Fideuá Negra
Toasted noodle paella, squid ink stock, shrimp, fava beans, peas, garlic allioli
Server Description
A traditional squid ink noodle paella with seared shrimp and vegetables. The squid ink sauce is slightly rich, yet earthy. We love mixing the garlic aioli into the fideos to make it nice and creamy.
pronunciation
FEE DAY WAH - NAY GRAW
runner description
Toasted noodle paella. We recommend stirring in the garlic aioli to make it nice and creamy
Line up notes
allergies
–
Egg
Gluten
–
Shellfish
–
ingredients
35g toasted fideos
15g picada
15g Sofrito
20g diced sepia/cuttlefish
115g Squid Ink Stock
3 oz shrimp
12g English peas
12g shelled fava beans
10g garlic aioli
less 1g picked dill
less 1g finely minced chives
2g fresh squeezed lemon juice
sourcing
procedure
- In the pan with a little olive oil, put sepia and cook for 1 minute
- Mix sofrito and picada with the sepia.
- Add the toasted fideos. Mix well.
- Add the squid ink stock, salt and taste. Bring to boil. Cook on the stove at low temperature for about 3-4 minutes.
- Place in the oven until completely dry, about 5 minutes. Fideo noodle should be standing up & crunchy.
- While the Fideuá is in the oven, season shrimp with salt & pepper and sear a la plancha.
- Place fideua on top of the stove for a few seconds and place the fava beans, peas and seared shrimp on top.
- Finish with allioli dots, and chives & dill on top.
- Squeeze the lemon over the top.
critical control points
- Finish on the flat top and NOT the flame to get the socarrat
- Fava and peas should NOT go into the oven, they need to be added at the end. No one wants mushy peas on their fideuá
PACKAGING
Plateware