Fideuá
A seafood noodle dish similar to paella.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Fideuá is believed to have originated in the coastal town of Gandia, Valencia, Spain. Legend has it that a cook on a fishing boat created the dish as a substitute for paella when they ran out of rice, or to distract the captain (who loved rice too much and would eat more than his share).
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Fideuá is deeply ingrained in Valencian coastal culture, representing a celebration of seafood and communal dining.
Seafood Heritage
As a seafood-centric dish, Fideuá reflects the importance of fishing and the abundance of fresh seafood in the Valencian region.
Communal Meal
Like paella, Fideuá is often enjoyed directly from the pan, fostering a sense of community and shared enjoyment among family and friends.
Festive Occasions
Fideuá is a popular choice for festive occasions, celebrations, and gatherings along the coast.
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Fideuá offers a rich seafood flavor complemented by a savory and smoky depth, often with bright citrus notes.
The primary flavors come from the seafood broth, which is infused with the essence of various shellfish, fish, and sometimes squid ink. Sofrito (a base of sautéed onions, garlic, and tomatoes) adds sweetness and depth. Smoked paprika contributes a subtle smoky undertone. Saffron, though not always present, enhances the color and adds a delicate floral aroma. Lemon wedges, typically served alongside, provide a burst of acidity to balance the richness.
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Noodle Selection
Use thin, short noodles specifically designed for Fideuá (fideos finos). These noodles stand up well to cooking in broth and develop a desirable crispy texture.
Broth Preparation
A high-quality, flavorful seafood broth is crucial. Consider making your own using shrimp shells, fish bones, and aromatic vegetables for the best results.
Socarrat Creation
The prized 'socarrat' (crispy, caramelized bottom) is achieved by allowing the noodles to slightly toast at the end of cooking. Monitor closely to avoid burning.
Resting Period
Allow the Fideuá to rest for a few minutes after cooking to allow the flavors to meld and the noodles to absorb the remaining broth.
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