Fideuà
Fideuà was reputedly created by a fisherman's cook who ran out of rice and substituted noodles, inadvertently inventing a Valencian classic.
A Valencian seafood dish similar to paella but made with short noodles instead of rice, cooked in a rich seafood broth until the noodles absorb all the flavour.
Ingredients
Method
Toast noodles briefly in oil in a wide paella pan until lightly golden. Set aside.
Sauté onion and tomato to make a sofrito base.
Return noodles to the pan, add stock and saffron, and simmer without stirring for 12-15 minutes.
Nestle seafood into the noodles in the final 5-8 minutes to cook through.
Avoid stirring once the broth is added — like paella, fideuà develops a prized crispy base if left undisturbed.
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