Gandia, Valencia · Spain
Fideuà
Fideuà is paella’s noodle sibling from Valencia’s coast: short fideus noodles toasted and cooked in fish stock in the same wide pan, finished with alioli. Born on fishing boats, it delivers the same socarrat crust with a different bite.
Approximate, per 1 plate (~350g). Values vary by recipe and portion.
Where it comes from
Invented in the early 20th century in the fishing town of Gandia, near Valencia, when a cook aboard a fishing boat ran short of rice and substituted short noodles in a seafood paella. Legend says the crew preferred the noodle version, and it stuck. Cooked in a paella pan with the thin fideos toasted first, it is served with allioli like its rice ancestors.
Where to eat Fideuà
0 restaurants worldwide serve it.
Cook it yourself
- Fideuà
Paella's noodle sibling from Valencia's coast, fideuà toasts short noodles until nutty then cooks them in fish stock in a wide pan, building the same prized socarrat crust. A dollop of garlicky alioli on top is non-negotiable.