Fideuà
| Fideuà | |
|---|---|
 | |
| Course | Pasta |
| Place of origin | Spain |
| Region or state | Valencia |
| Main ingredients | Vermicelli, white-fleshed fish, crustaceans |
 Cookbook:Fideuà  Fideuà | |
Fideuà (Valencian: [fiðeˈwa]) or Fideuada (Catalan: [fiðəˈwaðə], 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.
The city of Gandia hosts a yearly Fideuà International Contest (now in its 40th edition) which has become a showcase for both the traditional Fideuà recipes and preparation techniques as well as for the more advanced propositions.[4][5]
See also
- Food portal
References
- ↑ La Fideuà de Gandia. Magazín of Generalitat Valenciana (in Catalan)
- ↑ "Fideua". What Am I Eating. Retrieved 2009-08-27.
- ↑ Bittman, Mark (September 24, 2008). "Recipe for Spanish Pasta With Seafood (Fideua)". The New York Times. Retrieved 2009-08-27.
- ↑ "Concurso Internacional Fideuà de Gandía y Gastronomía" Official Contest page (Spanish)
- ↑ "40 Edición del Concurso Internacional de Fideuà y Gastronomía de Gandia" 2014 Edition report (Spanish)
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