Fideos With Calamari Recipe

All you need is 30 minutes for this traditional Spanish pasta

Fideos is the original one-pan pasta. It's the Spanish cousin of risotto, in which thin pasta is swapped in for the rice. Here, a simple list of ingredients is turned into a boldly flavored seafood meal. He enjoys including squid ink for a blackened version, but the dish will still be delightfully briny without it. If you do go that route, add the ink when you add the calamari in step three.

Recipe adapted from Mario Batali, La Sirena, New York, NY

Fideos With Calamari
5 from 29 ratings
Chef Mario Batali's seafood fideos is a six-ingredient dish that comes together in 30 minutes. Get the recipe on Tasting Table.
Prep Time
Cook Time
to 6 servings
Total time: 25 minutes
  • ¼ cup olive oil, plus more for drizzling
  • 1 pound fideos or angel-hair pasta, broken into 2-inch pieces
  • 4 cups fish stock, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound cleaned calamari, cut into ½-inch pieces
  • Chopped parsley, for garnish
  1. In a large skillet, heat the olive oil over medium heat. Add the pasta and cook, stirring constantly and carefully, until well browned, 6 to 8 minutes.
  2. Add 2 cups of the fish stock and bring to a boil. Season with salt and pepper. Once the pasta has softened, add the remaining 2 cups of stock and cook until al dente, 4 to 5 minutes.
  3. Add the calamari and cook until tender, 1 to 2 minutes. Adjust the seasoning with salt and pepper. Remove from the heat and drizzle with more olive oil, garnish with parsley then serve.
Calories per Serving 458
Total Fat 12.5 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Cholesterol 177.7 mg
Total Carbohydrates 59.6 g
Dietary Fiber 2.8 g
Total Sugars 2.1 g
Sodium 743.3 mg
Protein 25.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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