Fideuás. 101 recetas

A book built around noodles as the heart of every dish, rooted in the tradition, diversification and evolution of the fideuá. It is the first book in the world published as a collection of more than a hundred fideuá recipes, making it a great guide for enjoying some very distinctive fideuás.

The fideuá is a traditional dish with more than a century of history that has become an emblematic dish of Spanish gastronomy, a dish with its own identity found across every region, although, as with all recipes, there tend to be different versions. Here too the saying applies that everyone has their own way of doing things.

Over the years, the fideuá has evolved and diversified, since it is not all shellfish and fish; tastes and daring, as well as allergies or intolerances to shellfish, have given rise to the most varied fideuás. Now, in any restaurant that prides itself on cooking this dish, it is rare not to find on its menu fideuás made with different shellfish, various fish, assorted meats, mushrooms or vegetables.

All these dishes can easily be reworked into their rice-based counterpart.

This book is written in Spanish.