Spanish Seafood Pasta Soup

Recipe created by: Albert Bevia

Looking to satisfy your Spanish Mediterranean food craving? This Spanish Seafood Pasta Soup, or Sopa de Fideos Marineros, recipe has got you covered. Sweet Smoked Spanish Paprika, saffron threads, and shrimp are just some of the mouthwatering ingredients that will leave you craving for seconds (or thirds).

Spanish Seafood Pasta Soup Recipe


  • 2 tbsp extra virgin olive oil 35 ml
  • 1 small onion
  • 5 cloves garlic
  • 2 carrots
  • 1/2 tsp sweet smoked Spanish paprika 1.25 grams
  • 1/2 tsp dried thyme .5 grams
  • 2 tomatoes
  • 5 cups fish broth 1200 ml
  • 1/4 tsp saffron threads .17 grams
  • 1 cup Spanish fideos (small cut spaghetti) 5 oz / 115 grams
  • 2 cod fillets 8 oz / 225 grams each
  • 1/2 lbs raw medium sized shrimp (peeled & deveined) 225 grams
  • pinch sea salt
  • dash black pepper
  • fresh parsley


  1. Heat a stock pot with a medium heat and add in the olive oil

  2. In the meantime, finely chop the onion, roughly chop the garlic and cut the carrots (peeled) into small bite-sized pieces

  3. Add the cut ingredients into the stock pot with the hot oil, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the paprika and thyme, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer without mixing

  4. Once the grated tomato has slightly thickened, about 4 minutes, add in the broth and saffron, turn it up to a high heat and give it a gentle mix

  5. While the broth is heating, add the cod fillets over paper towels and pat dry, then season with salt & pepper and cut into bite-sized pieces, also add the shrimp over paper towels and pat dry, then season with salt & pepper

  6. Once the broth comes to a boil, add in the fideos (pasta), mix every 1 to 2 minutes

  7. About 2 minutes before the pasta is cooked al dente, add in the cod and shrimp, mix together, then place a lid on the pan and lower to a low-medium heat, simmer for 2 to 4 minutes or until the seafood is cooked through, then remove from the heat

  8. Transfer into shallow bowls and garnish with fresh parsley, enjoy!

    This recipe was created by Albert Bevia, a Spanish food blogger at Spain On A Fork