Fideua with Squid in Ink Recipe
A Quintessentially Spanish Dish
You Will Need:
225 gr angel hair noodles, no. 0
1 clove garlic
1 red tomato
8 green asparagus
Chopped parsley
3 bags of squid ink
Ingredients for the aioli:
1 clove garlic
75 ml milk
200ml sunflower seed oil
Salt
Ingredients for the king prawn stock:
1 head garlic
400 gr shrimp shells
Parsley leaves
4 sliced mushrooms
1.5 litres water
METHOD
Preheat the oven to 190ºC.
Prepare the stock in a pot on the stove with olive oil.
Add the head of garlic, cut in half, with skin on. When it begins to turn golden, add the sliced mushrooms and then the prawn heads and shells.
Let it cook on high for about 10 minutes and when they start to brown, add the chopped tomatoes and cook on medium heat a further 10 minutes.
Cover with water and add the parsley.
Leave on medium heat, continuously boiling, for about 60 minutes.
If necessary, add more water while cooking.
Set aside until needed.
In a paella pan pour a fair amount of olive oil, add the chopped garlic clove and the grated tomato.
When the garlic begins to turn golden, add the noodles and stir.
Add the peeled green asparagus and sauté for 2 minutes.
Then add the squid in its ink, well drained.
Cover with the warm stock, to which you have added the 3 bags of squid ink (for one measure of noodles, 2 and a half of stock) and leave on moderate heat around 10 minutes.
When the stock is just covering the noodles, put in the oven a further 8-10 minutes to finish cooking.
Before removing from the oven, check that it is done and let it sit for 5 minutes before serving.
Serve with aioli sauce.
Mix the garlic with the milk in the blender and slowly add the sunflower seed oil until the mixture is smooth. Add salt to taste and keep in the fridge until it is time to serve it.
