|Place of origin||Spain|
|Region or state||Valencia|
|Main ingredients||Vermicelli, white-fleshed fish, crustaceans|
|Cookbook: Fideuà Media: Fideuà|
Fideuà (dialectal pronunciation of the Valencian/Catalan word fideuada "large amount of noodles") is a seafood dish originally from the coast of Valencia which is similar to paella, and even more to arròs a banda, but with noodles instead of rice. Its main ingredients are: pasta noodles (usually[dubious ] 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 Rodriguez Pastor, (Gabrielo from a kiosk in the port district of Grau in Gandía), worked as a cook in a boat and Juan Bautista Pascual (Zábalo), was the youngest man in 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 of arròs 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 though 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, also called paella, although there are other traditional variants made in a casserole.
Currently, various skill competitions for chefs are done in preparing fideuà.