Place of origin
Region or state
|Vermicelli, white-fleshed fish, crustaceans|
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  when thin noodles like vermicelli were used instead of rice in the popular dish paella.
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. 
- La Fideuà de Gandia. Magazín of Generalitat Valenciana (in Catalan)
- "Fideua". What Am I Eating. Retrieved 2009-08-27.
- Bittman, Mark (September 24, 2008). "Recipe for Spanish Pasta With Seafood (Fideua)". The New York Times. Retrieved 2009-08-27.
- "Concurso Internacional Fideuà de Gandía y Gastronomía" Official Contest page (Spanish)
- "40 Edición del Concurso Internacional de Fideuà y Gastronomía de Gandia" 2014 Edition report (Spanish)
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