Fideuà and Fideuà Negra (pasta from Valencia province, cooked like paella).

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Fideuà (pasta from Valencia province, cooked like paella), Casa Emilio, Gandía (Valencia). 
The dish is said to have been created in 1930 on a boat by a young fisherman/cook from Gandía.  
Photo by Gerry Dawes©2011 / gerrydawes@aol.com.

Fideuà negra (black pasta in Catalan) is a riff on paella negra or arrós negre (rice made black by squid ink).  It is usually served with aioli.  

Fideuà negra, colored and flavored with squid ink, at Restaurante Nemesio in Madrid.
Photo by Gerry Dawes©2011 / gerrydawes@aol.com.

 

My fideuà negra with squid and bay scallops with lime-cilantro aioli on the side. 
Photo by Gerry Dawes©2011 / gerrydawes@aol.com.

And here are a couple of other versions of arrós negre and fideuà negra from restaurantes around Spain (Casa Nemesio, Madrid; Azahar, Valencia; Can Majó, Barcelona) and an excellent modern stylized version of fideuà negra from Terrance Brennan's Picholine in New York. 

Chef Terrance Brennan's fideuà negra with squid ink, shrimp and alioli, Picholine, NYC, May, 2011. 
Photograph by Gerry Dawes©2011. Contact gerrydawes@aol.com.


Fideuà slide show

(Double click on images to enlarge.)

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About Gerry Dawes

   

Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand “Cinéfilos y Gourmets” (Cinephiles & Gourmets) prize in 2009 in Getxo (Vizcaya) and received the 2009 Association of Food Journalists Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià. 

In 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by star chef José Andrés. 

". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts, October 2009. 

Trailer for a proposed reality television series on wine, gastronomy, culture and travel in Spain.

Experience Spain With Gerry Dawes: Customized Culinary, Wine & Cultural Trips to Spain & Travel Consulting on Spain


Gerry Dawes can be reached at gerrydawes@aol.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@gmail.com