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Fideuà de Gandía

Serves 4 to 6 Entree pasta, Pasta & Rice

Fideuà de Gandía

Fideuà de Gandía, a cherished staple of Gandía in Valencia, is a dish woven into the fabric of everyday life. Often made without a written recipe, it embodies the intuitive cooking of Spanish home kitchens, where generous portions and straightforward seasoning reign. The dish reflects the region's deep connection to the sea, featuring a bounty of seafood that speaks to the coastal bounty of its origin.

The taste is a savory medley, where the sweetness of ripe tomatoes and the smoky warmth of sweet pimentón embrace tender morsels of monkfish, shrimp, and squid. Saffron threads lend a golden hue and subtle floral notes, while ñora peppers add depth. A drizzle of olive oil and a touch of alioli complete the dish, inviting diners to savor its rich, comforting flavors.

Ingredients

  • 400 gfideo noodles — short hollow fideuà pasta
  • 300 gmonkfish — cut into chunks
  • 300 gshrimp — shell on
  • 200 gsquid — cut into rings
  • 2ripe tomatoes — grated
  • 2ñora peppers — soaked and scraped
  • 1 pinchsaffron threads
  • 1 tbspsweet pimentón
  • 1 Lfish stock — hot
  • 100 mlextra virgin olive oil
  • alioli — to serve
  • to tastefine sea salt

Method

  1. Begin by heating 100 ml of extra virgin olive oil in a wide, shallow casserole over medium-high heat. Add 300 g of monkfish, 300 g of shrimp, and 200 g of squid, ensuring they are cleaned and cut into bite-sized pieces. Sauté the seafood until it turns opaque and lightly golden, which should take on a firm texture and a slight caramelization. Remove the seafood from the pan and set aside, leaving the flavored oil in the casserole.
  2. In the same casserole, add 400 g of fideo noodles to the remaining oil. Stir the noodles continuously over medium heat until they turn a rich golden brown, which will enhance their flavor and help them remain separate in the final dish. Be attentive to the color change, as this step is crucial for the characteristic taste and texture of the fideuà.
  3. While the noodles are toasting, prepare the sofrito by grating 2 ripe tomatoes and soaking 2 ñora peppers in warm water until they soften. Once the peppers are soft, remove the seeds and finely chop them. Add the grated tomatoes and chopped ñora peppers to the toasted noodles, stirring to combine and allowing the mixture to cook until the tomatoes have reduced and the flavors meld together, creating a fragrant base.
  4. Sprinkle 1 tbsp of sweet pimentón and a pinch of saffron threads over the noodle mixture, stirring well to incorporate the spices evenly. This step will infuse the dish with a deep color and a warm, earthy aroma.
  5. Pour 1 L of hot fish stock into the casserole, ensuring it covers the noodles completely. Return the cooked seafood to the pan, distributing it evenly among the noodles. Bring the mixture to a gentle simmer, stirring occasionally, until the noodles are just tender and the liquid is mostly absorbed. The fideos should be plump and the dish should have a cohesive, yet slightly moist texture.
  6. Remove the casserole from the heat and let the fideuà rest for a few minutes. This brief resting period allows the flavors to settle and the noodles to absorb any remaining liquid. Serve the fideuà warm, accompanied by alioli on the side, allowing each person to add it to taste.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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