Fideuà (dialectal pronunciation of the
Valencian
Valencian () or Valencian language () is the official, historical and traditional name used in the Valencian Community (Spain), and unofficially in the El Carche comarca in Murcia (Spain), to refer to the Romance language also known as Catal ...
word ''fideuada'' "large amount of noodles" from Hisp. Ar. ''fidáwš''
) is a seafood dish originally from the coast of
Valencia
Valencia ( va, València) is the capital of the autonomous community of Valencia and the third-most populated municipality in Spain, with 791,413 inhabitants. It is also the capital of the province of the same name. The wider urban area al ...
that is similar to
paella
Paella (, , , , , ) is a rice dish originally from Valencia. While non-Spaniards commonly view it as Spain's national dish, Spaniards almost unanimously consider it to be a dish from the Valencian region. Valencians, in turn, regard ''paella'' ...
, and even more so to
arròs a banda
Arròs a banda ( Valencian term for ''rice on the side'', translated as ''Arroz a banda'' in Spanish) is a dish of rice cooked in fish stock, typical of the coastal area of Alicante (and, per extension, in most of the Valencian Community), Spai ...
, but with pasta noodles instead of rice. Its main ingredients are pasta noodles (often hollow), fish (
rockfish
Rockfish is a common term for several species of fish, referring to their tendency to hide among rocks.
The name rockfish is used for many kinds of fish used for food. This common name belongs to several groups that are not closely related, and ca ...
,
monkfish
Members of the genus ''Lophius'', also sometimes called monkfish, fishing-frogs, frog-fish, and sea-devils, are various species of lophiid anglerfishes found in the Atlantic and Indian Oceans. ''Lophius'' is known as the "monk" or "monkfish" ...
,
cuttlefish
Cuttlefish or cuttles are marine molluscs of the order Sepiida. They belong to the class Cephalopoda which also includes squid, octopuses, and nautiluses. Cuttlefish have a unique internal shell, the cuttlebone, which is used for control of ...
,
squid
True squid are molluscs with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder Decapodiformes, though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fittin ...
), and shellfish (''
Squilla mantis
''Squilla mantis'' is a species of mantis shrimp found in shallow coastal areas of the Mediterranean Sea and the Eastern Atlantic Ocean: it is also known as "pacchero" or "canocchia". Its abundance has led to it being the only commercially fished ...
'', shrimp, crayfish). It is seasoned mainly with lemon.
History
The invention of fideuà is attributed to a picturesque story. Gabriel Rodríguez Pastor, (''Gabrielo'' from a kiosk in the port district of Grau in
Gandía
Gandia ( es, Gandía) is a city and municipality in the Valencian Community, eastern Spain on the Mediterranean. Gandia is located on the Costa del Azahar (or ''Costa dels Tarongers''), south of Valencia and north of Alicante. Vehicles can acc ...
), worked as a cook on a boat and Juan Bautista Pascual (''Zábalo''), was the youngest man on 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
Arròs a banda ( Valencian term for ''rice on the side'', translated as ''Arroz a banda'' in Spanish) is a dish of rice cooked in fish stock, typical of the coastal area of Alicante (and, per extension, in most of the Valencian Community), Spai ...
, 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 to harbor restaurants such as the "Pastaora House", where they cooked the first "fideuades". The dish became distinctive and essential in the area.
Characteristics
Just like paella, it is cooked in a special wide and flat frying pan, also called ''paellera'', although there are other traditional variants made in a casserole.
The pasta is sautéed in stock, rather than boiled.
Gandia
Gandia ( es, Gandía) is a city and municipality in the Valencian Community, eastern Spain on the Mediterranean. Gandia is located on the Costa del Azahar (or ''Costa dels Tarongers''), south of Valencia and north of Alicante. Vehicles can acc ...
is the birthplace of fideuà, and in this city of
La Safor
Safor () is a '' comarca'' within the province of Valencia, Spain. The capital is the city of Gandia, but also includes the towns of Oliva, Piles and Daimús, among others. The beach area of Gandia, La Platja, is well known for its wild nightl ...
region there is an annual competition where the best cooks try to prepare the best fideuà.
See also
*
List of noodle dishes
*
List of seafood dishes
This is a list of notable seafood dishes. Seafood dishes are food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Many fish or ...
*
Pancit choca
''Pancit choca'' is a Filipino black seafood noodle dish made with squid ink and ''bihon'' (rice vermicelli). It originates from Cavite, Philippines, and is originally known as ''pancit choca en su tinta'' in Caviteño Chavacano. It is also ...
References
*
:es:Fideuà
Differences between Fideua and paella
{{DEFAULTSORT:Fideua
Valencian cuisine
Pasta dishes
Seafood dishes