Fideuà – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Spain Region / Locale: Gandia Servings: Serves 4
Spain Region / Locale: Gandia Servings: Serves 4Fideuà is a traditional Catalan pasta dish originating from the Valencia region of Spain. It resembles paella but replaces rice with short, thin noodles, creating a unique blend of textures and flavors that capture the essence of Spanish coastal cuisine. Traditionally cooked in a wide, shallow pan called a ‘paellera’, fideuà is often infused with rich seafood flavors, showcasing the bounty of the Mediterranean. This dish is celebrated for its savory and aromatic profile, often including ingredients like saffron, fresh shellfish, and a robust fish broth.
Ingredients
- olive oil – 3 tbsp / 45 ml
- onion – 1, chopped / 150 g
- red bell pepper – 1, chopped / 150 g
- garlic – 3 cloves, minced / 15 g
- tomatoes – 2, grated / 250 g
- fish stock – 4 cups / 960 ml
- saffron threads – a pinch
- fideuà noodles (or small pasta) – 250 g
- mussels – 12, cleaned
- clams – 12, cleaned
- shrimp – 200 g, peeled and deveined
- lemon – 1, cut into wedges
- parsley – 2 tbsp, chopped / 8 g
Instructions
- Heat olive oil in a paellera or a large shallow pan over medium heat. Add the chopped onion and red bell pepper, and sauté until soft.
- Stir in the minced garlic, and cook for 1 minute. Add grated tomatoes, and cook until the mixture thickens.
- Pour in the fish stock and saffron. Bring to a gentle simmer.
- Add fideuà noodles, stirring to spread them evenly in the pan.
- Place mussels, clams, and shrimp on top of the noodles.
- Cook over medium heat for about 15-20 minutes until the noodles are tender and seafood is cooked through. Do not stir.
- Garnish with lemon wedges and chopped parsley before serving.
Substitutions
- fideuà noodles -> broken vermicelli pasta
- fish stock -> vegetable stock
- saffron -> turmeric (for color)
Enhancements in the Next Evolution
- Add saffron earlier in the process to bloom it in the warm stock for more robust flavor.
- Include a pinch of smoked paprika for added depth.
- Finish the dish with a drizzle of high-quality olive oil for enhanced richness.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
