pideu

Pideu is a term that appears in Iberian culinary contexts, most notably in Valencian and Catalan traditions. It is commonly linked with the noodles used in fideuà, a seafood-based dish that parallels paella.

Etymology and usage vary by region. In some sources, pideu is presented as an alternative spelling of fideu or fideus, the Valencia-Catalan word for small pasta noodles. The forms and meanings may differ in dialects and historical cookbooks.

Preparation and serving: Fideuà is prepared in a wide, shallow pan. The noodles are fried briefly to toast, then simmered in stock with seafood such as shrimp, squid, mussels, and fish, along with saffron or paprika for color. The dish is typically served with lemon wedges and sometimes alioli.

Variations: While seafood fideuà is considered the classic version, there are meat and vegetarian interpretations that substitute vegetables and chicken or rabbit for seafood, reflecting regional tastes and seasonal availability.

See also: fideuà, fideus.