Picture this: you see a paella tray on the table. But then you glance down at your half-filled plate, and you realize you already got a serving of white rice to balance out everything else you got. You think “Too much carbs,” and you reluctantly skip the Spanish dish; hoping that you still have room for another round at the noche buena table. “Maybe I’ll get it then.”
But what if you don’t have to? What if you can have white rice and still taste the flavors you crave in a paella? Introducing the fideuà, a Catalan dish that’s very similar to paella, except it uses cut spaghetti-like pasta (“fideos“) instead of rice.
To be clear, fideuà isn’t necessarily a pasta dish in the traditional sense. Unlike Italian pasta, the spaghetti used in fideuà is first slightly toasted over oil, then cooked in small amounts of broth added gradually as it’s absorbed. The best part—you’ll often find pieces of pasta that are crisp, giving it a nice crunchy contrast in texture.