A classic Valencian dish, the fideua is the lesser known, but equally delicious, cousin to the iconic paella. History tells us that fideua (FEE-DE-WA) owes its creation to a ship cook’s attempts to dissuade a greedy sailor from eating all the paella by substituting the rice with pasta noodles to make it less appetizing. What resulted was a delicious variation and 90 years later this dish is still a Spanish favourite. Join Spanish Chef Marc Albalate at South Melbourne Market’s La Central for a glass of cava (Spanish sparkling wine) before touring the Market, choosing fresh ingredients and sharing stories as you make your way to The Neff Market Kitchen where you will learn to make a classic fideua, step-by-step. Marc will also show you how to make a couple of delicious tapas for any occasion: deep-fried crumbed oyster with gazpacho and jamón and pan fried chistorra (pork belly chorizo) with quail egg on toast. To finish it all off, the classic Spanish dessert membrillo con queso, sticky and sweet quince paste served with nutty, sheeps milk manchego cheese. Buen Provecho!
NOTE: This class goes for 2.5 hours. It will commence with a 30 minute tour starting at La Central (Stall 45, corner Coventry street and the Centre Aisle) followed by a 2 hour Cooking Class in The Neff Market Kitchen.
