Whilst pasta is perceived as an almost exclusively Italian ingredient the people from Valencia have been making the traditional dish of fideua for decades.
This pasta resembles short strands of spaghetti and is used like rice in a paella, paired with a sofrito and seafood to make the classic regional dish.
Whilst pasta is perceived as an almost exclusively Italian ingredient the people from Valencia have been making the traditional dish of fideua for decades.
This pasta resembles short strands of spaghetti and is used like rice in a paella, paired with a sofrito and seafood to make the classic regional dish.
| Nutrition | Per 100g |
|---|---|
| Energy | 1500kJ / 354kcal |
| Fat | 1.3g |
| of which saturates | 0.5g |
| Carbohydrate | 73g |
| of which sugars | 2.3g |
| Protein | 11g |
| Fibre | 4.1g |
| Salt | 0.02g |
4 people
25 minutes
Serves 4
30 mins
Serves 6 as a main dish, or 8 as a side
1 hour
2
30
2
30
6-8 people as an aperitive
30 min
