Fideuá is one of the great dishes of Mediterranean cuisine: toasted noodles, a rich *sofrito* (sautéed base), and a good broth. This fideuá recipe is a vegetarian version where mixed mushrooms replace seafood and Mūn Natural Kombucha takes the place of white wine in the *sofrito*. It provides clean acidity, with no added sugars or fruity notes that would compete with the mushrooms. Original recipe by @ma_petite_bouchee.
What is *fideuá*
Fideuá is a dish originating from Gandía (Valencia) that was born at the beginning of the 20th century, when fishermen replaced the rice in *paella* with noodles. It is cooked in a wide, shallow *paella* pan, with short, hollow noodles (*perla*) that absorb the broth and are dry-toasted before adding the liquid. The result is a dry, golden noodle with all the flavor of the *sofrito*.
Its classic version includes seafood (shrimp, cuttlefish, monkfish). In this recipe, we swap seafood for mixed mushrooms and white wine for kombucha: a hearty vegetarian dish with the same technical structure as traditional *fideuá*.
Ingredients (4 servings)
- 200 g *fideuá* noodles (No. 2 or *perla*)
- 150 ml Mūn Natural Kombucha
- 650 ml vegetable broth
- 350 g mixed mushrooms (button, shiitake, portobello)
- ½ *pak choi* cabbage
- 1 onion
- 2 cloves garlic
- 2 cubes *salmorreta* (Valencian sauce of garlic, tomato, and dried red pepper)
- 1 stalk lemongrass (optional)
- Extra virgin olive oil
- Salt and pepper to taste
- Chopped chives for garnish
Step-by-step preparation
- Toast the noodles. Heat the *paella* pan with a drizzle of oil. Add the dry noodles and stir them over medium heat until they achieve a uniform golden color (2-3 minutes). Remove them and set aside on a plate. This step is key: toasted noodles maintain their texture and don't clump together.
- Sauté the base. In the same *paella* pan, add a little more oil. Sauté the minced garlic and onion (*brunoise*) over medium heat. When translucent, add the *salmorreta* cubes and break them up with a spoon. Cook for 5-6 minutes until the *sofrito* is dark and concentrated.
- Add mushrooms and kombucha. Add the chopped mushrooms to the *paella* pan. Increase the heat and sauté for 2 minutes. Pour in the 150 ml of Mūn Natural Kombucha and let it reduce for one minute to evaporate some of the liquid and concentrate the flavor.
- Add vegetables and broth. Add the chopped *pak choi* and lemongrass (optional). Pour in the hot vegetable broth and distribute the ingredients well throughout the *paella* pan. Season with salt and pepper.
- Incorporate the noodles. Distribute the toasted noodles evenly. Do not stir them from now on: *fideuá* is cooked without stirring, like a dry rice dish. Cook over medium-high heat for about 8-10 minutes, until the broth has almost completely evaporated.
- Optional *socarrat*. In the last 1-2 minutes, increase the heat to create a golden layer at the bottom (*socarrat*). Watch carefully to prevent burning.
- Rest and serve. Remove from heat, cover with a clean cloth, and let rest for 5 minutes. Serve directly from the *paella* pan with chopped chives on top and, if desired, a little *alioli*.
Times
| Stage | Duration |
|---|---|
| Preparation (chopping and measuring) | 10 min |
| Noodle toasting | 3 min |
| Sofrito | 6 min |
| Cooking | 10 min |
| Resting | 5 min |
| Total | 34 min |
Why we use Mūn Natural Kombucha in *fideuá*
Mūn Natural Kombucha does not undergo a second fermentation with fruit or herbs. It is the cleanest variety in the range: green and black tea fermented with SCOBY, with no added flavors. Its profile is pure acidity, slightly vinegary, with tea notes.
In *fideuá*, it replaces white wine with a clear advantage: it provides the same acidity to degrease the *sofrito* and enhance the mushrooms, but without alcohol and without the fruity notes that a kombucha with red berries or flowers would have. It is the variety that best integrates into savory traditional dishes: rice dishes, *sofritos*, stews, and vinaigrettes.
Pairing and accompaniment
*Fideuá* calls for something fresh alongside it. Serve with homemade *alioli* (vegan or traditional), a green salad with a citrus vinaigrette, and, to drink, a well-chilled Mūn Natural Kombucha in a wine glass: the same kombucha used in the *sofrito* as a clean and refreshing drink for the dish. It also works with Mūn Ginger if you want an additional spicy kick.
Variations
- With seafood (not vegetarian): add 200 g peeled shrimp and 150 g chopped cuttlefish to the *sofrito* before the mushrooms.
- Gluten-free: substitute wheat noodles with rice or corn noodles. Slightly reduce the broth (gluten-free noodles absorb less).
- Spicier: add a dried chili pepper to the *sofrito* or serve with *salsa brava* on top.
- With pumpkin: add 200 g small diced pumpkin along with the mushrooms. It adds sweetness and color.
- With artichokes: substitute or complement the mushrooms with 4 artichokes quartered.
- Fully vegan: use vegan *alioli* for serving and verify that the *salmorreta* does not contain animal ingredients (some commercial brands do).
Common mistakes
- Not toasting the noodles well. If the noodles are not golden, the *fideuá* loses flavor and the noodles soften. Toast over medium heat and stir them to brown evenly.
- Excess broth. *Fideuá* is a dry dish. If you add too much broth, the noodles become clumpy and soupy. It's better to start with less and add if necessary.
- Stirring during cooking. As with *paella*, once the noodles are added, do not stir. Moving the dish breaks the uniform cooking and prevents the *socarrat*.
- Uneven heat. If only the central area cooks, the edges will remain raw. Move the *paella* pan in circles over the heat or use a diffuser.
- Skipping the resting period. The 5 minutes of resting allow the noodles to finish absorbing the broth and settle the flavor. Do not skip them.
Frequently Asked Questions
What noodles should I use for *fideuá*?
Pearl noodles (No. 2 or No. 4) are traditional: short, hollow, perfect for toasting and absorbing broth without breaking.
Can I use flavored kombucha instead of Natural?
Natural is the most neutral and integrates best into *sofritos*. A kombucha with red berries or flowers would add sweetness and fruity notes that do not pair well with mushrooms. Stick to Natural for savory dishes.
Does kombucha add alcohol to the dish?
Mūn Natural Kombucha contains less than 0.5% alcohol, and when cooked, this residual alcohol evaporates in seconds. The dish becomes completely alcohol-free.
How many servings does this recipe yield?
4 generous servings or 6 servings as an appetizer. If you want more, multiply the ingredients while maintaining the 1:3.25 ratio between noodles and broth (200 g noodles : 650 ml broth).
Can it be reheated?
Yes. Reheat in a pan over medium heat with a few drops of broth or water to rehydrate the noodles. Avoid the microwave: the noodles lose texture.
What if I can't find *salmorreta*?
You can make it at home: blend 2 cloves of garlic, 1 rehydrated *ñora* (dried round red pepper), and 2 peeled ripe tomatoes. Or substitute it with concentrated tomato *sofrito* with sweet paprika.
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Original recipe by @ma_petite_bouchee for Mūn Kombucha.
