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4–6
Medium
Published 2012
This is an exotic looking dish, even more so if you heighten the redgolden colour with a packet of paella spice mix (Spigol). I first came across fideua in the Casa Sansa Restaurant in Perpignan; it is a seafood paella made with noodles.
Fideu – a kind of vermicelli – are probably a legacy from the Arab world, where they are called rishta, or reshteh, rather than from Italy. Fine noodles have been eaten in the Middle East, for example with a paste of basi