Course Pasta
Place of origin Spain
Region or state Valencia
Main ingredients Vermicelli, white-fleshed fish, crustaceans
Cookbook: Fideuà  Media: Fideuà

Fideuà (dialectal pronunciation of the Valencian/Catalan word fideuada "large amount of noodles") is a seafood dish originally from the coast of Valencia which is similar to paella, and even more to arròs a banda, but with noodles instead of rice. Its main ingredients are: pasta noodles (usually hollow), fish (rockfish, monkfish, cuttlefish, squid), and shellfish (Squilla mantis, shrimp, crayfish). It is seasoned mainly with lemon.


The invention of fideuà is attributed to a picturesque story. Gabriel Rodriguez Pastor, (Gabrielo from a kiosk in the port district of Grau in Gandía), worked as a cook in a boat and Juan Bautista Pascual (Zábalo), was the youngest man in the boat and his assistant. According to Gabriel's family, the boat captain loved rice and the rest of sailors almost never received their full portion of arròs a banda, the dish that the cook usually prepared. Trying to find a solution for the problem, the cook had the idea of using noodles instead of rice to see if the result was a little less appetizing for the captain.

The invention was liked, and fame of the dish spread though harbor restaurants such as the "Pastaora House," where they cooked the first "fideuades." The dish became distinctive and essential in the area.


Just like paella, it is cooked in a special wide and flat frying pan, also called paella, although there are other traditional variants made in a casserole.

Gandia is the birthplace of fideuà, and in this city of La Safor region there is an annual competition-contest where the best cooks try to prepare the best fideuà.


Currently, various skill competitions for chefs are done in preparing fideuá.

See also


    This article is issued from Wikipedia - version of the 10/24/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.