Log in o Sign up and enjoy ThermoRecetas

Black fideuá with squid and garlic-parsley mayonnaise

Pasta44 minutes4-6 people500 calories
1/52/53/54/55/5 (1 votes)
Loading ...

By Irene Arcas

Squid black fideuá

How delicious this Black squid fideuá with garlic-parsley mayonnaise! Taking advantage of the fact that last Monday we did the garlic-parsley mayonnaise recipe, I was thinking that a seafood fideuá would be great, and it quickly came to my mind that we had not yet prepared a black fideuá made with squid ink. So we got down to work and this real wonder came out.

It is a very simple and very visual dish. Also, if you make a cool presentation (for example, using a plating ring or putting it in individual cocottes) you will have a plate of 10.

La squid ink You can buy it in the frozen food of any supermarket, nowadays it is very easy to get and they come in small individual bags. So you can keep them in the freezer and use them for other recipes.

Black fideuá with squid and garlic-parsley mayonnaise

Print recipe
Save recipe
ClosePlease login

No account yet? Sign up

Delicious and showy black fideuá with squid, accompanied with garlic-parsley mayonnaise, it will be a main dish to surprise our guests.

Black fideuá with squid and garlic-parsley mayonnaise
  • Irene Arcas
  • Kitchen: Spanish, International
  • Recipe type: pasta
  • Calories: 500
  • Rations: 4-6
  • Cooking time:
  • Total time:

Ingredients

  • 150 g onion cut into quarters
  • 2 cloves of garlic
  • 50 g olive oil
  • 100 g canned crushed tomato
  • 300 g of fresh squid in pieces
  • 100 g of whiskey (you can substitute it for another liqueur or white wine)
  • 3 bags of squid ink dissolved in a little water
  • 700 fish broth
  • 1 ½ teaspoons of salt
  • 1 pinch of ground pepper
  • 1 pinch of saffron threads
  • 320 g of fideuá noodles

Preparation

  1. We put the onion, garlic and oil in the glass. We chop 4 seconds, speed 5. We fry 10 minutes, temperature 120º, turn to the left, spoon speed.

  2. Add the crushed tomato and sauté 5 minutes, temperature 120º, turn to the left, spoon speed.

  3. Add the squid and sauté 5 minutes, temperature 120 ° C, turn to the left, spoon speed.

  4. We incorporate the whiskey (or wine) and, without putting the beaker, we program 1 minute, Varoma temperature, left turn, spoon speed.

  5. Add the squid ink, the fish stock, the salt, the pepper and the saffron and program 10 minutes, temperature 100 ° C, left turn, speed 1. 

  6. Add the noodles and set the time indicated on the package (9 to 12 min), turn to the left, temperature 100º, speed 1.

    We pour into a source and serve immediately.

  7. We accompany it with garlic-parsley mayonnaise and a splash of lemon.

Notes

If when you serve it in the source it gives you the feeling that it is too soupy, do not worry, because as soon as it rests for a few minutes it will thicken immediately.


Discover other recipes of: Rice and Pasta, Lactose intolerant, Egg intolerant

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   Encarnacion Figueras Castaño said
    ago 3 years

    Tremendous, impressive, spectacular !!! I made the fideuá for the feast of All Saints, now that you have to stay at the little house, and my husband and I loved it. As we thought it was amazing and there was enough left over, I took my parents to them and they were amazed. My mother called me to tell me that it was great and that it was from one day to the next. My father says could I eat it every week ?? So thanks for recipes like these….

    Reply to Encarnación Figueras Castaño
    1.    Irene Arcas said
      ago 3 years

      But hey Encarnacion, what a joy to message please! You have made the week happy, so I tell you. It is a real pleasure to cook for fans as loving and appreciative as you. I'm really glad you liked it so much. Greetings to your father too !! 🙂

      Reply to Irene Arcas