Fideuás

A book based on noodles as the axis of all its dishes, with roots in the tradition, diversification and evolution of fideuá. It is the first book in the world published with a compilation of more than a hundred fideuá recipes, resulting in a good guide to enjoy very unique fideuás. Fideuá is a traditional stew that is more than a century old and has become an emblematic dish of Spanish gastronomy, a dish with its own identity that has spread throughout all regions, although, as with all recipes, there are usually different versions. Here also applies that of "every teacher has his booklet." Over the years, fideuá has evolved and diversified, since not everything is shellfish and fish, because tastes and daring, as well as allergies or intolerances to shellfish, have given rise to the most diverse fideuás . Now, in any restaurant that boasts of cooking this dish, it is strange not to find fideuás made with different shellfish, different fish, different meats, mushrooms or vegetables on their menu. All these dishes are easily convertible to their namesake cooked with rice.