Not Your Usual Noodle: Fideos ala Malagueña

9 months ago

fideos ala malaguena

In the community of Andalusia, a top tourist destination called Málaga offers a one-of-a-kind experience for anyone who wishes to enjoy the cultural treasures of Spain. One of its tourist attractions is the fideos ala malagueña, a paella-looking dish that uses pasta instead of the usual rice (fideos literally means noodles in Spanish). Go ahead, make this recipe, and have a taste of  this dish, where Italian staple meets classic Spanish flavors.


Fideos ala Malagueña
Makes 5-6 servings


1 kilo Fresh clams, rinsed thoroughly

3 cups Water

3 Tbsps Olive oil

1 Onion, chopped

3 cloves Garlic, chopped

1 Green bell pepper, sliced into strips

3-4 Tomatoes, chopped

1 Potato, peeled and cut into small dice

1 Shrimp broth cube

¼ kilo Shrimps or baby prawns

  • Ground white pepper, to season

¼ tsp Spanish paprika (pimenton)

  • A pinch of saffron

2 cups Uncooked spaghetti

2 Tbsps Sliced almonds or crushed almonds, pounded into a paste

2 Tbsps Dry white wine

2 Tbsps Chopped fresh parsley


  1. Boil fresh clams with water in a medium saucepot for 3-4 minutes until shells open. Turn off heat then set clams and clam stock aside.
  2. In a wide, heavy-bottomed saucepot, heat olive oil. Sauté onions until soft and fragrant, about three minutes. Next, add garlic and peppers then continue to cook for another minute. Add tomatoes and cook for 8-10 minutes until mixture is mushy.
  3. Add potatoes together with three cups clam stock and shrimp broth cube then bring to a boil. Season with ground white pepper, paprika, and saffron.
  4. Add pasta then spread evenly. Cover pot and simmer for 10-15 minutes. Next, add clams and prawns.
  5. In a separate bowl, combine almond paste with white wine and parsley. Swirl in the almond-wine-parsley mixture into the noodles. Cover and continue cooking for 10-15 minutes more. Dish out and serve on a platter with warm, crusty bread on the side.


NOTE: If not using shrimp broth cube, season with salt.


Recipe by Nina Daza-Puyat, adapted from the book Culinaria Spain
Photographed by Krizia Cruz


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