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Fideuá del senorito or senoret. Fideuà del senyoret

Fideuá del senorito or senoret. Fideuà del senyoret

people icon For 4 euro icon € 5.2 /pers. calories icon 255 kcal/100g


  • 300g. thick noodles no. 4
  • 8 shrimp
  • 150g. mussels (already cooked)
  • 100g. peeled shrimp
  • 150g. squid rings
  • Half cuttlefish (already cleaned)
  • 2 cloves of garlic
  • Saffron
  • Salt
  • Extra virgin olive oil

This recipe is analogous to that known as “senyoret” or el senorito rice , typical of the Valencian community. The ingredients are practically the same, except that here we substitute rice for thick noodles. This peculiar name comes from the fact that the young men had to have their seafood (prawns, prawns) peeled, so that they would not have to work at mealtime. And the truth is that it is appreciated when it arrives at the table, that everything comes ready to enjoy the fideuá .

Video of the young man’s fideuá

Origin of the fideuá del senorito

Fideuá is a recipe of Valencian origin that has spread to all areas of the country, becoming one of our most popular and well-known dishes . It is traditionally prepared with noodles, vegetables, fish, seafood and  fish broth , although the thickness of the noodles and ingredients can vary depending on the area. The most traditional ones are cooked with the thinnest noodle, but for this one with meat I have opted for a thick noodle, which absorbs all the flavor of the broth.

Following the most typical Valencian style, you can find on the Blog the well-known fish and seafood fideuá , the chicken and rabbit fideuá , the squid and shrimp fideuá or the clams and mussels . Dishes with noodles are synonymous with success at home, and for example noodles with clams is one of the most visited recipes on the blog. With a good product and in 30 minutes we have one of those dishes that leave a mark in our memory.

Recipe for the Señoret fideuá

Preparation of the base of our fideuá del Señoret

  1. First, we are going to prepare the broth or “fumet”, and then cook the noodles with a rich substance. We peel the shrimp. We put the heads and tail carcasses in a saucepan, add a splash of olive oil and sauté over high heat. So that its juice is released. We add half a liter of water, and cook over medium/low heat. Let it be done while we prepare the rest of the recipe.
  2. In a paella (or wide, flat casserole), pour a good splash of extra virgin olive oil, and heat it. Chop the garlic cloves very finely, add and sauté.
  3. We chop the cuttlefish into small pieces, since it is difficult for it to cook and this way it will be more tender. We can leave the squid rings whole or cut them in half, if they are large. We add to the paella, cooking over medium heat for about 3-4 minutes. The cuttlefish needs some time to soften.
  4. Now it’s time to add the noodles. We mix with the rest, lower the heat and “cook” them for a couple of minutes. This way they toast lightly, also absorbing the juices from the casserole.

Cooking and preparation of the fideuá

  1. We add the fumet, straining it, to avoid pieces of shellfish carcasses. We mix gently. We add the saffron strands, helping them to dissolve with the hot broth. They will give color and flavor to our fideuá.
  2. We continue adding the shrimp and prawn tails, plus the mussels (already cooked). We distribute them evenly. We salt to taste. We will cook the time indicated by the pasta manufacturer on the package, normally it is 8/10 minutes.
  3. After time, we tested the point of the noodles and the point of salt. We rectify if necessary. If we like the noodles more cooked, we can add a little more broth (or water if not available).
  4. We turn off the heat and cover with a clean cloth, letting it rest for 5 minutes before serving. A final touch so that the noodles absorb the broth, then having an intense flavor when it comes to tasting them.

We can accompany this fideuá with a good aioli , it can be homemade and more purist or with a version with egg that is faster and similar to mayonnaise with a touch of garlic. The two types at your disposal, stay with the one you like the most. Don’t forget to enjoy the fantastic fideuá recipes that we have on the blog.

Tips for a perfect fideuá del Señoret

  • I recommend that you read all the tips and recommendations to make a perfect fideuá . I assure you that with all the notes that will remain in your head, your homemade fideuá will significantly improve.
  • For dishes with rice or noodles, the ideal is to use a “paella” (commonly called a paella pan). A type of casserole that makes preparation more efficient and cooks everything more uniformly. If you don’t have a house, look for a wide, low casserole, the most similar to a traditional paella.
  • The cooking time of the noodles is indicated on the package. During this preparation time we are interested in making them softer and not “al dente”. If you like to taste the fideuá with a spoon, use a little more broth (or water), so that it is brothy.
  • In the ingredients we use already cooked mussels , because you know, you have to serve the young man without the shell. Cooking them is a very simple task, which will take you just 10 minutes. By the way, I recommend that you always use Galician mussels, a guarantee of quality and good flavor.

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