Fideuà of Gandia - Saborea España

Fideuà of Gandia

Originally fideuà was a simple dish of sailors, it is now part of the menu of restaurants all around the world. It is the quintessential dish of Gandia (the city where the International Fideuà Contest of Gandia and Gastronomy is held annually), and of the region of Safor.



We rinse the fish and vegetables and slice them. In a pan we add virgin olive oil, when it is hot we add the rockfish “morralla” and stir-fry it. Add the vegetables and saute. Add 5 liters of cold water. When it begins to boil foam and leave it for 40 minutes, strain and reserve it for later.

For the Gandia fideuà: place the paella with oil on moderate heat. When it is hot add the prawns and lobsters, sauté a little and reserve them. Add the chopped garlic and the grated onion, when it is saute, add the paprika and the tomato giving it a stir. Add the monkfish, saffron, stir it again and add the fish stock (about 2 liters).

Incorporate the pasta and rectify salt and dye. Keep it the first five minutes at high heat. 10 or 12 minutes for the pasta and in the last three minutes we place the prawns and the lobsters uniformly above until the pasta is cooked. Let stand for 5 minutes. 


    For the broth:
  • 1’5 kg of Rock fish from Gandia fish market
  • 200 gr of tomato
  • 1 Onion
  • 1 ñora
  • 1 leek
  • 1 carrot
  • parsley
  • 100 ml. of Virgin olive oil
  • For the Fideuà of Gandia:
  • 500gr of monkfish/anglerfish
  • 6 red shrimps
  • 6 lobsters from Gandia
  • 200gr of chopped tomato
  • 1 chopped onion
  • 30gr of sweet paprika
  • 600gr of fideuà pasta or noodles No. 3 (see the cooking time on the pasta package)
  • 150 ml of olive oil
  • saffron in strand
  • 1 clove garlic