Fideua
The fideuá (in Valencian fideuada or, colloquially, fideuà) is a dish originating from Gandía (Valencian Community, Spain) which is made in a similar way to paella, although based on noodles instead of rice. Its main ingredients are: thin or thick pasta noodles, whitebait broth, fish —monkfish or another fish with consistent meat is usually used—, and shellfish such as cuttlefish and prawns. It can be seasoned with aioli and tomato.
Origin
The best-known version of the origin of the fideuá narrates that it arose as a result of Gabriel Rodríguez Pastor, cook on a fishing boat in the port of Gandía, changing his recipe for arroz a banda and, instead of making it with rice, added noodles to your fish broth. This change was due to the fact that the skipper of the boat in which he worked was a fan of rice and often left his sailors without the corresponding ration of it. For this reason, the chef Rodríguez Pastor decided to change the rice for noodles.
Another version attributes the origin to Emilio López Bonías in Gandía in the fifties.
This culinary invention was very popular and spread to the restaurants in the city of Gandía, thus popularizing the fideuá.
Features
Like paella, it is made in a container also called paella, that is, in a wide, flat frying pan, although other traditional variants made in a casserole are cited.