Fideuà: How a Fishermen’s Improvisation Became Gandia’s Signature Dish

Fideuà is a Spanish seafood dish that looks a little like paella.

The main difference is that it uses noodles instead of rice.

People say fishermen near Gandia invented it when they had seafood but no rice for lunch.

They broke spaghetti into smaller pieces and cooked it in fish stock.

Over time, cooks and restaurants changed the dish into a more carefully defined recipe.

Traditional fideuà often includes monkfish, prawns, langoustines and number 4 noodles.

It is cooked in a wide, shallow pan so the noodles absorb the stock.

Garlic sauce called allioli is usually served on the side.

Different parts of Spain make their own versions, but Gandia still considers its recipe the benchmark.