Fideuà de Navajas

# Fideuà de Navajas

Fideuà de navajas is a Spanish seafood dish that represents a refined variation of the traditional Valencian fideuà. Originating from the coastal regions of eastern Spain, particularly around Dénia, this dish substitutes short noodles (fideos) for rice while featuring razor clams (navajas) as its primary protein.

## Characteristics and Preparation

The dish is distinguished by its use of thin, short pasta strands cooked in a flavorful seafood broth, creating a texture that falls between paella and pasta. The razor clams are typically arranged atop or incorporated into the noodle base, their delicate, briny flesh providing a luxurious contrast to the toasted, slightly crispy noodles that form at the bottom of the pan—a prized element known as the socarrat.

A great version of fideuà de navajas balances several elements: the noodles must achieve proper texture without becoming mushy, the broth should be deeply flavored from seafood stock, and the razor clams must be fresh and cooked just enough to remain tender. The dish often incorporates garlic, saffron, and sometimes aioli as finishing touches.

## Notable Preparation

Chef Quique Dacosta, whose restaurant operates in Dénia, has been instrumental in elevating this dish to fine dining status, demonstrating how traditional Valencian techniques can be refined while maintaining their essential character.

## Regional Variations

While fideuà de navajas is most closely associated with Dénia and the surrounding Costa Blanca region, variations exist throughout Spain's Mediterranean coast, with different shellfish and local ingredients substituted according to seasonal availability and regional preference.