Fideuà is a seafood dish originally from the coast of Valencia that is similar to paella, and even more so to arròs a banda, but with pasta noodles instead of rice.
Its main ingredients are pasta noodles, fish, and shellfish.
It is seasoned mainly with lemon.
The invention of fideuà is attributed to a picturesque story.
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 dish became distinctive and essential in the area.
Just like paella, it is cooked in a special wide and flat frying pan, called paella.
Gandia is the birthplace of fideuà, and in this city of La Safor region, there is an annual competition where the best cooks try to prepare the best fideuà.
The pasta is sautéed in stock, rather than boiled.
The invention was liked, and fame of the dish spread to harbor restaurants.