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.