In Tortosa, Tarragona, Spain, this dish and is named FIDEUA.
1. We never cook mussels and shrimps directly in broth. We cook them separately and add their juice to the dish.
2. We never use tomato.
3. We use fish stock and the sofrito (the oil left after cooking shrimps) of seafood, but we do not add so much seafood to the final dish. The final dish is mainly noodles only.
4. The fideua is served with all i oli...a kind of maionesse with garlic. And Romescu sauce, a sauce based in almonds and roasted garlic and tomato.