Help with Fideua

[Manuell Alvarez]

Hola Amigos,

According to my Spanish translator program, Fideua, is pronounced "feed de wa".
This word was first introduced to me from the TV show, "Made In Spain", where the great Asturian Chef, Jose Andres, made what is described to be a popular and delicious Spanish paella from the Valencia region of Spain made with. fideos, vermicelli noodles. This pronounciation sounds French to me; however, I was reared outside the traditional Spanish culture and did not learn to speak Spanish. Jose used pork short ribs and Norwegian lobster in his dish along with the trinity of Spanish cooking, olive oil, Saffron, and pimenton.

I am a great admirer of Jose, and have down loaded several of his free recipes, includung the one for empanadas. I look forward to a time when I can travel to Washington, DC, to dine on authenic Asturian food prepared in one of his restuarants. Hopefully, I will by then know how to correctly pronounce the word so that I will not embarass anyone, including me.

Manny

[Art]

José Andrés is Asturian, but I don't think he limits himself to Asturian dishes. The word "fideua" is actually Valencian (similar to Catalan), so it's possible that it does sound more like French!

You can read a little about fideua here:
http://en.wikipedia.org/wiki/Fideu%C3%A0
http://spanishfood.about.com/od/maincou ... Fideua.htm

------------------------------------

Aunque José Andrés sea asturiano, no creo que se limite a los recetas asturianas. La palabra "fideua" es realmente valenciana (similar al catalán), ¡así que es posible que suena más como el francés!

Se puede leer un poco sobre fideua aquí:
http://en.wikipedia.org/wiki/Fideu%C3%A0
http://spanishfood.about.com/od/maincou ... Fideua.htm

[Bob]

The Asturian word for these noodles is fidéu. This was my father's and my grandparent's word and pronunciation. You can search for the word at http://www.academiadelallingua.com/dicc ... /index.php for more information.

[Maestro Tomberi]

José Andrés is a very successful chef in the US (not my favourite, though), who promotes mostly the tapas culture and the Spanish cuisine in general lines.

Despite hailing from Mieres, he is mostly influenced by the cuisine of Cataluña, since there is where he spent most of his time since childhood and where he started his career as well.

Now, to what concerns the preparation of the fideuá it's very similar to the paella, with the difference that absorption time here is shorter.