Spanish Noodle Paella

In Spain, a paella made with noodles instead of rice is called fideua. Add shrimp and clams and it’s called fideua de gambas y almejas. Add cannabis-infused olive oil and you can just call it fantastico.

Whatever you call this delicious one-dish dinner, it’s a balanced mix of seafood and pasta, accentuated with a flavourful blend of seasonings, including fennel, garlic, saffron, chili, tomato and lemon.

Recipe by Chef Ronnie Fishman, words by Devon Scoble.

20 min
1 hr


2 cups water, divided

1/4 tsp saffron threads, crumbled

3 tbsp olive oil

1 medium onion, finely chopped

1 red chili, finely chopped

1 fennel bulb, finely sliced

4 tbsp chopped fresh Italian parsley, divided

2 large garlic cloves, chopped

1 lb tomatoes, seeded, chopped

1 tbsp tomato paste

1 tsp sweet paprika

3 8-oz bottles clam juice

10 oz cappellini or spaghetti pasta, broken into 1-inch pieces (about 2 1/3 cups)

I lb small clams

18-20 uncooked large shrimp, peeled, deveined (keep shells)

1 lemon, zest only

cannabis-infused olive oil as desired

**Reserve any clean vegetable scraps from preparation, such as parsley stalks, onion skins, etc.


Place 1 tablespoon water in a cup or small bowl and mix in saffron. Heat oil in large saucepan over medium heat. Add onion, chili, fennel, 3 tablespoons of the parsley and garlic. Sauté until onion is lightly browned, about 4 minutes. Mix in tomatoes. Simmer until almost all tomato juices have evaporated, about 3 minutes. Stir in tomato paste, paprika, and saffron mixture. (Sauce base can be made 1 day ahead, if you wish; cover and chill.)

In a large pot, sautee shrimp shells in one tablespoon of olive oil over medium-high heat, until they turn pink. Add clam juice and bring to boil over medium-high heat for 20 minutes (add any vegetable scraps you may have from your prep). Strain and reserve broth.

Preheat oven to 350°F. Toss the noodles with 1 tablespoon of olive oil and spread onto a sheet pan. Toast until golden brown (about 4-5 minutes).

Heat sauce base in a paella pan or very large skillet over medium heat. Add noodle pieces; stir 1 minute. Add 3 cups broth mixture; bring to boil, stirring occasionally.

Reduce heat and simmer until noodles are almost tender, about 7 minutes. Mix in clams and 1 cup water. Cover and cook until clams open, about 5 minutes; discard any that do not open. Mix in shrimp. Cover and simmer about 6 minutes, until shrimp is just cooked through (it will be plump and pink), adding water by 1/4 cupfuls if paella is dry. Uncover and simmer until noodles are tender, about 3 minutes. Season with salt and pepper and sprinkle with 1 tablespoon parsley.

Plate in individual bowls and top each serving with a desired amount of cannabis olive oil and lemon zest.

Note: The recommended cannabis infusion dosage is a suggestion. Cannabis dosing can be complicated and is entirely based on your tolerance and desired potency. To learn why, read our guide to cooking with cannabis. Please proceed with caution by eating a portion and waiting an hour or two before any more. Enjoy!
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