Els Pescadors ★ 4.5
Els Pescadors in Barcelona's Poblenou is the historic plaça-de-Prim seafood room: arroz a banda, suquet, fresh catch from Vilanova fishermen direct.
Fideua is the Valencian-Catalan noodle paella: short fideos toasted dry in olive oil, then cooked in fish stock with squid and seafood until the noodles stand straight.
Fideua emerged in the 1930s on a Valencia fishing boat near Gandia. The crew's cook was making paella and ran out of rice, so substituted dried short fideo noodles. The dish travelled along the Catalan coast and by the 1950s every Mediterranean Catalan-coast town had its own version. The Barcelona reading layers shorter fideo noodles, dry-toasted in olive oil to nutty colour, then a fish-stock simmer with squid, prawns, and rouge fish. The serving comes with aioli on the side to dollop on top. Els Pescadors in Poblenou cooks the most lauded version in the city; the Barceloneta seafront rooms keep close.
3 editor picks for Fideua in Barcelona, ranked by editorial score. All Barcelona signature dishes · Fideua across every city.
Also in: Benidorm, Salou, Valencia.
Can Sole ★ 4.5
Can Sole in Barcelona's Barceloneta has run since 1903, now in the fourth generation: marinera cuisine, lobster paella with socarrat, suquet de peix.
OrderThe lobster paella for two and a starter of bacalla fritters.
TipClosed Sunday dinner and Monday. Book a week ahead for weekend lunches; the paella needs 30 minutes from the kitchen.
7 Portes ★ 4.3
7 Portes in Barcelona's Born has run since 1836: arched rooms, brass plaques on regulars' tables, a paella for each day of the week. Priced at €€€.
OrderThe Thursday paella Parellada and the crema catalana to finish.
TipLunch is easier than dinner; the noon paella is held on the menu every day of the week.
Learn to cook it, or eat it with a guide
Fideua makes more sense with someone from Barcelona explaining it. These are the classes and tours we have checked, with booking links.
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