Traditional Spanish recipes from the region of Valencia.
Its local name is “Fideuá”
One of the key fish dishes in the Region of Valencia (Spain). Legend has it that fishermen created this recipe, a close cousin to the seafood paella, by replacing rice with noodles.
However, the secret to a good fideuà is in the preparation of the stock, made from fish (leftovers or rock fish) which infuses this dish with all its flavour and creates a strong reaction one way or the other in anyone who tries it.
This is one of the main dishes in Gandia (Region of Valencia), which holds the International Fideuà Competition every year.
- 500 gr fish (small fresh fish of the day)
- 500 gr tuny fish diced
- 375 gr fideuá pasta (short, thick hollow noodles)
- 250 gr baby squid
- 6 cloves garlic
- 3 strips sweet red pepper
- 2 dried red pepper pods
- 1 piece tomato
- extra virgin olive oil
- Boil the small fish in water with a little oil and two cloves of garlic over a low heat.
- Strain off the fish stock.
- Discard the small fish.
- Lightly fry the dry red pepper pods, then the tomato and the strips of red pepper.
- Crush the dry red pepper pods, plus the garlic, in a mortar, season to taste and reserve.
- Optionally, flour the tunny, fry lightly and reserve.
- Tip the oil used for frying into a paella pan.
- Stir the uncooked noodles around in this oil for a few minutes over a low heat.
- Add the crushed red pepper pods, the saffron and baby squid and stir around the pan a few times.
- Add the fish stock and leave to boil for 15-18 minutes.
- Just before it is done, add the red pepper strips.
- The noodles, when done, should be just turning soft.