Quick One Pan Pasta Paella

Publish date:
Updated on
Quick One Pan Pasta Paella


Go from pan to plate in 30 minutes with this fish and pasta dish. Fideua is a popular Spanish-Iberian Peninsula dish made from toasted pasta instead of rice. Toasting the pasta for a couple of minutes brings out a delicious toasted wheat flavor and cuts your cooking time in half. You can serve this directly from the pan at the table, or transfer to a platter.



  • Duration
  • Cook Time
  • Prep Time
  • 4 to 6Servings


  • 1 tablespoon extra virgin olive oil
  • 1 pound dry spaghetti, broken into 2- to 3-inch pieces
  • 2 roasted red peppers, sliced
  • 1 medium red onion, thinly sliced
  • 4 garlic cloves, minced
  • ½ cup canned diced tomatoes, or 3 fresh tomatoes, diced
  • 1 heaping tablespoon smoked paprika (pimenton)
  • Pinch of crushed red pepper
  • Pinch of saffron threads
  • 4 (6-ounce) halibut or cod filets, cut into 2-inch chunks
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Garnish: lemon slices and chopped flat leaf parsley


1. Heat evoo in a large sauté pan over medium heat. Add pasta and cook, stirring occasionally, for 1 to 2 minutes, until most of it is toasted. 

2. Add peppers, onion, garlic, tomatoes, paprika, red pepper, saffron, fish, salt, and pepper to the pan with the pasta. Add 4 cups of water, cover, and cook for 15 to 20 minutes, until water is absorbed.

3. Carefully serve from pan or transfer to a platter. Garnish with lemon slices and fresh parsley. Serve immediately.