Chef Isabel
Fideuà Negra Valenciana
Fideuà negra is Valencian, born for the paellera but made with noodles instead of rice: sepia, cuttlefish ink, good fish stock, and the dry finish that makes it the dish.
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Chef Isabel
Rossejat de Fideus
Rossejat de fideus is Tarragona's coastal noodle dish: thin fideos toasted until nut-brown, then cooked dry in fish fumet and served with allioli.
Chef Isabel
Fideos a la Marinera Catalanes
Fideos a la marinera belong to the Catalan coast: thick noodles cooked caldoso, spoonable and glossy, in fish broth with squid, clams, mussels, a dark sofrito, and a little picada.
Chef Isabel
Gurullos de Almería con Conejo y Caracoles
Gurullos de Almería are tiny hand-rolled pasta grains cooked like rice in a rabbit, snail, chickpea, and saffron guiso, with the sofrito cooked low until it turns dark and sweet.
Chef Isabel
Aletría Murciana
Aletría Murciana is Murcia's humble noodle guiso: fine fideos, pork ribs, potato, saffron, and a dark sweet sofrito. Get that base right and the pot knows where it's going.
Chef Isabel
Fideus a la Cassola
Fideus a la cassola are Catalonia's spoony cazuela noodles: pork rib, botifarra, a dark sofregit, and short fideos simmered in broth, then tightened with a garlic-parsley picada.
Chef Isabel
Fideuà de Gandía
Fideuà de Gandía is Valencia's seafood noodle pan: short hollow fideos toasted in olive oil, cooked in strong fish broth, and left alone until the tips stand and catch.
Chef Isabel
Fideus de Vermar
Fideus de Vermar is Mallorca's harvest pot from Binissalem: thick noodles simmered caldoso with lamb, red wine, sobrasada, and a dark sofrito until the broth tastes of the vineyard lunch.
Chef Isabel
Fideos con Almejas a la Andaluza
Fideos con almejas are coastal Andalucía in a cazuela: short noodles, clams, a slow tomato sofrito, and the clam liquor strained clean so the whole pot tastes of the sea.
Chef Isabel
Andrajos Andaluces con Conejo
Andrajos are Andalucía's dough-rag stew from Jaén and Granada: a slow rabbit guiso thickened with torn sheets of flour dough, rolled thin so they cook tender instead of gummy.
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