Invented in Gandia at the very heart of the valencian community & imitated throughout Spain, the fideuà (pronounce fide’wa) is a seafood paella cooked with pastas instead of rice.
Here is everything you need to know about this speciality 100% from Valencia ! Like the paella 😉
History of the fideuà :
The legend has it that, by the beach of Gandia, some fishermen on their boat, the Santa Isabel, wanted to cook a seafood paella with their catch of the day. Having forgotten the rice, they replaced it by pastas (fideus in valencian) and thus was born the fideuà.
You will find two very different versions of the origin of this dish on our Youtube page.
Imprimer la recette
Imprimer la recette
10piecesGambas: or shrimps, according to your means
2,5lFish broth: from rock fish, crabs, monkfish head, ...
Prepare well in advance all your ingredients :
Cut into uniform pieces the monkfish and the cuttlefish & add salt.
Clean the mussels.
Grate the tomatoes manually and throw the skin away.
Think carefully about putting your pan on the stove.
For the broth or « fish fumet » :
For the broth, or « fish fumet », in a pot :
Brown an onion with some olive oil.
Add rock fishes, crabs and the monkfish head in order to fry them too.
Pour three liters of water.
Some add a small leek, one bay leaf & parsley.
Boil for about an hour.
Pour through a strainer to keep only the broth.
Cook the langoustines and the gambas and set them aside from the paella.
Slightly fry the monkfish, and set it aside from the paella.
Fry the cuttlefish and push it to the edges of the paella.
In the center, add the sweet pepper, the parsley and the grated tomatoes, fry gently.
Add the vermicelli & fry them with the rest of the preparation.
Pour 2 l of broth, about twice the volume of pastas.
Add the saffron & properly scatter the ingredients in the paella.
Let it cook on high heat for 8 to 10 minutes.
Pastas should start to appear.
Then add the langoustines, shrimps and monkfish. By pushing them very slightly.
Reduce the heat for the last 8 to 10 minutes.
Finally, always let it rest a few minutes before serving.
If the rice is not cooked enough, you can cover it for at least 5 minutes with aluminium foil, newspapers or a large cloth.
Enjoy your meal !...
Under any circumstances your pastas should be bathed in the broth...
The fideuà is a slightly humid dish, it has to stay smooth.
Variations & tricks of the fideuà recipe :
Variation: some pour the broth, then add the vermicelli. Variation : for shellfish, I advise you to make a mix of langoustines & shrimps, but we also use slipper lobsters or "galères" in French & gambas… Trick : if the fishmonger gives you some big monkfishes heads for your broth, you will find the liver inside. Slightly fry it, with shellfishes, set them aside & add them on the dish shortly before the end… Trick : even if the pastas size n°4 are the closest ones to the diameter of a rice grain, some prefer n°3, slightly thiner, which leave a different mouthfeel... In any case, not thiner...