Gandia fideua is an emblematic dish of Valencian cuisine, combining the richness of the Mediterranean Sea with local culinary tradition. This guide will help you prepare this delicious dish in your own kitchen, following the traditional recipe.

Origin of Fideua

Fideua originated in the port of Gandia, on a boat called Santa Isabel. According to tradition, it was born when a sailor tried to prepare paella and realised he had no rice. As an alternative, he used noodles, giving rise to this unique and tasty dish.

Preparing Gandia fideua

Ingredients for 6 People

  • 500 g of langoustines

  • 300 g of prawns

  • 600 g of monkfish in pieces

  • 600 g of number 4 noodles

  • 1 large onion or 2 small onions, finely chopped

  • 2 garlic cloves, chopped

  • 200 g of grated fresh tomato

  • 1 teaspoon of sweet paprika

  • 1 pinch of powdered or infused saffron

  • 150 g of extra virgin olive oil

  • 2 litres of fish stock

Preparing the Fish Stock

  • Prepare a sofrito with onion, celery, leek and tomato.

  • Add a spoonful of paprika and saute briefly.

  • Add the fish, preferably rock fish, and water.

  • Let it boil for 15 minutes.

  • Remove from the heat, add a little more water and boil briefly again.

Preparing the Fideua

  • Lightly saute the seafood in a paella pan and set aside.

  • In the same pan, saute the onion until translucent.

  • Add the chopped garlic and saute briefly.

  • Add the monkfish and saute.

  • Add the grated tomato and paprika, cooking everything together.

  • Add the noodles and saute them lightly.

  • Pour in the hot fish stock, approximately 2 parts stock to 1 part noodles.

  • Cook over high heat for 8-10 minutes.

  • Reduce the heat and cook for another 8 minutes.

  • Add the reserved seafood and cook over low heat for another 5-6 minutes.

  • Let it rest for a few minutes before serving.

Tips for an Excellent Fideua

  • Use number 4 noodles, which are ideal for absorbing flavour while keeping their texture.

  • The fish stock is essential: avoid boiling it too much so it keeps its best flavour.

  • Fideua should be juicy but with loose noodles, not sticky.

  • Serve with lemon slices so each diner can adjust the flavour to their taste.

Recipe Video

If you prefer to watch the recipe on video, here is a step-by-step tutorial:

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