Fideuà is the Spanish noodle dish traditionally cooked in a wide, shallow pan and associated with Valencia.
The dish originated on the Valencian coast and resembles paella, but it uses short noodles instead of rice. Fideuà is commonly prepared with seafood such as squid, cuttlefish, prawns, and monkfish, together with fish stock and seasonings.
According to the commonly told origin story, fishermen in the port of Gandia began using noodles in place of rice when preparing a communal meal at sea. The dish later became known as fideuà and spread through Valencian cuisine.
Fideuà is often served with allioli, a garlicky emulsion. It should not be confused with ordinary noodle paella: its defining feature is the use of noodles cooked in a paella-style pan and stock.