Catalan Chicken Fideuá


This Catalan chicken Fideuá is similar to paella, but made with vermicelli instead of rice. Easy to make, with a perfect socarrat, chicken and vegetables.

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Catalan chicken Fideuá
Veronique van Ohmydish

Made by Véronique

Published at 2023-07-13, this recipe is for 4 people and takes 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 13-07-2023

45 minutes 4 people Main course
Catalan chicken Fideuá


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  • 400 grams of vermicelli
  • 400 grams of chicken breast
  • 2 garlic cloves
  • 2 tomatoes
  • 1 red pepper
  • optional: 1 green pepper
  • 1 litre chicken stock
  • 2 teaspoons paprika
  • 2 teaspoons ground turmeric, or use saffron for the colour
  • 2 bay leaves
  • a handful of fresh parsley
  • salt to taste
Catalan chicken Fideuá ingredients
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Kitchen equipment

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  • chopping board & chef’s knife
  • oven
  • oven-proof paella pan
  • wooden spoon

Catalan Chicken Fideuá

45 minutes 4 people Main course

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Preparation - 15 minutes

Peel and finely chop the garlic cloves. Remove the seeds from the pepper and cut it into small dice. Remove the cores from the tomatoes then coarsely chop the tomatoes. Wash the parsley and roughly chop it.

Remove any excess fat and sinew from the chicken fillets and cut them into bite-sized pieces. Preheat the oven to 180 degrees celsius or 355 fahrenheit.

Catalan chicken Fideuá
Catalan chicken Fideuá

Finishing the Catalan chicken Fideuá - 30 minutes

Heat a dash of oil in the paella pan and briefly sauté the garlic. Add the tomato pieces and sauté for a few minutes longer, until the tomatoes are cooked.

Add the chicken pieces and fry these for a few minutes. Then add the diced pepper and cook for a few minutes more. Add the turmeric, paprika and bay leaves, and cook briefly.

Stir in the vermicelli along with a handful of fresh parsley and a good pinch of salt. Pour in the chicken stock and let it boil over high heat. Make sure everything is evenly distributed in the pan, and that the vermicelli is covered by the stock.

As soon as half of the chicken stock has been absorbed by the vermicelli, place the paella pan in the oven. The fideuá is ready when the stock has been fully absorbed and the top and bottom have become crispy (this is called the socarrat).  

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Catalan Chicken Fideuá: frequently asked questions

What is socarrat?

Socarrat is a crispy crust, which gives extra texture to a paella. It is also called quemada.

What kind of vermicelli is used in a fideuá?

You can use different types of vermicelli. There are varieties which are specifically for fideuá; these are slightly thicker than standard vermicelli. Thin vermicelli is also called angel hair pasta.