A few years ago I ate at ViDa by Lorentes, Nottingham’s fourth favourite tapas joint, and was struck by one of the evening’s specials: fideuà. The restaurant’s owner took our orders that night, and was thrilled to hear that I already knew of the dish, a Valencian recipe that essentially recreates a seafood risotto using short strands of pasta in place of rice.
Ideas with Legs #8: Poulet Yassa
Ideas with Legs #8: Poulet Yassa
Ideas with Legs #8: Poulet Yassa
A few years ago I ate at ViDa by Lorentes, Nottingham’s fourth favourite tapas joint, and was struck by one of the evening’s specials: fideuà. The restaurant’s owner took our orders that night, and was thrilled to hear that I already knew of the dish, a Valencian recipe that essentially recreates a seafood risotto using short strands of pasta in place of rice.