Missy Frederick is the Editorial Director for Eater’s dining team. She has covered the D.C. restaurant industry since 2007, offers expertise in business reporting and regional American dishes, and ...

Where in L.A. can I get fideua? I don’t want paella. Growing up Cuban I have eaten plenty of rice, and there is something special about the sauce gooping up with the vermicelli — although don’t get me ...

To the list of beliefs about paella that are not ironclad, add the most obvious: It must be made with rice. Fideua (pronounced FID-a-wah), a dish associated with Valencia — where paella supposedly ...

Fideua is a close cousin of paella, served in bodegas along the Mediterranean coast of Spain. But instead of finicky bomba rice, fideua (say it fid-ay-wa) is made with broken, toasted pasta. This ...

Cook's notes: Double this recipe if you like. You can substitute, or add, other shellfish or use chicken breast, thighs or wings if you wish. Preliminaries: You will need a large paella pan or skillet ...

Bullfight executive chef Ryan Shields came by the studio to put together one of their most unique tapas inspired dishes, Squid Ink Fideua. Using a Paella Pan: Toast the Fideua Noodles in Olive Oil ...