FideuĂ
From Wikipedia, the free encyclopedia
FideuĂ | |
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Pasta | |
Place of origin: | |
Spain | |
Region or state: | |
Valencia | |
Main ingredient(s): | |
Vermicelli, white-fleshed fish, crustaceans | |
Recipes at Wikibooks: | |
FideuĂ | |
Media at Wikimedia Commons: | |
FideuĂ |
FideuĂ (Valencian: [fiĂ°eËwa]) or Fideuada (Catalan: [fiĂ°ÉËwaĂ°É], from fideu, Catalan/Valencian for "noodle") is a dish typical of the Valencian Community, in Spain. It originated in the 1920s in the city of Gandia [1] when thin noodles like vermicelli were used instead of rice in the popular dish paella.[2]
There are many variations of it with different ingredients, but it is usually made with white-fleshed fish and crustaceans,[3] and optionally served with allioli sauce.
See also
- Food portal
References
- â La FideuĂ de Gandia. MagazĂn of Generalitat Valenciana (in Catalan)
- â "Fideua". What Am I Eating. Retrieved 2009-08-27.
- â Bittman, Mark (September 24, 2008). "Recipe for Spanish Pasta With Seafood (Fideua)". The New York Times. Retrieved 2009-08-27.
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