They say that fideuá originated in the coastal region of Safor in Valencia. Alike so many other dishes, the fishermen created it in their boats and cooked it in casseroles. They cooked the stock for the noodles in the casseroles and then added garden produce, lightly fried vegetables and a little white wine. The secret to this excellent recipe is to garnish the dish with king prawns, a detail that gives it an elegant touch. With alioli (garlic mayonnaise), as desired, and well-accompanied with a good wine, this makes one want to return to the beaches of Alicante, Castellón, Murcia and Valencia as soon as possible.
Quick and easy to make: Pour the contents of the can into a saucepan. Heat until it begins to boil. Add the noodles, keep a strong boiling for 10-12 minutes, stirring from time to time depending on your taste. Let it stand for 2-3 minutes.
Allergenic information: Contains crustaceans, molluscs, fish, celery and gluten.
Store in a cool dry place
Net weight of can 820 grams
Weight of rice tub: 150 grams