fideuà de mariscos

/fee-deh-WAH deh mah-REES-kohs/

A noodle dish with shellfish in which fine, vermicelli-like noodles replace the rice. Sitting in a good sofrito for a few hours before the final preparation means that this dish will take only minutes to cook, unlike the paella which it resembles. This means that fish and shellfish such as clams, mussels, prawns (US: shrimp) and so on will be lightly and perfectly cooked, rather than slightly rubbery as they sometimes are in paella. At its best, fideuà is one of the great dishes of Spain. Various regions lay claim to the this dish, but Valencia probably wins.