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| Course | Pasta |
|---|---|
| Place of origin | Spain |
| Region or state | Valencia |
| Main ingredients | Long pasta, white-fleshed fish,crustaceans |
Fideuà (dialectal pronunciation of theValencian wordfideuada "large amount of noodles" from Hisp. Ar.fidáwš[1]) is a seafood dish originally from the coast ofValencia that is similar topaella, and even more so toarròs a banda, but with pasta noodles instead of rice. Its main ingredients are pasta noodles (often 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 Rodríguez Pastor, (Gabrielo from a kiosk in the port district of Grau inGandía), 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 ofarròs 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 to 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, calledpaella (the word for "frying pan" in Catalan language), although there are other traditional variants made in a casserole.
The pasta is sautéed in stock, rather than boiled.[verification needed]
Gandia is the birthplace of fideuà, and in this city ofLa Safor region, there is an annual competition where the best cooks try to prepare the best fideuà.
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