Market Paella Pan · Noodle Seafood Dish
Fideuà
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It swaps paella's rice for short, thin noodles, supposedly because a boat cook ran out of rice and improvised with pasta instead.
Fideuà cooks short noodles in a wide paella pan with fish stock, squid, and shellfish until the noodles turn golden and slightly crisp on the bottom, finished with a dollop of garlicky alioli. Coastal Valencian market stalls and beachfront kiosks serve it straight from the pan.
Why it's made this way: It's said to have been invented by a boat cook in Gandía who substituted noodles for rice, and it's stayed a distinctly Valencian coastal specialty ever since.
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