fide

Fide is a traditional Spanish dish consisting of a thick, flavorful soup or stew primarily made from seafood, rice, and various seasonings. Originating from the coastal regions of Spain, especially Valencia, fide embodies the coastal culinary heritage and is often associated with the Mediterranean diet.

The base of fide typically includes a variety of fresh seafood such as shrimp, squid, mussels, and fish. These ingredients are cooked with garlic, tomatoes, and smoked paprika to develop a rich, aromatic broth. Short-grain rice is traditionally used for its ability to absorb flavors, resulting in a hearty and cohesive dish. Saffron may be added to enhance color and flavor, giving fide its characteristic golden hue.

Fide is generally prepared in a wide, shallow pan called a "paella" pan, which allows for even cooking and the development of a crust known as "socarrat" at the bottom. The dish is simmered until the rice absorbs the broth and the seafood is tender, creating a dish that combines the textures of tender grains and seafood.

Fide is commonly served as a main course and may be accompanied by lemon wedges or fresh herbs. Variations of fide exist across different regions, some with additional ingredients like chorizo or vegetables, but seafood remains the central component.

Due to its roots in coastal culinary traditions, fide reflects a locally sourced, resource-efficient approach to cooking that highlights the natural flavors of the sea. It is celebrated as a communal dish, often enjoyed during family gatherings and festive occasions in Spain.