Fideuà is a Valencian seafood dish made with short, thin noodles (fideos) instead of rice, cooked in a wide, shallow paella pan with a savory fish broth, squid or cuttlefish, shrimp, clams, and often monkfish. The noodles absorb the stock and are sometimes finished under a broiler to crisp the top layer.

Traditionally served with a side of alioli (garlic mayo), fideuà is a staple along Spain’s eastern coast, particularly in Gandía and the Valencian Community, where it was originally created by fishermen.

Unlike paella, fideuà focuses exclusively on seafood and noodles, offering a rich yet delicate alternative to rice-based dishes.

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