Fideuà de Ravalistan

Fideuà is a Valencian dish similar to paella but made with pasta. We used thin Pakistani pasta and added Lebanese Toum garlic sauce for a cross-cultural dish as vibrant as El Raval in Barcelona.

This was thrown together with things we had on hand. We started with a  sofrito of onions, padron peppers, and red bell pepper.

We added super-thin roasted Pakistani pasta; apparently the pasta is used as a breakfast during Ramadan.

We broke it up a bit and added fish stock sufficient to cook. We stirred in some corvina fish we'd cooked before the sofrito, and some peas. To finish, we added dollops of Toum, and insanely garlicky mayonaise-like sauce where the only emulsifier is the garlic (no egg).

It was authentic in only in spirit, and tasted great -- bold, rich, and filling -- there were no left-overs.