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This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Picture of cover of recipe book


Language: Spanish

Description: A noodle dish in which fine, vermicelli-like noodles replace the rice. Sitting in a good sofrito for a few hours before the final preparation means that this dish will take only minutes to cook, unlike the paella which it resembles. This means that fish and shellfish such as clams, mussels, prawns (US: shrimp) and and so on will be lightly and perfectly cooked, rather than slightly rubbery as they sometimes are in paella. At its best, fideuà is one of the great dishes of Spain. Various regions lay claim to the this dish, but Valencia probably wins.

Fideuà de mariscos being cooked by a visiting Valencian to the market of Villefranche de Rouergue in Aveyron

Pronounced: fee-deh-WAH
Ethnicity: Spanish
Most frequent country: Spain
Most frequent region: Valencia in Levant

See places: Spanish food and cuisine, Levante, Valencia

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