Traditional Valencian fideuà: step-by-step recipe and secrets of the fire

Seafood cuisine is tradition, memory, a lively fire, and respect for the ingredients. It embodies the deepest roots of the Mediterranean, where sea and land merge in a special dish: fideuà .

Originating in Gandia, this recipe came about by chance, but it has endured on its own merits. Its base is simple: fresh fish, shellfish, a good fish stock, and noodles. However, as with all truly traditional dishes, its preparation requires technique, precision, and absolute control of the heat.

A well-made fideuà isn't just a dish, it's a culinary ritual. And to achieve it, you need a tool that allows you to work safely and precisely—a gas burner that doesn't fail, responds instantly, and adapts to the pace of your cooking. That's where SIDONNIS comes in, considered the best option for cooking this quintessential Valencian recipe.

In this article, you'll discover how to prepare fideuà in its most classic and delicious version, using a butane gas burner like the SIDONNIS . Because when it comes to tradition, every detail counts.

Origin of fideuà

Fideuà was born in Gandia, a port city on the Mediterranean coast of the Valencian Community, at the beginning of the 20th century. Its invention, like many great recipes, was the result of an accident.

The story goes that a ship's cook named Gabriel Rodríguez Pastor was going to prepare arroz a banda for the crew, but upon realizing he had run out of rice, he substituted it with the noodles he had on hand. The result was so delicious that it quickly became popular along the coast and in the port area, and gradually throughout the region. Others believe it originated with the seafaring families of Grao de Gandia.

Since then, fideuà has evolved and been refined, but its seafood essence remains intact. Today, Gandia hosts an international fideuà competition, where chefs from all over the world pay homage to this dish.

👉🏻You can discover the latest competition, the 50th Anniversary of the International Fideuà Competition of Gandia , on our social networks.

Ingredients for 6 people

• Thick noodle no. 4: 500 g
• Cuttlefish or squid and monkfish: 400 g, cleaned and chopped
• Prawns or langoustines: 300-400 g
• Fish stock : 1.8 liters (preferably homemade)
• Onion: 1 medium, finely chopped
• Garlic: 2 cloves, finely chopped
• Crushed tomato: 200 g
• Sweet paprika: 1 teaspoon
• Saffron threads or food coloring
• Extra virgin olive oil: 60 ml
• Salt to taste

Step by step: how to make a perfect traditional fideuà

1. Sear the seafood and cuttlefish. Add oil to the paella pan and add the chopped monkfish and cuttlefish or squid. Brown lightly until the water evaporates and the fish turns pink. Then add the prawns or langoustines and give them a quick stir. Set everything aside for later.

2. The sofrito. With the SIDONNIS burner on medium heat, and the same oil in the paella pan, sauté the garlic and onion for about 5 minutes, stirring. Add the crushed tomatoes and paprika and cook over medium-high heat for 8-10 minutes. When the tomatoes have reduced and the sofrito is thick and uniform, reduce the heat to medium-low.

3. Toasting the noodles. Add the noodles to the paella pan with the still-hot sofrito. Sauté them for 1 minute, stirring constantly. Unlike rice, which shouldn't be touched once spread in the paella pan to ensure even cooking and a good socarrat (crispy bottom layer), noodles do need to be stirred during cooking. Why? Because noodles don't absorb broth in the same way as rice, they need to be thoroughly coated with the sofrito and oil to toast evenly before adding the stock. This initial sautéing —over medium-high heat—activates the aromas of the wheat and enhances the flavor of the final dish. Stirring also prevents the noodles from burning in patches or clumping together. The key is to stir gently, without overdoing it , while maintaining control of the heat at all times. Add the saffron threads and mix everything together so the noodles absorb the flavors and begin to lightly brown.

4. Cooking with the stock. Pour in the hot stock (homemade is best) in a 3.5:1 ratio to the noodles, meaning approximately 1.8 liters for 500g. Bring to a rolling boil for 5 minutes on high heat on the SIDONNIS gas burner , taking advantage of its instant ignition and powerful flame. Then, reduce to medium-low heat and cook for 10-12 minutes, ensuring the stock has evaporated evenly. In a fideuà, unlike a rice paella, the noodles do need to be stirred during cooking, especially in the first few minutes after adding the stock. This is because, due to their size and composition, noodles tend to stick easily to the bottom of the pan if not kept moving. By stirring gently and regularly, you prevent sticking and lumps from forming, promoting even cooking and a loose texture. Furthermore, this technique helps to distribute the broth and heat evenly , especially when cooking over high heat. However, the movement must be controlled: it's not about stirring indiscriminately, but rather guiding the noodles as they cook, ensuring that every part of the dish reaches the perfect point.

5. Add the seafood. When there are 3-4 minutes left of cooking time, place the reserved prawns or langoustines, cuttlefish, and monkfish on top. Distribute them evenly over the surface of the paella.

6. Finishing. When the broth is almost absorbed, turn up the heat for one more minute to create a light crust on the bottom. Let it rest for 5 minutes to allow the flavors to meld and the noodles to finish cooking in the residual heat.

The role of fire: why cooking with the SIDONNIS gas burner makes all the difference

Cooking outdoors, as tradition dictates, requires absolute control of the fire . And for that, there's no better tool than the SIDONNIS butane gas burner .

• Instant ignition and adjustable flame .
• Two independent rings to adapt the intensity and diameter of the heat to your paella.
• Uniform heat distribution .
• Compatible with paella pans up to 70 cm in diameter .
• Robust, safe and elegant design , with a windscreen and thermocouple to maintain uniform flame and heat.

When each phase of cooking requires a different temperature, you need a tool that won't fail.

Final tips for an exceptional fideuà

• Always use homemade fish stock: use prawn heads, white fish bones, and some vegetables (leek, onion, etc.) to create a flavorful and natural base. Keep it warm.
• Outdoor cooking...but safe from the wind!
• Check the pasta for doneness: it should be tender but firm, not overcooked or split. The key is not to stir it during cooking and to respect the cooking times.
• Look for a subtle socarrat.
• Don't mask the flavor with unnecessary ingredients.
• Master the liquid/noodle ratio: for noodle no. 4, the usual ratio is between 3.5-4 parts of fumet for each part of noodle, depending on the type and the power of the fire.

Traditional fideuà is one of the great treasures of Mediterranean cuisine. Simple in ingredients but demanding in technique, it is a dish that rewards the patient cook.

With a good stock, fresh ingredients, attention to timing... and the total control of the fire offered by the SIDONNIS gas burner , you have everything you need to prepare a perfect fideuà, worthy of Gandia and perfect for sharing.

👉 Discover more recipes and tips on our blog and take your rice dishes to the next level.