Fideuà is another specialty native to Valencia. At its heart is sofregit, a caramelized combination of onion and tomato that serves as the foundation of the dish. It’s a hearty meal, and the crispy noodles offer a nice contrast in texture to the fish.

Serves: 4 to 6

Bring fish stock to a boil in a large pot, add saffron, and remove from heat. In a large sauté pan on medium, add oil. When oil is shimmering, add onions and a healthy pinch of salt and pepper, and sauté for 10–12 minutes. Add tomatoes and sauté for 4 minutes. Add garlic and paprika and sauté for 1 minute. Season shrimp, add to pan, and sauté for 1 minute. Add fideo and fish stock. Cook for 10 minutes and then add mussels. Cook for another 7 to 10 minutes, until pasta is tender but not mushy. Place pan in broiler and cook for 2 to 3 minutes, until fideo is brown and crispy. Sprinkle with parsley, lemon juice, and serve.