They say that fideuá originated in the coastal region of Safor in Valencia. Alike so many other dishes, the fishermen created it in their boats and cooked it in casseroles. They cooked the stock for the noodles in the casseroles and then added garden produce, lightly fried vegetables and a little white wine. The secret to this excellent recipe is to garnish the dish with king prawns, a detail that gives it an elegant touch. With alioli (garlic mayonnaise), as desired, and well-accompanied with a good wine, this makes one want to return to the beaches of the Mediterranean as soon as possible.