The Delicious Pasta Version of Paella
Fideuá is a typical Mediterranean dish, originally from the Valencia region, but also very popular in Barcelona and other coastal areas of Spain. Similar to paella, fideuá was created by fishermen in the region in the 20th century. The story goes that, instead of using rice, as in paella, they used pasta (fideus in Catalan) to prepare the dish, with the aim of using the most common ingredients in local fishing, such as fish and seafood.
The dish was created accidentally by a cook who, when trying to make paella, realized that he had no rice, so he replaced it with pasta. Originally, the dish was prepared with fish, but over time it began to include shellfish such as shrimp, squid and mussels, becoming a popular variation of paella, with a distinct flavor due to the noodles absorbing the seasoning and broth.
Fideuá is traditionally cooked in a paella pan and served in generous portions, often accompanied by alioli, a garlic and olive oil sauce. In Barcelona, fideuá is considered a delicacy of local cuisine and is much appreciated by both locals and tourists who want to taste the rich Mediterranean cuisine.
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