23 December 2013

How to make an Original Fideua Paella

How to make an original FIDEUA paella from Valencia, Spain

Fideua is originally from Gandia (Spain) and appeared from the hands of a sailor which according to the experts exchanged rice for noodle to see if his skipper liked less and he left something for others.It's very easy to make and it's yummy. Enjoy it and tell us your experience!!

original fideua paella

  • Preparatión time: 10 minutos
  • Cooking time: 35minutos
  • People: 4 dinners


By way of guidance the paella exposed is 6 full rations. Let´s quantify the ingredients for 4 diners whose proportion can multiply to make it bigger:
  • 4 ud. Prawn 
  • 4 ud. Langoustine 
  • 300 gr / 10,58 oz Cuttlefish 
  • 300 gr / 10,58 oz Swordfish 
  • 250 gr / 8,82 oz Mussel 
  • 1 little onion 
  • 2 tomatos 
  • 400 gr rice 
  • 8 tablespoonful oil 
  • Fish broth 
  • 1 little tablespoonful paprika 
  • A pinch of saffron otherwise saffron dye 
  • Salt


Technical Equipment


 A) On this occasion we are going to use portable assemblage, formed by:
1.Paella (pan)

2.Double ring burner

3. Tripod
4. Butane cylinder

B) It can also be used with a fire protected 

more information equipment


photo ingredients fideua www.paellafromvalencia.com
In this case as shellfish and fish we have used: cuttlefish, swordfish, mussels, prawns and langoustine. In fideuá we use noodle instead of rice. 

fideua nº4 www.paellafromvalencia.comThe official noodle of fideuá from Gandia is the noodle nº3, even though it's not a very commercially distributed size. In our case we have chosen a noodle nº4 slightly thicker. Although you can use the noodle from nº0 (which is called fideuá angel hair) up to nº5, according to the diner's taste, we are left with nº3 or nº4.


Add some oil that serves to level the pan ... the oil should be centered.
Add some salt too, and light the fire!

frying fideua www.paellafromvalencia.com
When the oil is hot, add the cuttlefish and the swordfish.
We start to fry


frying 2 fideua www.paellafromvalencia.comAdd the shellfish to fry, once the shellfish get brown, take and keep them. 

frying 3 fideua www.paellafromvalencia.comOnce the shellfish is kept, put fish aside on outside of the pan and add grated or crushed onion, fry for some seconds.


When the crushed onion get brown, add crushed tomato and fry it along with the crushed onion for some seconds. 

On this point, add noodle, stir and add paprika. Fry noodle and paprika along with the fish.


add broth fideua paellafromvalencia.com
Add the broth, we add 1,5 parts of broth for each one of noodle. Season with salt, the amount will go to taste but it is important to note that fish in itself is already salty, you should keep taste during the process. Add saffron and stir to blend. 

season fideua paellafromvalencia.comOn this point we also put the shellfish and mussel that will be placed decorating the paella. Strong heat up to start to boil. Fire is essential in this process, the aim is that at 12 minutes noodles are cooked.
Key, if noodle's size change must take into account that the cooking time will vary. A larger size more time and vice versa.


After 12 minutes of cooking, the noodles should be cooked, let rest and ready to eat.
Keep in mind that fideuá should be mellow, not soupy nor dry.

final fideua paellafromvalencia.com

 you can also download pdf récipe or play in video:

DO YOU TRY IT? we are to help you!!

1 comment:

  1. First paella hardly ever goes perfect. We are here to help you, If you have questions you can ask us.

    La primera paella casi nunca sale perfecta, nosotros estamos aquí para ayudarte, si tienes dudas pregúntame.

    La première paella presque jamais va tres bien, nous sommes ici pour vous aider, si vous avez des questions me demander.


Thanks for your comments//Gracias por tus comentarios