Fideua con Gambas

Toasted noodle paella, shrimp, sepia, squid ink allioli

Server Description
A traditional toasted noodle paella with seared shrimp and roasted vegetables. The squid ink aioli sauce is slightly rich and garlicky, yet earthy. We love mixing the aioli into the fideos to make it nice and creamy.
pronunciation
FEE DAY WAH - KONE - GAM BAHS
runner description
Toasted noodle paella
Line up notes
allergies
–
Egg
Gluten
–
Shellfish
ingredients
  • 35g toasted fideos
  • 15g picada
  • 20g diced sepia/cuttlefish
  • 115g Lobster stock
  • 3oz 31/40 white shrimp
  • 25g squid ink aioli
  • 2oz roasted vegetables
  • less 1g finely minced chives
  • 2g fresh squeezed lemon juice
sourcing
PREP recipe 1
Squid Ink Aioli
PREP recipe 2
Roasted Vegetables (Fideua)
PREP recipe 3
PREP recipe 4
procedure
  1. In the pan with a little olive oil, put sepia and cook for 1 minute
  2. Add picada with the sepia.
  3. Add the toasted fideos. Mix well.
  4. Add the lobster stock, salt and taste. Bring to boil. Cook on the stove at low temperature for about 3-4 minutes.
  5. Place in the oven for 3 minutes, then top with roasted vegetables
  6. While the Fideuá is in the oven, season shrimp with salt & pepper and sear a la plancha. 2 minutes per side.
  7. Return to the oven until completely dry. Fideo noodles should be standing up & crunchy.
  8. Place fideua on top of the stove for a few seconds and place the cooked shrimp on top.
  9. Finish with allioli dots, and chives on top.
  10. Squeeze the lemon over the top.
critical control points
  • Be careful to not overcook the shrimp. Only sear for 2 minutes per side.
  • Remember to cook the carrots and zucchini separately, and for different times.
  • Follow the stock quantity. Too much will impact the texture of the fideos.
PACKAGING
PLATEware
Trivet
BLACK SERVING BOARD
Plateware
Trivet
BLACK SERVING BOARD
video