Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Fideuà is Gandia's celebrated culinary invention and the great rival to paella - a seafood pan dish made with thin fideos noodles instead of rice, cooked in fish broth with saffron, smoked paprika, prawns, mussels, and squid in a wide, shallow paella pan. The technique has a critical first step that sets fideuà apart: the dry fideos noodles are toasted in olive oil in the hot pan until golden, developing a deep nutty, almost caramelized flavor before the broth is added. This toasting stage is non-negotiable and transforms what would otherwise be an ordinary pasta dish into something profoundly savory and complex. The pan is traditionally served with a generous dollop of homemade aioli on the side, which is stirred into each individual portion at the table.
Prep
20 min
Cook
35 min
Total
55 min
Servings
4 srv
Difficulty
Medium
Calories
410 kcal
For 4 serving(s)
Per serving
In a large paella pan, heat the olive oil over medium-high heat. Add the dry fideos noodles and toast them, stirring constantly, for 3-4 minutes until they turn golden brown and smell nutty. Remove and set aside.
In the same pan, cook the squid rings over high heat for 2 minutes. Add the finely diced onion, garlic, and red bell pepper. Cook until soft.
Add the grated tomato and smoked paprika to make the sofrito. Cook for 2 minutes.
Pour in the fish broth and add the saffron. Bring to a rolling boil. Season with salt.
Add the toasted noodles back to the pan, distributing evenly. Do not stir. Arrange the prawns and mussels on top.
Cook over medium-high heat for 10-12 minutes until the broth is absorbed. Increase heat in the last 2 minutes for the socarrat. Serve with aioli.
Sign in to rate this recipe.