Fideuà vs paella
Same pan, different base ingredient. If you already own a paella pan, you already own a fideuà pan.
What fideuà is
Fideuà is a seafood dish from the Valencian coast that's closely related to paella — the main difference is structural: fideuà is built on short pasta noodles (often hollow) instead of rice, typically alongside fish such as rockfish or monkfish, and shellfish. Beyond swapping rice for noodles, the two dishes share a similar approach and similar seafood ingredients.
Where it comes from
By legend, fideuà began with a cook aboard a fishing boat out of Gandia substituting noodles for rice; the dish caught on with diners at harbour restaurants and became a regional favourite in its own right.
Does it need a different pan?
No — fideuà is traditionally cooked in the same wide, flat, two-handled pan used for paella (some home cooks use a wide casserole instead, but the paella pan is the traditional and standard choice for both dishes).
One pan, two dishes
The Alises Anti-Rust Steel Paella Pan, 40cm works for both paella and fideuà — no second pan needed.
See also: how a paella pan works and caring for an enamelled steel pan.
Sources (accessed 2026-09-04): Wikipedia, "Fideuà".