Noticia 2

Fideuà from Gandia is a culinary treasure born in the kitchens of the fishermen of El Grao, a dish with over a century of history that has been jealously guarded by the fishing families of the coast. Unlike paella, here noodles replace rice, absorbing all the flavor of a generous broth enriched with langoustines, prawns, and top-quality monkfish.

INGREDIENTS (6 servings)

• 600 g langoustines
• 250 g prawns
• 600 g monkfish pieces
• 600 g noodles (number 3)
• 2 cloves of garlic, finely chopped
• 200 g
• 1 teaspoon of chopped tomato
• 1 teaspoon of paprika
• 1 grated onion
• 1 pinch of saffron powder
• 150 g of oil
• 2 liters of fish stock

PREPARATION:

Place the paella pan over the heat with the oil. When it is very hot, add the langoustines and prawns, sauté well, then add the garlic, paprika, and tomato, and sauté well. Immediately add the monkfish and sauté briefly. Once this is done, add the stock and when it comes to a boil, add the noodles and simmer over medium heat until they take on a nice color.
FIDEUÁ DE GANDA A traditional dish of the sailors of Grao de Gandia. This dish is over a century old. It was only known among the seafaring families and gourmets of Gandia until the Gandia Tourist Initiatives Center promoted it nationally and internationally through its Fideuà and gastronomy competitions.