Fideuà de Mar y Montaña

1/3 cup toasted fideos

1/2 TBSP - Blended olive oil

1 TBSP picada

1 TBSP Sofrito

1 oz bilboa chorizo diced 1/4 inch (brunch chorizo)

4 oz fl Lobster Stock

1/4 tsp Kosher Salt

3 ea Iberico Stuffed Squid

1 oz Sliced Piquillos (1/4in x 3in Sliced)

3 TBSP squid ink aioli

1 tsp finely minced chives

1/4 tsp Maldon Salt

1. Season the stuffed squid with the kosher salt and sear all side on the blanch to develop color. About 1 minute on each side
2. In a small paella pan heat blended olive oil, and add diced Bilbao. Cook for 1 minute or until slightly charred
3. Add sofrito and picada with the Bilbao and cook for another 30 seconds to release the aromatics
4. Add the toasted fideos. Mix well.
5. Add the lobster stock. Bring to boil.
6. Reduce the heat, add the seared squid and cook on the stove at low temperature for about 3-4 minutes.
7. Add the sliced piquillos so that they are parallel to each other in straight lines.
8. Place the dish in the oven for about 5 minutes or until completely dry.
9. Fideo noodle should be standing up & crunchy and pork on the inside of the squid should reach 165 degrees
10. Place fideua on top of the plancha for 30 seconds to build socarrat
11. Finish with 3 allioli dots, and chives

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• Finish on the flat top and NOT the flame to get the socarrat