 1 cup
Saffron: A pinch
Paprika: 1 teaspoon
Chicken Stock: 4 cups
Olive Oil
Lemon Wedges: For serving
Let’s go with Fideua
Fideuà is similar to paella but uses noodles instead of rice, typically thin noodles like vermicelli.
Sauté the seafood briefly in olive oil just until colored. Remove and set aside. In the same pan, cook onions and garlic until soft. Add tomatoes and paprika.
Add noodles to the pan and stir to coat with the tomato mixture. Pour in fish stock and bring to a simmer. Add saffron and return the seafood to the pan, distributing evenly. Cook until the noodles are tender and the stock is absorbed.
Let it rest for a few minutes, then serve directly from the pan.
Monitor the liquid closely as fideuà can absorb more quickly than expected. Achieve a slight crust on the bottom, similar to paella’s socarrat, for added texture.
Approximately 500-600 calories per serving.
Read here how to make Fideua
Noodles: Fideuà or angel hair pasta broken into 2-inch pieces, 2 cups
Seafood: Shrimp, squid, and mussels, 200 grams each
Fish Stock: 4 cups
Tomato: Grated, 1 large
Garlic: Minced, 3 cloves
Onion: Finely chopped, 1 large
Saffron: A pinch
Paprika: 1 teaspoon
Olive Oil
Conclusion Paella or Fideua
Choosing between Paella and Fideuà would depend on rice or noodles. Both dishes are flavorful, festive, and rooted in Spanish culinary tradition, making them perfect for gatherings. We prefer the Paella taste and it’s the one that we usually cook at home.
Whether you opt for the earthy, robust flavor of paella or the lighter, distinctive bite of fideuà, both dishes offer a delightful dining experience.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.