Fideuà is what happens when a Valencian cook looks at paella and decides that pasta can do the same job — or better. Fideó is a short pasta that, toasted in oil before cooking and then absorbing seafood broth, develops a completely different personality from the pasta you know.
At Tanit, the fideuà de camarões arrives in the same Staub roasting pan as the arroz negro — that cast iron that Oscar Bosch uses as both a visual signature and a precise cooking instrument. The golden seafood broth still bubbles at the edges when the dish reaches the table. The fideó is toasted, with those slightly darkened tips that indicate the initial toasting, and moist with broth to the limit: it absorbed everything without getting soggy.
Four whole shrimp are arranged geometrically over the fideuà — not thrown on, not piled in the center, but placed with the same intention of someone who thinks about the dish visually before thinking about flavor. Four quenelles of allioli in the corners mirror the organization of the shrimp.
Fideuà and paella share the same logic: the socarrat. That crispy layer that forms at the bottom of the pan when the broth evaporates and the starch toasts. Those who arrive late don’t get to eat.
The shrimp are cooked with precision — not rubbery, not raw. The allioli in the corners exists to be incorporated at will: a bit of garlic mayonnaise emulsified with olive oil transforms each forkful into something different.
Oscar Bosch brought Valencia inside a Staub roasting pan in São Paulo. The Atlantic is not distant.
Technical Sheet
- Location: Tanit, São Paulo, SP
- Category: Fine Dining / Spanish
- Average Price: R$ 150–250 per person
- Rating: ⭐ (5/5) — authentic fideuà with deep broth, perfectly cooked shrimp, guaranteed socarrat