This version of fideuá uses noodles toasted dry (without oil), which intensifies the grain flavor and reduces the initial fat content, but requires careful heat control to avoid burning the noodles and making them bitter. Using squid and shrimp is a practical combination, but to elevate the dish, the firmer squid needs to be cooked longer than the shrimp to ensure even texture. Paprika and saffron are essential for aroma, while tomato sauce adds the necessary acidity. The dill aioli is the most unique element: while dill brings freshness to the seafood, its Nordic profile can compete with the strong flavor of saffron, so use it sparingly to keep the Mediterranean character of the dish. Fideuá originated in the early 20th century at the port of Gandía (Valencia). Legend credits its creation to Gabriel Rodríguez Pastor, a cook on a fishing boat, who replaced rice with thin noodles in his paella so the captain, who loved rice, wouldn't eat all the sailors' portions. This seafaring improvisation evolved into a culinary icon that, unlike rice, celebrates the crispy texture and the noodle's ability to absorb the essence of the seafood broth.