Fideuá Negra
Black squid ink fideuá paella with sepia, clams, shrimp, picada, lobster stock, garlic allioli
Server Description
Squid in Paella made with fideo noodle with sepia, shrimp and manila clams
pronunciation
FEE DAY WAH - NAY GRAW
runner description
Squid ink noodle paella. Chef recommends you stir in the aioli to make it nice and creamy
Line up notes
allergies
–
Egg
Gluten
–
Shellfish
ingredients
Final presentation:
- 1/2 cup toasted fideos – (350f until golden brown)
- 1 oz sepia diced.
- 1 tbsp sofrito
- 1 tbsp picada
- 1 tbsp diced ¼ inch piquillos
- 10 oz lobster-ink stock
- 3 pc red shrimp head on "Alistado" from sunrice.
- 3 pc clams clean
- ½ lemon
- Chopped chives
- Salt to taste
Lobster-ink stock:
- 2 qt Lobster stock
- 2 tbsp squid ink
Fideo noodle:
- Fideo noodle.
sourcing
procedure
Lobster-ink stock:
- Bring to simmer and whisk together. Keep in a warm area for service.
Fideo noodle:
- Pre-toast in oven the fideo noodles at 350F until golden brown.
Final presentation:
- In the pan with a little olive oil, put sepia and cook for 1 minute
- Mix sofrito and picada with the sepia.
- Add the piquillos and fideos. Mix well.
- Add 10 oz of lobster-ink stock, salt and taste. bring to boil. cook on the stove at low temperature for about 5 minutes.
- Add 3 raw shrimp to the pan on top of the fideo and finish with noodles in the oven.
- Place in oven until completly dry. Fideo noodle should be standing up. crunchy.
- Open the clams in a pot with garlic, thyme and white wine.
- Place fideua on top of the stove for a few seconds and place shrimp and clams on top.
- Finish with allioli dots and chives on top.
- Serve with a lemon on the side.
critical control points
PACKAGING
Plateware