Adventurous American eaters have all surely enjoyed a great paella, but have you ever tried fideuà?
The Mediterranean specialty is a similar seafood dish that celebrates bright and refreshing flavors with stick-to-your-ribs heft, but instead of rice, fideuà is made with delicious pasta.
It’s a signature dish at Kōbo, New York City’s contemporary Mediterranean restaurant, inspired by chef Ruben Rodriguez’s travels in the region. The menu boasts a variety of sharable plates and starters, but its the seven handmade pastas, of which the fideuà is one of the most popular, that really bring Kōbo to greatness.
Luckily, you don’t have to travel to Spain or even NYC to get a taste of chef Rodriguez’s delightful fideuà because he’s graciously shared his recipe with our readers below.
It’s mostly about the technique with this one, and chef says a paella pan is an absolute must. Don’t let that scare you, though, because fideuà is also all about having some fun!
Visit Kōbo in New York City and online for more delicious dishes and inspiration.
Photography by: Courtesy of Kōbo