Fideuà
A seafood noodle dish similar to paella.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Fideuà is believed to have originated in the port of Gandia, near Valencia, Spain, likely in the early 20th century. The precise origin story varies, but the most common involves a resourceful cook on a fishing boat who, running out of rice while preparing paella for the crew, substituted noodles. This accidental invention proved popular and spread throughout the region.
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Fideuà is a popular dish in the Valencian Community and Catalonia, often enjoyed as a celebratory meal or on special occasions. It represents the region's strong connection to the sea and its culinary creativity.
A Coastal Staple
Fideuà is particularly popular in coastal towns and cities, reflecting the abundance of fresh seafood available in the area. It's often served in restaurants overlooking the Mediterranean Sea.
A Variation on Paella
While similar to paella, Fideuà is considered a distinct dish with its own unique character. It showcases the versatility of Valencian cuisine and its ability to adapt traditional recipes.
Communal Dining
Like paella, Fideuà is often enjoyed communally, served directly from the paella pan. This encourages sharing and conversation, strengthening social bonds.
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Fideuà is characterized by its rich seafood broth, toasted noodles, and vibrant Mediterranean flavors.
The dominant flavor is a deep seafood savoriness, derived from a flavorful broth made with fish bones, shrimp shells, and often saffron. Toasted *fideos* (short, thin noodles) provide a nutty, slightly crispy texture that contrasts with the tender seafood. Common ingredients include prawns, monkfish, cuttlefish, clams, mussels, and sometimes chorizo. Garlic, tomatoes, and paprika contribute aromatic and savory layers. Lemon wedges are often served alongside to add a bright acidity that cuts through the richness.
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Toasting the Noodles
Toasting the *fideos* in oil before adding the broth is crucial for developing a nutty flavor and preventing them from becoming mushy. Aim for a light golden brown color.
Making a Rich Broth
A good seafood broth is the foundation of Fideuà. Use a variety of seafood scraps and bones to create a flavorful base. Simmering the broth for at least an hour will intensify the flavors.
Achieving Socarrat
Similar to paella, *socarrat* (the slightly caramelized, crispy layer at the bottom of the pan) is highly prized in Fideuà. This requires careful heat control and a bit of patience. Let the bottom of the noodles crisp up towards the end of cooking, listening for the characteristic crackling sound.
The Right Pan
Use a Paella pan if you have one, the wide pan allows the stock to evaporate evenly and the noodles to toast evenly.
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