A Valencian-Catalan coastal dish where thin fideos noodles replace rice in a paella-style preparation, cooked with shrimp, mussels, and squid in a saffron-tomato broth until the noodles develop a crispy socarrat bottom.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Heat olive oil in a paellera. Sear shrimp and squid over high heat for 2 minutes. Remove and set aside.
-
2
In the same oil, sauté garlic briefly, add grated tomato and pimentón. Cook 5 minutes until deep red.
-
3
Add fideos noodles and toast them in the sauce for 2 minutes, stirring to coat.
-
4
Pour in hot fish stock with dissolved saffron. Bring to a boil, then simmer for 8 minutes.
-
5
Nestle shrimp, squid, and mussels into the noodles. Cook 5 more minutes until mussels open and noodles have absorbed the broth.
-
6
Increase heat for the last minute to develop a crispy socarrat on the bottom. Serve with aioli.
Did You Know?
Fideuà was allegedly invented by a fisherman from Gandía whose crew preferred noodles over rice — he substituted fideos and a legend was born.
Chef's Notes
Equipment Tips
- paellera or wide shallow pan
- ladle
Garnishing
lemon wedges, parsley
Accompaniments
The Story Behind Fideuà
Fideuà was born in the 1930s in the fishing port of Gandía, Valencia. According to local legend, a cook aboard a fishing boat substituted noodles for rice to prevent the captain from eating more than his share. The dish quickly spread along the coast and is now a beloved alternative to paella.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!