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Where can I get fideua?

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Perhaps the best dish I had from my recent trip to Barcelona was fideua in squid ink with seafood. Does anywhere in Manhattan make the dish? (Or perhaps Brooklyn if not?)

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  1. Casa Mono has a version with chorizo and clams. It's pretty good there.

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    Casa Mono
    52 Irving Place, New York, NY 10003

    1. I'd like to try this dish in NYC too.

      La Nacional prepares it ... so does Mercat, Novo, and Amalia.

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      Mercat
      45 Bond Street, New York, NY 10012

      La Nacional
      239 W 14th St, New York, NY 10011

      1. The very best FIDEUA in NY : at Socarrat Paella Bar (19st bet 7av and 8av)

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        Socarrat
        259 W 19th St, New York, NY 10011

        1 Reply
        1. re: beanyc23

          I've had it here and really enjoyed it as well.

        2. had excellent fideua at merkat negre in williamsburg. i believe that their original resto is in NYC though.

          1. Good news, you can now get decent fideua at EL QUINTO PINO in Manhattan. It's in Chelsea, 29th and 8th or 9th Ave, I think. Google it. It's truly tasty, very fish brothy, and comes with traditional garlic sauce. It's their best dish.

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            El Quinto Pino
            401 W 24th St, New York, NY 10011

            1. I am sort of a maniac about Fideua. I have been going to Spain for 25 years and for a loooooong time it was unavailable anywhere in the US. I used to bring back the noodles whenever I went and make my own.

              Just be careful, many restaurants call it Fideua, when in fact they are serving Fideos. I do not know what you had in Barcelona, even in Spain they interchange the two. Fideo are short vermicelli like noodles. Fideua are very small hollow elbow macaroni.

              I think that Socarrat actually serves both, but in different preparations. Casa Mono serves fideos.

              You can buy both at Despana.

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              Despana
              408 Broome St, New York, NY 10013

              Casa Mono
              52 Irving Place, New York, NY 10003

              Socarrat
              259 W 19th St, New York, NY 10011

              3 Replies
              1. re: sushiman

                I had read about the preference for elbows, but couldn't remember where. The Catalan Wiki article on Fideuada specifies fideus perla.
                Based on this picture
                http://elmarronglace.blogspot.com/201...
                it appears that these noodles have a smaller diameter than the common American elbows (or Mexican coditos).

                1. re: sushiman

                  I may have found the right noodles, almost 2" long, hollow, smaller diameter than common American elbows. They are from southern France (Aix en Provence), with Arabic labeling, found in an multi-ethnic Indian grocery.

                  1. re: paulj

                    Nope. Too long. Despana has them and they are the only source in the City.

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                    Despana
                    408 Broome St, New York, NY 10013

                2. To obsess further about fideua: is the authentic fideua in Spain made with short vermicelli-like egg noodle threads, or is it the narrow-gauge macaroni elbows?

                  At the Spain grocery store Despana (NYC), I bought something labelled FIDEUA, it was elbows (hollow). However, in Valencia, Spain, the fideua I had in restaurants were threads (not hollow). At El Quinto Pino, their fideua are threads.

                  I find that threads are tastier, but it's a matter of individual preference.

                  My current favorite kind of threads to use for fideua are the kind I found in Valencia supermarkets. Ironically, they are made in Alsace, France, and are known as cheveux d'anges, from a manufacturer called Valfleuri. They're short threads of vermicelli egg noodles. Nothing like "angel hair" or capellini.

                  Does anyone (say from Valencia, Gandia, or Catalonia) here know which is the more authentic pasta to use with fideua? Thank you!

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                  Despana
                  408 Broome St, New York, NY 10013

                  El Quinto Pino
                  401 W 24th St, New York, NY 10011

                  2 Replies
                  1. re: AlexH1980

                    I was taught about Fideua 26 years ago on Ibiza by a bunch of Basques and it was the elbows. The fideo did not even get mentioned. The small macaroni replicate the size of rice and cook the same way. But I have seen both in Spain.

                    BTW, El Rey de Fideua, Manuel who has a restauarant on Ibiza, Can Salinas only uses the elbows. His mom taught me how to cook it. If you ever go to Ibiza go there. It is as addictive as crack and considered the best in Spain.

                    http://www.reydelafideua.com/

                    1. re: sushiman

                      Thanks, El Rey de Fideua looks awesome! Someone said on Wordreference, when I Googled it:

                      "The main difference between catalan fideuĂ  and valencian fideuĂ  is that the catalan one uses very small and thin noddles, and the valencian one uses thick noodles."

                      Hm...