Fideuà

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Fideuà
Fideua - xurde.jpg
Type Pasta
Place of origin
Spain
Region or state
Valencia
Main ingredients
Vermicelli, white-fleshed fish, crustaceans
Cookbook:Fideuà  Fideuà

Fideuà (Valencian: [fiðeˈwa]) or Fideuada (Catalan: [fiðəˈwaðə], from fideu, Catalan/Valencian for "noodle") is a dish typical of the Valencian Community, in Spain. It originated in the 1920s in the city of Gandia [1] when thin noodles like vermicelli were used instead of rice in the popular dish paella.[2]

There are many variations of it with different ingredients, but it is usually made with white-fleshed fish and crustaceans,[3] and optionally served with allioli sauce.

The city of Gandia hosts a yearly Fideuà International Contest (now in it's 40th. edition) which has become a showcase for both the traditional Fideuà recipes and preparation techniques as well as for the more advanced propositions.[4] [5]

See also[edit]

References[edit]

  1. ^ La Fideuà de Gandia. Magazín of Generalitat Valenciana (in Catalan)
  2. ^ "Fideua". What Am I Eating. Retrieved 2009-08-27. 
  3. ^ Bittman, Mark (September 24, 2008). "Recipe for Spanish Pasta With Seafood (Fideua)". The New York Times. Retrieved 2009-08-27. 
  4. ^ "Concurso Internacional Fideuà de Gandía y Gastronomía" Official Contest page (Spanish)
  5. ^ "40 Edición del Concurso Internacional de Fideuà y Gastronomía de Gandia" 2014 Edition report (Spanish)